As published at


  • 2tablespoons olive oil, divided
  • 3-4 6-ounce, bone-in pork chops (whatever will comfortably fit in your pan)
  • kosher salt and black pepper, to taste
  • 3/4cup low-sodium chicken stock
  • 1teaspoon dijon mustard or whole-grain Dijon
  • 1tablespoon fresh sage, chopped
  • 1 1/2teaspoons fresh rosemary, chopped
  • 1/2teaspoon fresh thyme, chopped
  • 1/2teaspoon kosher salt
  • 1/4teaspoon black pepper
  • 2 medium apples, thinly sliced
  • 1 small red onion, thinly sliced


  1. Season both sides of pork chops with kosher salt and black pepper. Add 1 tablespoon 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.

  2. 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.

  3. In a small mixing bowl, whisk together chicken stock and mustard, set aside.

  4. Add remaining 1 tablespoon 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.

  5. 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).

  6. Slide pork chops back into the pan, nestling them down in between the apples.

  7. Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.

Ingredients available at the Oakmont Farmer’s Market 9/23:

-Apples available from North Star Orchard

-Pork chops and chicken stock available from Lindenhoff Farm

-Red onion available from Blueberry Hill Farm or Clifford Farm