The next time you’re looking for a great weeknight meal that’s ready in a flash, give these pork chops with apples and onions a try!
Hey everyone, it’s Amanda from The Chunky Chef! Lately I’ve been getting quite a few requests for more one pan/one pot meals, so I knew I’d have to share this winner with you.
This recipe isn’t entirely mine. I got it from Cooking Light magazine, then made a few tweaks and changes. I have a weird habit of NEVER being able to follow a recipe! (⌒▽⌒)
There’s something so satisfying about cooking a meal in ONE pan. You feel accomplished, like you’re working smarter, not harder… and there’s the huge bonus: You only have to wash one pan! I don’t know about you, but I loathe doing dishes. Some meals can seriously fill up your sink (and then some), so these one pan meals are a nice change of pace.
I used fresh herbs in this dish since I’m a huge fan of using them whenever possible, but I know not everyone keeps a steady supply of fresh herbs in their house. You can swap them out for dried (just use about 1/3 of the amount) if that’s what you have on hand. No need to run out to the store :)
In the magazine, they actually made this meal using bone-in, skin-on chicken thighs, so if you’d prefer to use those, no problem. I just really like the flavor of pork and apples… they’re a match made in Fall heaven! I also chose to use bone-in pork chops, since I find they have better flavor and don’t get dried out as easily… but I know not everyone likes cooking with bone-in meat, so you can also use boneless pork chops if you’d prefer.
While this dish is plenty hearty, a great meal deserves a great side dish or two, so here are a few of my favorites: Brussels sprouts with toasted hazelnut butter, horseradish mashed potatoes with caramelized onions, and slow cooker ranch mushrooms! Now, go get cooking!
- 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.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner, Red Meat
Want more pork and apples? Me too!! Check these babies out: