Pork Chops with Apples and Onions
This hearty dish has all the flavors of Fall and is ready in about half an hour, making it a good weeknight dinner option. We like to serve this with buttered egg noodles and a simple side salad. This recipe makes 4 servings.
PREP TIME
10 minutes
COOK TIME
20 minutes
Ingredients
2 tablespoons olive oil, divided
4 thick bone-in pork chops
3/4 cup chicken stock
1 teaspoon whole-grain Dijon mustard
1 tablespoon fresh sage, chopped
Leaved from 1 small sprig fresh rosemary, finely minced
Leaves from 1 sprig fresh thyme
2 medium cooking apples, thinly sliced (we used Golden Delicious)
1 small red onion, thinly sliced
Kosher salt and black pepper, to taste
4 thick bone-in pork chops
3/4 cup chicken stock
1 teaspoon whole-grain Dijon mustard
1 tablespoon fresh sage, chopped
Leaved from 1 small sprig fresh rosemary, finely minced
Leaves from 1 sprig fresh thyme
2 medium cooking apples, thinly sliced (we used Golden Delicious)
1 small red onion, thinly sliced
Kosher salt and black pepper, to taste
Directions
Season both sides of pork chops with salt and pepper. Mix mustard and stock in a small bowl and set aside.
Heat a large, heavy skillet to medium high and add 1 tablespoon oil. Add pork chops to pan and sear for 4 minutes on each side. Remove chops and set aside.
Add remaining oil to the pan along with apples and onions. Cook for 5 minutes. Add herbs and stock mixture, making sure to scrape up any brown bits from the bottom of the pan with the back of a wooden spoon. Add chops back in and cook for another 5 minutes. Serve immediately.
Heat a large, heavy skillet to medium high and add 1 tablespoon oil. Add pork chops to pan and sear for 4 minutes on each side. Remove chops and set aside.
Add remaining oil to the pan along with apples and onions. Cook for 5 minutes. Add herbs and stock mixture, making sure to scrape up any brown bits from the bottom of the pan with the back of a wooden spoon. Add chops back in and cook for another 5 minutes. Serve immediately.
Looking for inspiration? Try these recipes:
Vegan "Egg" Salad
Open-faced Shallot, Bacon and Roquefort Sandwiches
Gluten Free Onion Rings
