The rich, robust taste of wild black walnuts perfectly complements the hearty
flavors of savory pork loin, creamy mustard sauce, and notes of apple cider, lemon
and herbs. Great for family gatherings!
4 pork loin chops, 3/4-inch thick
2 tablespoons flour
3 tablespoons olive oil
2 Vidalia onions, thinly sliced
2 garlic cloves, chopped
1/2 cup Fancy Large Hammons Black Walnuts
1 cup cider
3/4 cup broth (vegetable, beef or chicken)
salt and pepper to taste
generous pinch of brown sugar
2 bay leaves
6 thyme, sprigs
2 lemon rind, strips
1/2 cup heavy cream
33 tablespoons whole grain mustard
Trim the excess fat from pork loin. Season the flour with salt and pepper and
coat the chops.
Heat half of the olive oil in pan. Brown the chops on both sides; transfer to
an oven-proof dish. Add remaining oil to pan. Add onions and cook over low heat
until they soften and begin to brown. Add garlic and Black Walnuts; cook an additional
Stir in any left over flour, then gradually stir in cider and broth. Season well
with salt and pepper; add leftover flour, brown sugar, cider, broth, herbs and lemon
Bring to a boil constantly. Pour over pork loin chops, cover and bake at 400
degrees F for 20 minutes.
Reduce heat to 350 degrees F and bake for an additional 30 – 40 minutes.
Remove chops to serving dish. Discard herbs and lemon strips from sauce. Add
cream, stirring until heated through, add mustard, and bring to a boil. Pour over
pork loin chops.