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!
One Pan Pork Chops with Apples and Onions
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! It’s a great weeknight dinner recipe!
- Total Time: 30 minutes
- Yield: 4 1x
- 2 tablespoons 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
- 3/4 cup low-sodium chicken stock
- 1 teaspoon dijon mustard or whole-grain Dijon
- 1 tablespoon fresh sage chopped
- 1 1/2 teaspoons fresh rosemary chopped
- 1/2 teaspoon fresh thyme chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 medium apples thinly sliced (I used Gala)
- 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.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner, Red Meat
Want more pork and apples? Me too!! Check these babies out:
This was so good and easy! I used a probe meat thermometer to make sure my boneless chops were not overcooked.
Same here! and I am loving how the skillet pork chop was not overcooked. And I think I’m cooking it again. How about you? How was the taste of the entire recipe?
Can you use boneless chops
Andi Gleeson says
Hi, Jeanette. Yes, you can! :)
I thought this was a recipe from The Weary Chef since it was in my “in-box” from her, and then I see it’s from you. It looks good but it’s confusing to who I’m following.
Andi Gleeson says
Hi, Marilyn! You are definitely in the right place at The Weary Chef :) I have contributors now to help provide content here. They are all talented bloggers who I carefully chose to bring new recipes that I know my readers will enjoy. You can find out more about them here.
Having contributors is good for me and for you. It helps me because it’s hard for me to always have 2-3 new recipes every week after almost four years of blogging. It helps you because they sometimes brings dishes I might not make myself. For example, I can’t eat wheat anymore, so I probably wouldn’t have come up with Buffalo French Bread Pizza that Dee shared recently. Baking isn’t my focus, so I might not have written the Lemon Yogurt Loaf recipe from Cyndi a few months back.
I hope that clears it up, and I hope you enjoy all the recipes here no matter the author :)