This is one of my older recipes that I hadn’t made for a while. It is easy to make and tastes great!
The flavor combination of apples (both fruit and juice), ground almonds, Dijon mustard and sherry is wonderful.
This recipe is great for the summer because it is all done on top of the stove- no oven required, so you are not heating up the house.
It is already getting warm here in Arizona. Today the AC came on a few times to keep the house at 76 degrees. I can tell my baking days are numbered until next winter! That is the only thing I don’t like about our summer heat- when it’s already too hot in the house to turn on the oven!
I bought 5 pork chops to cook (not 5 on purpose, they were just the ones with the nicest marbling). None of my saute pans would hold all 5, so I decided to do a little challenge between my ManPans saute pan and my nice big stainless steel pan. I was curious if there would be any difference since I was doing exactly the same thing in each pan.
I put 2 pork chops in my ManPan and 3 in the stainless steel.
The ManPan came up to temperature much quicker than the stainless steel and it was also the first to brown the pork chops. I think the meat browned nicer and more evenly as well.
If you are a more attentive cook, then ManPans would be the pan for you because you can finish what you are doing much quicker since the pan heats up so fast. I have had to retrain myself to be more alert because I had gotten too used to waiting forever (it seemed like) for my old pans to heat up. You need to keep an eye on whatever is cooking in your ManPan because things are going to happen much more quickly!
I added some sliced onions to the recipe this time and I think some red cabbage would be great in here too- it would be beautiful and a good way to get more vegies into your meal!
The only sherry that I had in the house was Harvey’s Bristol Cream, so that’s what I used in this recipe. I was really happy with the flavor but feel free to use whatever sherry you would like. Many recipes specify a dry sherry. I was going to buy one but Safeway didn’t have anything that I wanted to spend money on and I already had the Harvey’s.
I “met” ManPans on Twitter and they were nice enough to give me one of their pans to review a little over a month ago.
I absolutely love the pan and use it to cook in almost every day. It is super light and cleans up really easily.
ManPans is a company in Spokane Washington. They receive their raw material, manufacture their pans and ship them all from the same address. You can feel good about supporting a USA company that doesn’t manufacture their products overseas.
Here is the review that I posted earlier on my ManPan.
I shared this recipe with Foodie Friday at Designs By Gollum, Fight Back Friday at Food Renegade, Finer Things Friday at The Finer Things In Life, Thoughts On Friday From The Middle Of The Road at A Moderate Life, Monday Mania at The Healthy Home Economist, Mouthwatering Monday at A Southern Fairy Tale, Homemaker Monday at 11th Heaven’s Homemaking Haven, Tasty Tuesdays at 33 Shades Of Green, Tasty Tuesday at Balancing Beauty And Bedlam, Gluten Free Wednesday at The Gluten Free Homemaker, Real Food Wednesday at Kelly The Kitchen Kop, Works For Me Wednesday at We Are That Family, This Weeks Cravings at Mom’s Crazy Cooking
Melt butter in large saute pan.
1 tablespoon butter
Brown pork chops on both sides.
4-6 pork chops, nicely marbled
Add sliced apples and onions- 1 layer under and 1 layer over pork chops
3 apples, cored and cut into slices (I used Gala- leave skin on)
1 onion, halved and sliced
Sprinkle with salt and pepper to taste
In a small bowl, mix Dijon mustard with sherry and add to the pan.
2 teaspoons Dijon mustard
1 cup sherry (I used Harvey’s Bristol Cream, but use whatever you like)
Add 1- 5.5 ounce can apple juice to the pan.
Let mixture bubble, then reduce heat and cook 10- 15 minutes depending on the thickness of your pork chops.
Remove the apples and onions before they get mushy, set aside and cover.
Remove pork when done and keep warm.
Add ground almonds to the liquid remaining in the pan. Turn heat up to medium.
1/4 cup ground almonds (I toasted in microwave before grinding)
I used 2 teaspoons gluten free flour to thicken the sauce and it was perfect.
I wanted a smoother sauce so I blended it in my little food processor and then put it back into the pan.
If you need to, you can add the pork chops back into the sauce for a couple of minutes to warm up a little more before serving.
When serving, place a spoonfull of the sauce on each pork chop and offer the extra on the side.
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I don’t usually cook with pork, but I have to tell you, this sounds and looks really good right now!
I’ll have to check out ManPans.
Thanks for linking up!
Sound delicious and we like also a little wine in the sauce.
I think I’ll try this tonight.
Thanks
found you thru Kelly the Kitchen Kop
Hi Lorna! Thanks for your nice comment and I’m glad you found me!
Your recipe sounds delicious, and those pans look wonderful. I like the idea of using the ground almonds – yum! I use dry and sweet sherry interchangeably too – the flavour might be a little different but it tastes good whichever one I use! I also like to use Madeira wine, which is very like sherry, in cooking when I have it. Thank you for linking to Feed Me Tweet Me Follow Me Home last week. The linky is now up for this week so I do hope you will come along and join in again if you haven’t already.
Hi April! Thanks for your nice comments!