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In a small bowl, combine chicken broth, apple juice concentrate, and mustard. Set aside. Sprinkle pork chops with salt and pepper. In a large nonstick skillet, heat oil. Brown chops in the oil. Remove and set aside. Add the garlic to the pan. Saute 1 minute. Add reserved broth mixture, stirring to loosen the browned bits from the pan. Bring to a boil. Reduce heat and simmer uncovered for 6-8 minutes or until liquid is reduced to about 1/3 cup. Return pork to pan. Cover and let cook over low heat for 3-4 minutes or till meat is cooked through. Combine cornstarch and cold water and mix until smooth. Add to the pan. Bring to a boil. Cook and stir for 2 minutes or til thickened. Sprinkle with parsley and serve.
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Peel, core, and spiral-slice apples in seconds — pie prep
Apple wood — mild, sweet smoke for poultry and pork
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Enameled cast iron saucier — risotto, polenta, cream sauces