One Pan Pork Chops with Apples & Onions
1 Tablespoon olive oil
1lb bone-in pork chops
Salt and pepper
1 medium apple, thinly sliced
½ small onion, thinly sliced
¾ cup chicken stock
1 teaspoon Dijon mustard
1 ½ teaspoon fresh rosemary
1 ½ teaspoon fresh thyme
- Season pork chops on both sides with salt and pepper. Heat oil in large, heavy-bottomed pan over medium-high heat. Add pork chops to the pan being careful not to crowd the meat. Cook 3-5 minutes per side until well seared and pork is mostly cooked. Remove chops from pan.
- Add apples and onions to the hot pan. Cook 3-4 minutes, stirring frequently, until apples begin to soften. Add rosemary and thyme to the pan.
- Whisk together chicken stock and Dijon mustard. Pour into pan and stir, scraping brown bits from the bottom of the pan. Bring to a boil.
- Add pork chops back into the pan. Cook 4-5 minutes until chops are cooked through and liquid has reduced by half.