Mustard-Crumbed Pork Chops With Apples and Onions

Serves 4 to 6.

Note: From “Onions Etcetera,” by Kate Winslow and Guy Ambrosino.

• 1 1/2 lb. boneless pork chops

• Kosher salt and freshly ground black pepper

• 1/3 c. Dijon mustard

• 1 c. fresh breadcrumbs

• 4 tbsp. butter, divided

• 4 tbsp. olive oil, divided

• 6 small unpeeled apples, thinly sliced

• 2 large yellow onions, thinly sliced


Using a meat pounder or the side of a rolling pin, pound the pork chops between sheets of plastic wrap until they are an even 1/4 inch thick. Season all over with salt and pepper. Spread a thin layer of mustard on both sides of chops, then dredge lightly in breadcrumbs to coat. Set aside on parchment while you prepare the apples and onions.

Heat 2 tablespoons butter and 2 tablespoons olive oil in large heavy skillet over moderately high heat. Add apples and onions, cover and cook for about 2 minutes until they begin to soften. Uncover skillet and season with salt and pepper, and continue to cook, stirring gently from time to time, until apples and onions are softened but still have some bite, 8 to 10 minutes more. Transfer to platter and cover loosely to keep warm.

Wipe out skillet, add remaining 2 tablespoons butter and 2 tablespoons olive oil, and warm over moderately high heat. Depending on size of skillet, you may have to cook the chops in batches or use 2 pans.

When the butter foams, add the breaded chops and cook until golden brown and crisp on one side, about 3 minutes. Flip carefully and cook until bottom crumbs are golden brown and pork is cooked through and juicy, another 2 to 3 minutes. Remove from heat and serve right away with warm apples and onions.