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!
Servings: 3-4 servings
Author: The Chunky Chef
3-4ozbone-in pork chopswhatever with comfortably fit in your pan
Kosher salt and black pepperto taste
3/4cuplow sodium chicken stock
1tspDijon mustardor whole-grain Dijon
1 1/2tspfresh rosemarychopped
2medium applesthinly sliced (I used Gala)
1small red onionthinly sliced
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.
Remove pork chops to a plate.
In a small mixing bowl, whisk together chicken stock and mustard, set aside.
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.
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).
Slide pork chops back into the pan, nestling them down in between the apples.
Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.