- Prep Time
- 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.