Pork Chops, Apples, and Onions: A Tasty Trio
Savory pork chops get a bright lift from sweet apples and mellow onions, all tied together with fresh herbs. A quick pan sauce of Dijon and broth makes it feel like more effort than it really is. It’s a simple way to make a weeknight feel special.
Pork Chops, Apples, and Onions
Serves 3
Ingredients
3 (6 oz, ½-inch thick) bone-in, center-cut pork loin chops
¾ teaspoon Kosher salt, divided
¾ teaspoon black pepper, divided
¾ cup low-sodium chicken broth or stock
1 teaspoon Dijon or whole grain mustard
2 medium Gala apples, thinly sliced
1 small, red or sweet onion, thinly sliced
1 tablespoon chopped fresh sage
1 ½ teaspoons chopped fresh rosemary
½ teaspoon chopped fresh thyme
Directions
Place 1 tablespoon of olive oil into a large, heavy skillet; heat over medium-high heat.
Season both sides of the pork chops with half of the kosher salt and half of the black pepper. Place the pork chops into the skillet, leaving at least 1” between the chops to ensure even cooking and browning. Sear the chops for 5 minutes on each side. Transfer the pork chops to a plate.
Place the chicken broth or stock and Dijon or whole grain mustard into a small mixing bowl; whisk to combine.
Place the remaining 1 tablespoon of olive oil in the skillet and heat. Place the apples, onion, sage, rosemary, thyme, and remaining salt and black pepper into the skillet; cook 4 minutes, stirring occasionally.
Pour the broth mixture into the skillet and, using a wooden spoon, gently scrape the bottom of the pan to release any brown bits.
Carefully place the pork chops back into the skillet, nestling them between the apples. Cook for 2 to 3 minutes or until the liquid has reduced by half.
