Pork Chops With Apples and Fresh Herbs

pork chops with apples and fresh herbs
This one pan meal is made with bone-in pork chops, apples, red onion, Dijon, chicken broth, fresh rosemary and sage.  Cooking Light has a lot of great healthy recipes but this one is REALLY great.  I made the recipe for two so I used the full sauce recipe but half of the chops (2 only) and one onion.  The leftovers tasted good so for economy of time you could make the recipe for 4 even if you are serving two, then server the leftovers on another day.
Recipe By: Original Recipe by Cooking Light
  • Prep5 min |
  • Total25 min |
  • Serves4 chops, 1 chop per person

Ingredients

    • 1 1/2 tablespoons olive oil, divided
    • 4 each bone-in pork chops about 6 ounces each.
    • 3/4 teaspoon kosher salt, divided
    • 3/4 teaspoon freshly ground pepper, divided
    • 1/2 cup chicken stock, unsalted or reduced salt
    • 1 teaspoon Dijon mustard
    • 1 tablespoon chopped fresh sage
    • 1 1/2 teaspoons chopped fresh rosemary
    • 2 medium apples, thinly sliced (use 1 per every 2 pork chops)
    • 1 small red onion, sliced thinly, vertically

Instructions

Heat a large skillet over medium-high heat then add 1 1/2 teaspoons oil to pan and swirl to coat.

Sprinkle the pork chops on both sides with a total of 3/8 teaspoon salt and 3/8 teaspoon pepper.

Add the chops to the heated pan and cook them for about 5 minutes on each side until they are done and the meat registers at least 140F with an instant read thermometer.   Remove the pork chops from the pan. (The chops will cook a little more later to reach 145F total). 


Combine the chicken with the mustard and whisk until combined.  I whisked mine right into a 1 cup measuring cup so it was easy to pour out.  Add the remaining 1 tablespoon oil to pan and again swirl to coat.

Add to the pan, the remaining 3/8 teaspoon salt and 3/8 teaspoon pepper, sage, rosemary, apple and red onion.  Cook the mixture about 4 minutes, stirring occasionally until the apples are not quite cooked through. 

Add the stock to the pan and stir, then add the pork chops back to the pan with any accumulated juices and cook for about 3-4 more minutes until the sauce reduces by half.

pork chops with apples rosemary and sage in pan

Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource