Makes: 4 servings
Prep: 5 mins
- 4 golden apples, cored and chopped
- 1 cup unfiltered apple cider
- 3 tablespoons brown sugar
- 1 1 ounce box golden raisins (a generous handful)
- 1 teaspoon cinnamon
- 1/2 pound whole wheat pasta shells or penne rigate
- 2 cups broccoli florets
- 2 tablespoons extra-virgin olive oil (EVOO)
- 4 1 1/2 inches thick center-cut pork loin chops (about 2 pounds)
- 2 tablespoons butter
- 1 tablespoon flour
- 1 1/2 cups milk
- 1/2 pound extra-sharp white cheddar cheese, shredded
- A few pinches grated or ground nutmeg
- 1/4 cup pure maple syrup
- 2 tablespoons spicy brown or grainy Dijon mustard
- In a medium saucepan, cook the apples with the cider, brown sugar, raisins and cinnamon over medium-high heat until tender, about 15 minutes. Set aside.
- Bring a medium pot of water to a boil, salt it, add the pasta and cook until al dente. During the last 2 minutes of cooking, add the broccoli to the pasta. Drain the pasta and broccoli and return to the pot.
- While the pasta is working, in a large heavy skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Season the pork chops with salt and pepper, add to the skillet and cook until browned, 6 to 7 minutes on each side.
- While the chops cook, in a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and season with salt and pepper. Simmer, stirring for 2 minutes. Stir the cheese into the sauce and season with the nutmeg. Pour the cheese sauce over the pasta and broccoli and stir to coat.
- Stir the maple syrup and mustard into the skillet with the pork chops and cook for 1 minute, turning the pork to coat.
- Top the pork chops with the reserved apple raisin sauce and serve the broccoli mac 'n' cheddar alongside.
Tip PAIR WITH:
- Chateau Ste. Michelle Gewurztraminer 2006 (Washington State)