2 boneless pork chops, pounded to about ½ inch
AP flour for dusting
2 tablespoons butter
1 tablespoon grapeseed or safflower oil
2 Granny Smith apples, peeled, cored and sliced
½ teaspoon mustard seeds
¼ teaspoon fennel seeds
1 teaspoon Dijon mustard
¼ cup apple cider vinegar
1 tablespoon apple brandy (if available)
1 cup chicken stock
½ teaspoon fresh thyme, chopped fine
1 tablespoon crème fraiche or sour cream
Fresh chives for garnish
Heat a large skillet over medium heat.
Season the pork with salt and pepper and dredge the pork in flour, shake off excess flour.
Add the butter and oil to the pan, when the butter begins to foam, add the pork. Cook until golden brown on both sides and remove from the pan onto a clean plate and set aside.
Add the apples to the pan and cook stirring for a few minutes; add the spices, mustard, vinegar and apple brandy into the pan and shake the pan for 2 minutes. Add the chicken stock and bring down by ½. Add the thyme and crème fraiche and the pork back into the pan to warm through.
Taste for salt and pepper and top with chives.