Pork Chops with Apples and Onions
Pan seared pork chops with tender apples and onions in a slightly tangy pan sauce. These Pork Chops with Apples and Onions cook in one pan to tender perfection in about 30 minutes!
Servings: 4
Calories: 429kcal
Ingredients
- 2 tablespoons olive oil divided
- 4 bone-in pork chops or as many as will fit comfortably in your skillet
- 1 teaspoon kosher salt divided
- ¾ teaspoon freshly ground black pepper divided
- 1 cup low sodium chicken broth
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon dried rubbed sage or 1 tablespoon fresh sage, chopped
- ½ teaspoon dried crushed rosemary or 1 ½ teaspoons fresh rosemary, chopped
- ½ teaspoon dried thyme or 1 ½ teaspoons fresh thyme leaves, chopped
- 1 large or 2 small red apples (like Envy or Gala) unpeeled and thinly sliced
- 1 small red onion halved and thinly sliced
- 1 tablespoon butter
Instructions
- Season both sides of the pork chops with ½ teaspoon kosher salt and ½ teaspoon black pepper.
- Add 1 tablespoon olive oil to a large heavy bottomed skillet or saute pan, and heat over MEDIUM-HIGH heat. Add the pork chops to the pan and cook for 3 to 4 minutes per side, or until the pork chops are well browned and partially cooked through (they’ll finish cooking in the sauce). Transfer the pork chops to a plate and set aside.
- In a measuring cup or small mixing bowl, whisk together the chicken broth, mustard, and vinegar and set aside.
- Add the remaining 1 tablespoon oil to the pan. Add the apples and onions and cook, stirring occasionally, for 4 minutes, or until the onions are tender. Season with the remaining ½ teaspoon salt, ¼ teaspoon pepper, sage, rosemary, and thyme and stir to combine.
- Pour the broth mixture into the pan and using a wooden spoon, scrape up any brown bits from the bottom of the pan. Add the butter and stir until melted.
- Return the pork chops back to the pan along with any accumulated juices, nestling them down in between the apples and onions. Cook 3 to 4 minutes more (sauce should be bubbling), or until the pork chops have reached an internal temperature of 145 degrees F and the liquid has reduced by about half.
- Serve the pork chops with the apples and onions and spoon the pan sauce over the top.
Nutrition
Calories: 429kcal | Carbohydrates: 12g | Protein: 37g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 758mg | Potassium: 747mg | Fiber: 2g | Sugar: 7g | Vitamin A: 140IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 2mg