The rich, robust taste of wild American Black Walnuts perfectly complements the hearty flavors of savory pork loin, creamy mustard sauce, and notes of apple cider, lemon, and herbs.
Why Try? This recipe could be the start of a new tradition for the holidays or family gatherings.
- 4 Pork loin chops, 3/4" thick
- 1/2 cup Fancy Large Black Walnuts
- 2 tablespoons flour
- 3 tablespoons olive oil
- 2 Vidalia onions, thinly sliced
- 2 garlic cloves, chopped
- 1 cup cider
- 3/4 cup broth (vegetable, beef, or chicken)
- Salt and pepper to taste
- Generous pinch brown sugar
- 2 bay leaves
- 6 thyme, sprigs
- 2 lemon rind, strips
- 1/2 cup cream, heavy
- 3 tablespoons mustard, whole grain
- 1 Preheat oven to 400°F.
- 2 Trim excess fat from pork loin.
- 3 Season the flour with salt and pepper and coat the chops.
- 4 Heat half of olive oil in sauté pan. Brown the chops on both sides; transfer to ovenproof dish.
- 5 Add remaining oil to pan. Add onions and cook over low heat until they soften and begin to brown.
- 6 Add garlic and black walnuts; cook additional 2 minutes.
- 7 Stir in any left over flour, then gradually stir in cider and broth. Season well with salt and pepper. Add brown sugar, bay leaves, thyme, and lemon rind. Bring to boil, stirring constantly, then pour over loins.
- 8 Cover and cook 20 minutes in oven. Reduce heat to 350°F and continue cooking 30–40 minutes. (Remove cover final 10 minutes of cooking.) Transfer loins to serving dish. Keep warm, covered with foil.
- 9 Pour sauce from roasting pan into sauté pan. Discard herbs and lemon rind; bring to boil, stirring. Add cream and continue to boil, stirring constantly. Taste for seasoning, adding a pinch more brown sugar if necessary.
- 10 Finally, stir in mustard and pour sauce over pork loins. Sprinkle with parsley or herbs, if desired, and serve immediately.