Apple Cider and Grainy Mustard Pork Chops with Brown Sugar Crab Apples and Braised Escarole

Preheat oil over a medium high flame divided between two large saute pans. Season chops on both sides with salt and pepper. Separate chops between two pans. Brown on both sides. Remove to a platter.

Meanwhile, whisk together cider and mustard and adjust seasoning to taste with salt and pepper. Deglaze one pan with cider mixture. Bring to a boil and reduce to medium heat.

Return chops to pan and let simmer for a about 7-8 minutes until cooked the rest of the way through. Add cream, and adjust seasoning of sauce.

Then, clean escarole and slice cross-wise in sections that are two inches thick. Peel shallots and slice thinly.

Melt 1 Tb. butter and 1 Tb. oil in a large saucepan over medium heat. Add shallots and leaves from the thyme sprigs. Sweat for 2 minutes. Add escarole and stock. Bring to boil, reduce to medium, cover with a lid and let steam for about 10 minutes, stirring occasionally.

Meanwhile, slice crab apples in quarters and remove stem and core but not skin. In the other saute pan from the browning of the chops, heat two Tbs. of butter over medium high. Toss brown sugar with a little salt in a bowl with the crab apples. Add to butter. Saute for about five minutes, tossing frequently until golden and softened.

Adjust seasoning if necessary adding salt and pepper to escarole. Serve a chop with sauce over rice or couscous, with sides of crab apples and escarole.