Cider Dijon Pork Chops

Another great meal from www.getinmybelly.com.  Tasty and quick, this recipe is perfect for mid-week.  The combination of sweet and savory is beautiful with the tangy dijon and the sweet apple cider.  And, you could make this recipe Leaky gut/Paleo friendly by substituting coconut milk or almond milk for the cream!  Winner Winner Pork Dinner!

Cider Dijon Pork Chops

4 small boneless pork chops
2 tsp minced garlic
1/2 cup apple cider
1 Tbsp Wholegrain Dijon mustard
1/3 cup heavy cream (or use almond or coconut milk here)
minced fresh rosemary
salt and pepper to taste
olive oil
splash of white wine for deglazing


Season the pork chops with salt, pepper, and rosemary on both sides.  Heat 2 tsp olive oil over medium/high heat in a large skillet and swirl to coat pan.  Add chops and cook for 5-7 minutes per side until they brown nicely on the top and they cook all the way through.  Remove from pan and set aside.  Lower the temperature of the stove and add the garlic and some chopped rosemary to cook for about 30-45 seconds.  Add the wine to deglaze the pan, scraping the bottom of the pan to release the juicy brown bits and allow the wine to cook down.  Add the cider to the pan and allow to simmer for a minute.  Add the wholegrain mustard and stir in cream.  Cook sauce for a few more minutes and add any juices that have accumulated from the resting pork chops to the pan.  Cook for 30 seconds longer and serve sauce over the chops.  Garnish with fresh rosemary.  Enjoy!