Photo: Hector Manuel Sanchez; Styling: Ginny Branch Stelling 
Active Time
26 Mins
Total Time
26 Mins
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.

How to Make It

Step 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.

Step 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.

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Ratings & Reviews


February 03, 2017
Just made this and it was the BOMB! Will definitely be making again. I doubled the amount of sage, rosemary and apples. Used this cooking method for pork chops. 

Fall Flavors for a Fabulous Fast Dinner

September 16, 2016
This came out very well and we enjoyed it! I used porkchops rather than chicken. The herbs, onions and apples gave it a nice fall flare. Delicious and I recommend it for a quick dinner.