Apple cider pork chop, baked mustard pear, kale, mushrooms and tomatoes

I had not have pork chop for ages since my last pork chop experience. It’s dry tough rubbery chop. I admit despite many kitchen disasters and get sick of burnt and not delicious meal after meal. So, I started paying closer attention to actual recipes with eager effort to get something quick easy, simple, delicious and yet satisfying meal on the table.

By grabbing free recipe cards in supermarket, using them with searching for similar recipes on google and with my natural gift; I have recreated, cooked and continually improvised and enhanced my goal to be a great home cook chef.

It’s a comforting meal features an array of Spring ingredients: pears, mushrooms, cherries and kale roasted in the oven to caramelise lightly and bring a complete delicious flavour added to pork chop. The apple cider together with chop browned bits in skillet, is boosted with a bit of mustard to balance the sweetness. Stay tuned, I will conquer it!!!!!!


4 pork loin chops
4 Breuer pears, ripen cored and wedges
1/2 Tsp garlic powder
1 can mushroom
1 punnet cherries tomatoes
1/2 bunch kale, washed dried tear of from stems
black pepper
3 Tbs olive oil, plus extra for roasting
1 Tbs castor sugar
1 c apple cider or apple juice
1-2 Tbs American mustard
1 Tbs unsalted butter


Remove chops from fridge and let stand at room temperature while the oven preheats. Preheat 230 degrees C. Place a baking tray with foil in oven and heat until very hot.

Pat chops dry with paper towel, sprinkle both sides with salt and pepper. In skillet, heat oil over medium-high heat until shimmering. Cook pork chops in oil about 4-5 minutes on each side, or until golden brown and barely pink when pierced center with a small sharp knife. Remove from skillet.  Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.

In a large bowl, toss pears, mushrooms, and kale with oil to coat. Season with salt and pepper. Carefully remove the baking tray from the oven and spread pears and vegetables on it.

Roast, turning the ingredients over halfway through, for about 18-22 minutes, or until pears and mushrooms are nicely browned and tender. Kale softened and charred a bit.

Pour off all but 1 Tbs oil from skillet, add garlic powder to the brown bits. Return skillet to medium low heat, add apple cider, sugar and bring to a simmer, scraping up the brown bits. Stir in 1 Tbs mustard and simmer for about 2 minutes to reduce liquid slightly.

Remove from the heat and whisk in butter to lightly thicken glaze. Season to taste with salt and pepper. Pour glaze over pork chops cherries and vegetables. Brush some mustard over pears. (opt). Serve with a glass of Sauvignon Blanc.

Note: You may use any stone fruits such as apricot, or apples. You can use Dijon mustard instead of American Mustard. You may omit kale and use fennel instead. Oven temperature vary you may more or less time. You may use boneless pork chops. You may use apple juice if you can’t get apple cider.