Quick Apple-Mustard Pork (or chicken!)

Quick Apple Mustard Pork

I am trying really, really hard at scheduling out meals every week, because otherwise I get home from work, tired and directionless, and we end up ordering take out. I mean, I love having other people cook for me, but the costs add up. So, on Saturday evening, I scour the internet for recipes to try the following week. I found this recipe for Apple-Mustard Chicken Tenders on the Taste of Home website. I’m a fan of their magazine but I let my subscription lapse after watching the pile of unread magazines reach fire-hazard levels. Sayonara Taste of Home, Better Homes & Gardens, Country Living, This Old House, and every other special interest publication not related to children. See you in 10 years.

What attracted me to this recipe was the short ingredient list and the fact it has two steps. SOLD. One of the reviewers said they used pork instead of chicken, which sounded like a good idea. I don’t usually cook pork unless I have a plastic baggie and some shake-and-bake, but sometimes you need a little cooking adventure. That said, the apple base is pretty versatile, so any white meat will do the trick.

In addition to one pound of pork or chicken, you also need apples, brown sugar and mustard. I used Stonewall Kitchen’s maple champagne mustard. You could use spicy or stone-ground for more kick.

Ingredients for Apple pork recipe

To get started, melt a little butter in a pan over medium-high heat. Throw some salt and pepper on both sides of the meat, and put it in the pan when it’s hot. I like to use thin cuts of meat — I find I’m less likely to burn the outside this way, but just make sure you don’t overcook the meat, either. Otherwise it’s dry and tough. I haven’t quite figured out that happy medium between moist and tender and charred and inedible, but I mention it in case you have meat-cooking skills.

Once the meat is cooked (about 3-4 minutes per side), remove it from the pan. Turn the heat down to medium, and add chopped apple (from 1-2 apples), 1/4 cup brown sugar and 1/4 cup mustard. Stir it all around and let it cook down a bit. For a crispier topping, just cook this until it’s heated through. For a saucier topping, cook it as long as you like! The apples will get mushier the longer you heat them.

Throw the meat back in the pan and let the meat and apple topping mingle for a minute or so. Then serve with the apple goodness spread on top.

Apple and pork mingling happily

We served this with butter noodles and a little side salad. It was quick to make, and even Ed – who is sparing with his thumbs up on recipes – liked it. I’ll be adding it to our official recipe binder! (Which is rather thin thanks to my unwillingness to cook things with more than 5 ingredients.)

Quick Apple-Mustard Pork
Serves 4
Print
Ingredients
  1. 1 lb. pork (or chicken if you prefer)
  2. 2 apples, chopped
  3. 1/2 cup brown sugar
  4. 1/2 cup mustard (stone-ground or any other kind you like!)
Instructions
  1. Season meat with salt and pepper. Melt about a tablespoon of butter in a pan, and cook meat over medium-high heat, about 3-4 minutes per side. Turn the heat down to medium, and add chopped apple (from 1-2 apples), 1/4 cup brown sugar and 1/4 cup mustard. Stir it all around and let it cook down a bit. For a crispier topping, just cook this until it’s heated through. For a saucier topping, cook it as long as you like! The apples will get mushier the longer you heat them.
  2. Return meat to pan for about a minute. Serve with apple topping.
Adapted from Taste of Home
Adapted from Taste of Home
Busy Boy Guide http://busyboyguide.com/
 

 

Get weekly email updates!

No spam guarantee.

Comments

  1. Grandma says:

    This does sound like a yummy recipe for pork…good way to use up all those apples you picked last weekend!! Just kidding since you only ended up with a few!!!

  2. Kim says:

    Love your blog! recognizing it’s coolness with a Liebster award!
    Check it out at :
    http://www.superchicmom.com

Speak Your Mind

*