Savory Herb Pork Chops

Ingredients

• 1 cup apple juice divided
• 4 servings garnishes: apples fresh thinly sliced
• 2 tablespoons balsamic vinegar divided
• 1 tablespoon dijon mustard 
• 1 tablespoon flour all-purpose
• 2 teaspoons rosemary fresh chopped
• 2  garlic cloves minced
• 1 teaspoon coarsely ground pepper divided
• 3.5 tablespoons brown sugar light divided
• 0.5 cup onion chopped
• 3 inch pork loin chops boneless
• 1 teaspoon salt divided
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• whisk
• kitchen thermometer
• aluminum foil

Directions

1. Stir together 1/4 cup apple juice, 1 Tbsp. brown sugar, and mustard in a large zip-top plastic freezer bag; add pork. Seal bag, and shake well to coat. Chill 30 minutes, turning once.
2. Remove pork from marinade, discarding marinade. Pat pork dry, and sprinkle with 1/2 tsp. salt and 1/2 tsp. pepper.
3. Cook pork in hot oil in large skillet over medium-high heat 3 minutes on each side.
4. Remove chops from skillet.
5. Cook onion and garlic in hot drippings, stirring constantly, 1 minute.
6. Add remaining 3/4 cup apple juice to skillet, stirring to loosen particles from bottom of skillet. Stir in rosemary, 1 Tbsp. brown sugar, 1 Tbsp. balsamic vinegar, and remaining 1/2 tsp. salt and pepper.
7. Bring onion mixture to a boil. Reduce heat to medium low, and simmer 3 to 5 minutes or until mixture is reduced by half.
8. Add pork to onion mixture, turning to coat. Cover and cook 5 to 10 minutes or until a meat thermometer inserted in thickest portion registers 15
9. Remove from heat, and place pork on a serving platter. Cover with aluminum foil.
10. Let stand 5 minutes.
11. Meanwhile, whisk together 1/4 cup water, 1 Tbsp. flour, remaining 1 1/2 Tbsp. brown sugar, and remaining 1 Tbsp. balsamic vinegar in skillet until smooth. Bring to a boil over medium-low heat. Reduce heat to low, and simmer 1 to 2 minutes or until slightly thickened and bubbly.
12. Drizzle sauce over pork, or serve with pork, if desired.
13. Garnish, if desired.