Shoulder chop with apple and broccoli

Name: shoulder chop with apple and broccoli
Total time: 25 min
Yield: 4
Ingredients: 4 shoulder Chops; 1 tablespoon sampled; 25 gram butter; 100 ml Apple juice; 600 gram Broccoli; 2 firm apples; 2 tablespoon olive oil; 1 onion; 1 tablespoon thyme leaves

Ingredients

Directions

Chop the onion coarsely.
Make sure the shoulder chops are at room temperature.
Rub the shoulder chops with salt, freshly ground pepper and mustard.
Heat the butter in the frying pan and fry the pork chops in just five minutes.
Pour the apple juice along the edge of the pan with the meat and let it simmer for ten minutes until tender.
If necessary, pour a dash of water.
Cut the florets from the broccoli.
Peel the stalk and cut into pieces.
Boil the broccoli florets and pieces in a pan with plenty of boiling water in three to four minutes al dente.
Drain them in a colander.
Cut the apples into quarters and remove the bell house.
Cut each piece of apple into three parts.
Heat the olive oil in the stir-fry stir-fry the onion and apple with thyme three to four minutes.
Scoop the broccoli through and warm for a while.
Season with salt and pepper.
Serve the pork chops with the vegetables around them.
Pour the gravy into a gravy boat.