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.

Hannah Klinger
Recipe by Cooking Light September 2016

Gallery

Hector Manuel Sanchez; Styling: Ginny Branch Stelling

Recipe Summary

active:
26 mins
total:
26 mins
Yield:
Serves 4 (serving size: 1 chop and about 2/3 cup apple mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

254 calories; fat 9.6g; saturated fat 2g; mono fat 5.3g; poly fat 1.1g; protein 27g; carbohydrates 15g; fiber 3g; cholesterol 81mg; iron 1mg; sodium 476mg; calcium 36mg; sugars 10g; added sugarg.