Pork Chops with Apples and Onions
An absolute CLASSIC! Savory seared chops with a wonderful pan sauce, complex flavors but so easy to make. Thin sliced apples and onions cook down to a delicious topping which complements the dish superbly.
Ingredients
2 Tbsps olive oil, divided
Four (6 oz) bone-in pork chops (other types will still work)
3/4 tsp salt, divided
3/4 tsp freshly ground black pepper, divided
1/2 cup unsalted chicken stock or broth
1 tsp Dijon mustard
1 Tbsp minced fresh sage
1 1/2 tsp minced fresh rosemary
(dried herbs CAN be substituted in a pinch)
2 medium apples, thinly sliced (up to you if you remove skins, I do not)
1 small red onion, thinly / vertically sliced "slivers"
Optional: 1/4 cup cornstarch with seasonings
Instructions
Optional: Put cornstarch in a pie plate and add seasonings to your taste such as salt/pepper, Mrs Dash table blend, garlic powder, etc. Coat the pork chops in the mixture and set aside. This step is optional, you can sear the pork chops wtih no coating and they will still be yummy.
Step 1 - Heat a large skillet over medium-high heat, add 1 Tbsp olive oil, swirl to coat pan. Sprinkle chops with 3/8 tsp salt and 3/8 tsp pepper. Add chops to pan, cook 5 min on each side until they are done. Remove from pan, set aside.
Step 2 - Combine chicken stock and mustard in a cup or small bowl, whisk together. Add remaining 1 Tbsp olive oil to same frying pan, heat on medium high and swirl to coat. Add apples, onions, remaining salt and pepper, sage and rosemary. Cook 4 minutes, stirring occasionally. Stir in stock mixture, and add pork chops back to the pan. Cook 3 minutes or until liquid is reduced by half. Serve each chop with a half cup of the apple-onion-sauce mixture. This can be served with many different sides, from asparagus to a salad, to a baked potato. Goes great with nearly anything - Enjoy!
Filed as
Dinner
