Creamy pork chop with mustard and apples

Creamy pork chop with mustard and apples

This recipe is a classic and you’ve most likely enjoyed it in one form or another. However, as it is often the case when dining solo regularly, it is likely you’ve forgotten about it.

I’ve noticed that the wholesome recipes I enjoyed growing up seem to have been stored away neatly in a corner of my brain, resurfacing only when faced with similar environments to when first savored. I therefore rarely recreate the warm and comforting food my mother made us daily since my situation is not favorable to long communal meals.

I suspect an unconscious association between these recipes and their first encounter to be the cause of these premature archiving. And, when I’m in need of a quick and simple meal, my mind omits that dusty corner leaving these recipes dormant and neglected.

-Step 2 to 4-
Pork chops tend to come in packs of two (or more). To save time for the next meal fry both chops until step 6, removing the extra one before adding the cream sauce and storing it until needed. It will keep in the fridge for a few days.

-Step 5 to 7-
I hope this will inspire you to revisit some of your old classics, they are often less complicated than expect. This mustardy pork chop recipe is dead simple to prepare and never disappoints. It’s a safe bet on chilly autumn night.

Creamy pork chop with mustard and apples
Serves 1
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Total Time
15 min
Total Time
15 min
  1. 1 Apple
  2. 1 tbsp Olive oil
  3. 1 Pork chop
  4. 3 tbsp Double cream
  5. 1 tbsp Dijon mustard
  6. 1/4 tsp Thyme
  7. a handful Green beans
  1. Put a pan and a pot of water on the hob, over high heat.
  2. While the pan warms up, core and slice the apple in eight wedges, leaving the skin on.
  3. Once the frying pan is nice and warm add the olive oil and fry the pork chop for 1-2 minutes on each side. Season with coarse salt and cracked pepper.
  4. Turn the heat down to medium and add the apple. Cook for 5 minutes turning the chop and fruits half way through.
  5. In the meantime mix the cream, mustard and thyme in a small bowl.
  6. Pour the cream over the pan, toss delicately and simmer over low heat for another 5 minutes to allow the sauce to reduce, thicken and darken.
  7. during that time cook the green beans. Season the boiling water with salt and cook the green beans according to the package instructions.
  8. Serve as soon as both are ready.
  1. Leaving the skin on the apple doesn’t only save you time it’s also pack with vitamins. And we definitely need all the help we can’t get to go through the cold and dark months.
  2. I'm thrilled to have my post feature in the Sips of Wine. Head over here to get a wonderful wine pairing suggestion.
Leftovers ideas
  1. Pork chops tend to come in packs of two or more. To save time for the next meal fry both chops until step 6 and storing in the fridge for a few days. Than make this great recipe using the leftover meat:
Singly Scrumptious

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  2. This has definitely inspired me, I always struggle to find nice recipes with pork!

  3. Your blog is lovely!

  4. This looks delicious! Do you think deglazing the pan with a little white wine before adding the cream would be a good idea? I have some leftover chardonnay in my fridge from a party that will go to waste otherwise because I only drink red, haha.

  5. If you were to use both the pork chops does the recipe for the sauce double or stay the same? This looks amazing!!!

  6. I would remove the chops from the pan and tent them to stop them from overcooking. Dice the apples so they incorporate into the sauce better. Add a tsp of flour to the sauce to thicken it into gravy. After the sauce is thick and reduced, add the chops back in to coat. For another twist, try caraway instead of thyme.

    • Andree-Anne

      Interesting ideas, though I’d be worried it would add a bit too much time to the cooking. And I don’t think flour is necessary, the sauce reduces to quite a thick creamy consistency by itself. Will look into the caraway, sound interesting. :)

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