Instructions: Rub pork chops with crushed garlic. Saute chops in butter until brown. Brush with mustard on both sides. Add cider and cover. Cook until chops are done.

To make compote, saute apples in butter and lemon juice. Add brown sugar and cinnamon stick. Add sherry and cook until sauce cooks down and becomes concentrated. Season to taste with salt and pepper.

To serve, place pork chops on warm plate. Spoon sauce and compote on top of chops.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.