Makes
Serves 4-6
Ready In:
1.5 Hours
Prep Time:
15 Minutes
Ingredients
- 4 golden apples, cored and chopped
- 1 cup unfiltered apple cider
- 3 tablespoons brown sugar
- One 1-ounce box golden raisins (a generous handful)
- 1 teaspoon cinnamon
- ½ pound whole wheat pasta shells or pasta of your choice
- 2 cups broccoli florets
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1½-inch-thick center-cut pork loin chops (floured ready to cook)
- (about 2 pounds)
- 2 tablespoons butter tablespoon flour
- 1½ cups milk
- ½ pound extra-sharp white cheddar cheese, shredded
- pinches grated or ground nutmeg
- ½ cup pure maple syrup
- 2 tablespoons spicy brown or grainy Dijon mustard
- Salt & Pepper
Directions
Step 1
In a medium saucepan, cook the apples, cider, brown sugar, raisins, and cinnamon over medium-high heat for about 15 minutes, until tender. Transfer to a bowl and set aside.
Step 2
Bring a medium pot of salted water to a boil. Add the pasta and cook until just shy of al dente, adding the broccoli during the final 2 minutes. Drain and return to the pot.
Step 3
Meanwhile, heat the olive oil in a large, heavy skillet over medium-high heat. Season the pork chops with salt and pepper, then cook for 6 to 7 minutes per side, until browned.
Step 4
While the chops cook, melt the butter over medium heat in the saucepan used in step 1. Whisk in the flour and cook for 1 minute. Whisk in the milk, season with salt and pepper, and bring to a simmer, stirring for 2 minutes. Stir in the cheese and season with nutmeg. Pour the sauce over the pasta and broccoli, then stir to coat.
Step 5
Add the maple syrup and mustard to the skillet and cook for 1 minute, turning the chops to coat.
Step 6
Top with the reserved apple-raisin sauce and serve with the broccoli mac ‘n’ cheddar.