Ingredients
- 2-4 pork chops (I bought 2 ginormous bone-in chops fresh from the farm so they took up the entire pan. You could make this with 4 smaller chops.)
- 1 large onion, sliced
- 1 small container baby portobello mushrooms, sliced
- 1/2 Granny Smith apple, sliced
- 1 12oz Belgian beer (I used Rare Vos from Ommegang Brewery) – you only need ~ 1/3 cup for the cooking, but you can drink the rest. 😉
- 1/3 cup stock
- 2 tablespoons spicy ground mustard
- 2 tablespoons honey
- lemon juice (about 1/2 of a lemon)
- garlic – several cloves
- rosemary
- ground cayenne pepper
- salt and pepper
- olive oil
- Montreal Steak Seasoning, if you’ve got it
Directions
- Heat olive oil in cast iron skillet over medium-high heat. Salt and pepper the chops (add a little Montreal SS if you’ve got it); put in skillet, in batches if necessary, and brown quickly on both sides. Set aside.
- To the hot skillet, add chopped onions, mushrooms and apple slices. Cook, stirring, until onions are browned and just tender. Add the beer to the pan to deglaze it; be sure to scrape the yummy stuff from the bottom and mix it in. Add stock to the pan.
- In a small bowl, mix together mustard, honey, lemon juice, 2 cloves of minced garlic, rosemary, salt, pepper, cayenne pepper. Add this mustard mixture to the pan and stir together.
- Let the mixture boil for a minute; add chops back to pan; nestle a few whole garlic cloves around the chops.
- Cover with foil and bake at 325 degrees for about 45 minutes or until pork reaches an internal temp of ~ 155-160 degrees. Check the temp at 35-40 minutes in because they may take less time, especially if the chops are on the small side.