Apple and Onion Pork Chops
Ingredients
5 thin-cut bone-in pork chops
3 Tbsp olive oil, divided
4 medium Braeburn apples, cored and sliced
2 medium red onions, thinly sliced
1 cup low-sodium chicken stock
1½ tsp Dijon mustard
1½ Tbsp fresh sage, chopped
2 tsp fresh rosemary, chopped
¾ tsp fresh thyme, chopped
½ tsp kosher salt, plus more for seasoning pork
¼ tsp black pepper, plus more for seasoning pork
Instructions
1. Prepare the pork chops.
Pat the pork chops dry with paper towels. Season both sides with kosher salt and black pepper.
2. Sear the pork chops.
Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat.
Add the pork chops and sear approximately 1–2 minutes per side, depending on thickness, until lightly browned. Work in batches if necessary.
Transfer to a plate and set aside. They will finish cooking later.
3. Cook the onions.
Reduce heat to medium and add the remaining 2 tablespoons olive oil.
Add the sliced red onions and cook for 8–10 minutes, stirring occasionally, until softened and beginning to caramelize.
4. Add the apples.
Add the sliced apples to the skillet.
Cook for 5–7 minutes, stirring occasionally, until the apples begin to soften and develop a little color.
5. Make the sauce.
In a small bowl, whisk together:
1 cup chicken stock
1½ teaspoons Dijon mustard
1½ tablespoons fresh sage
2 teaspoons fresh rosemary
¾ teaspoon fresh thyme
½ teaspoon kosher salt
¼ teaspoon black pepper
Pour the mixture into the skillet, scraping up any browned bits from the bottom.
6. Simmer the apples and onions.
Reduce heat to medium-low and simmer uncovered for approximately 5–10 minutes, until the apples and onions are tender and the sauce has reduced slightly.
For especially soft apples and onions, continue simmering a few additional minutes.
7. Finish the pork chops.
Return the pork chops and any accumulated juices to the skillet, nestling them among the apples and onions.
Spoon some sauce over the chops.
Simmer gently until the pork reaches an internal temperature of 145°F. Because the chops are thin, check them promptly; they may need only a minute or two, or may already be at temperature from searing.
Remove from heat and let rest for 3 minutes.
8. Serve.
Divide the pork chops between two plates and spoon generous portions of apples, onions, and pan sauce over each.
Serve with mashed potatoes and slow-cooked green beans.
Notes
Best apples: Braeburn or Cameo. Granny Smith will produce a more tart sauce.
For more sauce: Add another ¼ cup chicken stock if the skillet becomes dry while simmering.
For softer vegetables: Cook the apples and onions longer before returning the pork chops.
For thicker sauce: Let the sauce reduce uncovered before adding the pork back to the pan.