Porkchops with Mustard and Fruit

Hubby & I made some fabulous pork chops tonight- they are so flavorful & juicy!  The mustard gives a nice spicy/saltiness to the pears, apricots, and cherries!  This recipe is adapted from America’s Test Kitchen’s Light Recipes magazine (love that mag)!

Porkchops with Mustard and Fruit
2-4 Porkchops (mine were boneless, fat trimmed)
1 Tbsp. Olive Oil
1 c. water
2 Tbsp. white wine vinegar
3 Tbsp. coarse ground mustard
1 Tbsp. dry mustard
2 bay leaves
1 pear, peeled & chopped
1/3 c.dried apricots
1/4 c. dried cherries
salt & pepper to taste

In a large skillet, heat olive oil over medium heat.  Add porkchops, brown on each side.  Add water & scrape up the browned bits from the bottom of the pan with a spatula.  Add vinegar, mustards, bay leaves, and stir.  Add pears, apricots, cherries, and salt & pepper; simmer for about 30 minutes or until tender!

We enjoyed some garlic & cranberry whole wheat couscous and a spinach salad with honey mustard dressing, and white wine poached pears for dessert!  It was so delicious!!

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