One Pan Pork Chops with Apples and Onions


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


  • 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.

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