As published at https://wearychef.com/pork-chops-apples-onions/
- 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
- 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.
- 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 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.
- 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.
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