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One Pan Pork Chops and Apples

A special skillet meal that’s done in under 30!

I have made many a one-pan meal (they make dinner so easy!) but it’s rare that I’ve encountered one that feels as impressive as this. Though it only takes about twenty-five minutes, this skillet dinner gives you succulent herb-tinged pork chops on a bed of apples and red onions with a seriously tasty Dijon sauce. It’s juicy, it’s delicious, and it’s perfect for both busy weeknights or special occasions.

I tend to forget that pork chops can make for a quick dinner, but they really are a great option for a thirty-minute meal. The key to this one-pan meal is to work in stages. First, you’re going to brown your pork chops…

… and then you’ll give the apples and onions a chance to take a turn in the skillet. There’s sage and rosemary and thyme in there too, and once they apples and onions have softened a bit, you stir in Dijon mustard and chicken stock which brings everything together in a saucier way.

The pork chops hop back in and everything simmers until they’ve cooked through and the sauce has reduced, and then you’ve got a delicious, juicy, healthy one skillet meal to dig into! (And it’s one that took very little time to make.)

Serves 3

5m prep time

20m cook time

Rated 4.3 out of 5
Rated by 12 reviewers
  • 2 tablespoons olive oil
  • 3 4 oz bone-in pork chops
  • 3/4 cup chicken stock
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh sage, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 1/2 teaspoon fresh thyme, chopped
  • 2 medium apples, thinly sliced
  • 1 small red onion, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  1. Season both sides of pork chops liberally with salt and pepper.
  2. Add half of the olive oil to a large pan or skillet over medium-high heat. Once hot, add pork chops to pan and brown 3-5 minutes per side. Remove to a plate and set aside.
  3. Add remaining oil to pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Add sage, rosemary, and thyme, and season with salt and pepper.
  4. Whisk together mustard and chicken stock and pour into pan, using a wooden spoon to gently scrape up any browned bits.
  5. Return pork chops to pan and cook until pork chops are cooked through and liquid has reduced, about 3 minutes more. Enjoy!

Recipe adapted from The Chunky Chef.

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