2 (6-ounce) boneless pork loin chops (fat cap removed)
2 teaspoons butter
Splash of vegetable oil
1 clove of garlic, smashed
3 leaves sage
1 teaspoon Dijon mustard
½ cup 35% cream
Splash of white wine
Salt and pepper to taste
½ cup Brussels sprouts, trimmed and quartered
¼ cup each squash, mushrooms, onions – diced equal size
½ apple, core removed and diced
In a small sauté pan over medium-high heat, add a splash of vegetable oil, one teaspoon of butter and allow to heat. Season the pork loin with salt and pepper and add the pork loin, smashed clove of garlic and three sage leaves to the now hot pan. Gently cook, basting with the hot oil and butter over a gentle heat, until lightly golden brown and just blushing pink on the inside – approximately three to four minutes each side.
In a pot of boiling, salted water, add the brussel sprouts and squash, boiling for two minutes to soften. In a small sauté pan, with a little butter and oil, begin to fry the onion over medium-high heat. Drain the sprouts and squash from the water and add to the pan along with the mushrooms. Season with salt and pepper. Now remove the smashed garlic and sage leaves from the pork pan and add to the vegetables. Remove the pork loin and allow to rest away from the heat. Drain any excess oil from the pan, add a splash of white wine and simmer for 30-40 seconds to allow the alcohol to evaporate. Add the cream and Dijon mustard, and simmer to reduce to a light sauce consistency.
Adjust the seasoning with salt and pepper. Next, add the apples to the vegetables and continue to cook for another one to two minutes. Place the vegetables on a serving platter and add any juice that may have come from the pork loin chops to the mustard sauce. Place the pork loin alongside the vegetables and drizzle with the rich cream sauce. Serve.