Photo by Getty Images/ALLEKO
Yields 4 servings.
- 2 tablespoons olive oil, divided
- 4 boneless pork chops
- Salt and pepper, to taste
- 3/4 cup low-sodium chicken broth
- 1 teaspoon Dijon mustard
- 2 medium apples, cored and cut into medium-sized wedges
- 1 small red onion, thinly sliced
- 1 tablespoon chopped fresh sage
- 1-1/2 teaspoons chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
- In a large skillet, heat 1 tablespoon oil over medium-high heat.
- Season both sides of pork chops with salt and pepper. Add to hot skillet, and sear for 3 to 5 minutes per side, or until pork chops are mostly done. Remove to a plate, and tent with foil to keep warm. Set aside.
- In a small bowl, whisk together broth and mustard. Set aside.
- Add remaining oil to skillet. Add apple wedges and onion slices, and cook for 4 to 5 minutes, or until apples are tender but not too soft or mushy, stirring occasionally. Season with salt and pepper, to taste, and stir in sage, rosemary, and thyme.
- Stir in broth mixture, scraping up any brown bits on bottom of pan. Add pork chops. Cover and cook until pork chops are cooked through and liquid is mostly absorbed, about 2 to 5 minutes.
For more delicious apple recipes, see Apple Recipes From the Autumn Harvest.
Traci Smith is a Capper’s Farmer editor. She enjoys doing crafts and DIY projects, hanging out with her Labrador retrievers, and trying new recipes.