Pork Chops with Apples and Onions

Sweet meets savory in these skillet pork chops with caramelized apples, red onion and fresh herbs. A light Dijon pan sauce pulls it all together for an easy autumn meal ready in about 30 minutes.

Recipe - 395 - Los Angeles - W. Pico Blvd

Prep Time15 Minutes

Servings4

Cook Time20 Minutes

Ingredients

2 Tbsp olive oil divided

3-4 oz bone-in pork chops whatever will comfortably fit in your pan

3/4 cup low sodium chicken stock

1 tsp Dijon mustard or whole-grain Dijon

1 Tbsp fresh sage chopped

1 1/2 tsp fresh rosemary chopped

1/2 tsp fresh thyme chopped

1/2 tsp kosher salt

1/4 tsp black pepper

2 medium apples thinly sliced (I used Gala)

Butternut Squash

Cut Green Beans

1 small yellow onion thinly sliced

Organic Farms Carrots, Rainbow Bunch

Butter, with Sea Salt, Sweet Cream

Directions

1. Preheat your cast-iron skillet over medium heat. Pat the pork dryand season with salt and pepper.
2. Add the oil. Brown the chops for about 3 minutes per side, thentransfer to a plate.
3. Add the butter, onion and carrot. Cook for 4 minutes, stirringoccasionally.
4. Add the apple and green beans. Cook for 2 minutes.
5. Pour in the broth, scraping up the browned bits. Cover with a lid orfoil and simmer for 4–5 minutes, until the vegetables are nearly tender.
6. Return the chops and their juices. Cover and simmer gently for 3–5minutes, checking until the pork reaches 145°F / 63°C in the center.

15 minutes

Prep Time

20 minutes

Cook Time

Servings