Mustard & Fruit-Braised Pork Chops

For those who love mustard, this is a must-make recipe. Another treat from America's Test Kitchen (I really need to get a subscription!), this magazine can seem to do no wrong. I swear, it took 15 minutes to prep, and then another 10 to braise on the stove. Super tasty--and fast!

Mustard & Fruit-Braised Pork Chops

Mustard & Fruit-Braised Pork Chops
America's Test Kitchen, 2011 Light & Healthy
Serves 4: calories 410, fat 11g, carbs 34g, protein 38g, sodium 510mg

• 1 cup water
• 1 unripe pear, peeled and cut into .75" pieces
• 1/3 c. dried apricots (quartered)
• 1/4 c. dried cherries
• 3 T. white wine vinegar
• 2 T. sugar
• 2 T. whole-grain mustard
• 2 T. Dijon mustard
• 2 bay leaves
• 4 (6-oz) bone-in pork rib chops, .5" thick, trimmed of all fat
• salt and pepper
• 1 T. minced fresh parsley

1. Combined water, fruit, vinegar, sugar, bay leaves, whole-grain mustard, and 1 T. Dijon mustard in a bowl.
2. Pat pork chops dry with paper towel and lightly season with salt & pepper. Heat 2-3 T. oil in a 12" skillet on medium high. When oil is just smoking, arrange pork chops in the skillet (pinwheel, tip-end out) and brown 3 minutes on each side. Transfer to a plate.
   
3. Add fruit mixture to the pan, scraping up browned bits. Bring to a simmer, reduce heat to low, and return chops to sauce. Cook until meat is tender, around 30 minutes.
   
4. Transfer chops to a platter and tent loosely with foil. Increase the hat to medium and continue to simmer the sauce until thick (5-7 minutes). Remove and discard bay leaves, stir in the remaining 1 T. Dijon mustard and minced parsley. Season with salt & pepper to taste. Spoon sauce over pork chops and serve.