One Pan Pork Chops with Apples and Onions

This pork chops with apples and onions dish is a deliciously light and flavorful meal that’s perfect for Fall.  Plus, it’s all made in ONE pan!

These pork chops have everything you love about a comforting Fall dish… mouthwatering, well balanced flavors, is healthy yet hearty, and is made in just ONE pan in 30 minutes!

You guys really love one pan/one pot meals… and I’m bringing you another great one!  When I posted my One Pot Chicken and Dirty Rice recipe… I had no idea it was going to take off as much as it has.  I’ve also gotten quite a few reader requests for more one pan/one pot meals, so I knew I had to get to work 😉

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This recipe isn’t mine however, I got it from Cooking Light magazine, then made a few tweaks and changes.

There’s something so satisfying about cooking a meal in ONE pan.  You feel accomplished, like you’re working smarter, not harder… and there’s the huge bonus… you only have to wash one pan!  I don’t know about you, but I loathe doing dishes.  Some meals can seriously fill up your sink (and then some), so these one pan meals are a nice change of pace.

I used fresh herbs in this dish since I’m a huge fan of using them whenever possible, but I know not everyone keeps a steady supply of fresh herbs in their house, so you can swap them out for dried (just use about 1/3 of the amount) if that’s what you have on hand.  No need to run out to the store 🙂

In the magazine, they actually made this meal using bone-in, skin-on chicken thighs, so if you’d prefer to use those, no problem.  I just really like the flavor of pork and apples… they’re a match made in Fall heaven!  I also chose to use bone-in pork chops, since I find they have better flavor and don’t get dried out as easily… but I know not everyone likes cooking with bone-in meat, so you can also use boneless pork chops if you’d prefer.

While this dish is plenty hearty, a great meal deserves a great side dish or two… so here are a few of my favorites… brussels sprouts with toasted hazelnut butter, horseradish mashed potatoes with caramelized onions, and slow cooker ranch mushrooms!

The next time you’re looking for a great weeknight meal that’s ready in a flash… give these pork chops with apples and onions a try!

Originally posted on The Weary Chef and syndicated here

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5 from 15 votes

3 -4 servings

One Pan Pork Chops with Apples and Onions

Prep Time

10 mins

Cook Time

16 mins

Total Time

26 mins

 

This pork chops with apples and onions dish is a deliciously light and flavorful meal that's perfect for Fall. Plus, it's all made in ONE pan!

Calories: 382 kcal

Author: The Chunky Chef

Ingredients

• 2 Tbsp olive oil divided
• 3-4 oz bone-in pork chops whatever with comfortably fit in your pan
• Kosher salt and black pepper to taste
• 3/4 cup low sodium chicken stock
• 1 tsp Dijon mustard or whole-grain Dijon
• 1 Tbsp fresh sage chopped
• 1 1/2 tsp fresh rosemary chopped
• 1/2 tsp fresh thyme chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 medium apples thinly sliced (I used Gala)
• 1 small red onion thinly sliced

Instructions

1. Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.
2. Remove pork chops to a plate.
3. In a small mixing bowl, whisk together chicken stock and mustard, set aside.
4. Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
5. Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).
6. Slide pork chops back into the pan, nestling them down in between the apples.
7. Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.

Recipe Notes

1. Recipe slightly adapted from Cooking Light

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