Creamy Dijon Pork Chops With Apples And Onions

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This is a slightly german inspired dish, and very yummy!!

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Steps

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Pound the pork chops to 1 / 4 inch thickness.

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Mix the flour , 1 / 2 teaspoons salt , 1 / 4 teaspoons pepper , and the garlic powder and dredge the chops in this mixture.

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Melt 1 tablespoons of the butter and 1 tablespoons of the olive oil in a pan and cook the chops until nicely browned on both sides and done.

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Take the chops out of the pan and keep them warm.

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Melt the remaining butter and olive oil in the same pan now and saut the onions for a couple minutes.

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Then add the apples and saut until the onions start to get soft.

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Add the white wine and cook 5-7 minutes longer , stirring occasionally.

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Slowly add the heavy cream while stirring , and combine well.

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Add the dijon mustard , capers , lemon zest , salt and pepper to taste , and dried basil and combine well.

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Add the chops back to the pan over medium-low heat and cook covered , until heated through and it starts bubbling.

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Enjoy !.

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Ingredients

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boneless pork loin chops, flour, salt, pepper, garlic powder, butter, olive oil, red onion, granny smith apples, dry white wine, heavy cream, dijon mustard, capers, lemon, salt and pepper, dried basil