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Skillet Apple Pork Chops

Photo: Hector Manuel Sanchez; Styling: Ginny Branch Stelling 

Active time 26 mins
Total time 26 mins
Yield

Serves 4 (serving size: 1 chop and about 2/3 cup apple mixture)

Just like our Skillet Apple Chicken Thighs, but with pork. This twist on an easy one-pot recipe is weeknight-fast yet fit for company and makes us simply giddy for fall. The chops will finish cooking in the apple mixture, and get ready, because your kitchen is about to smell like a crisp, Autumn breeze.

Ingredients

  • 1 1/2 tablespoons olive oil, divided
  • 4 (6-oz.) bone-in pork chops
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh sage
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 medium apples, thinly sliced
  • 1 small red onion, thinly vertically sliced

Nutrition Information

  • calories 254
  • fat 9.6 g
  • satfat 2 g
  • monofat 5.3 g
  • polyfat 1.1 g
  • protein 27 g
  • carbohydrate 15 g
  • fiber 3 g
  • cholesterol 81 mg
  • iron 1 mg
  • sodium 476 mg
  • calcium 36 mg
  • sugars 10 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to pan; cook 5 minutes on each side or until pork chops are done. Remove from pan.

  2. Combine stock and mustard, stirring with a whisk. Add remaining 1 tablespoon oil to pan; swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, apple, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half.