you're making mealtime meaningful.
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.)
One Pan Pork Chops and Apples
Yield(s): Serves 3
5m prep time
20m cook time
Diet: Gluten-Free
you're making mealtime meaningful.
Ingredients
- 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
Preparation
- Season both sides of pork chops liberally with salt and pepper.
- 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.
- 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.
- Whisk together mustard and chicken stock and pour into pan, using a wooden spoon to gently scrape up any browned bits.
- 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.