ONE PAN PORK CHOPS WITH APPLES AND ONIONS
9/19/2017, 11 a.m.
SERVINGS: 3 -4 / TOTAL TIME: 26 MIN
• 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
• 1 small red onion thinly 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.
1 Remove pork chops to a plate.
2 In a small mixing bowl, whisk together chicken stock and mustard, set aside.
3 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.
4 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).
5 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.