Classic Flavours with a Modern Twist
Pork and apples have long been a beloved combination, but this version takes it up a notch with the addition of Dijon mustard, fresh herbs, and a savory broth. The result? A dish that’s both rustic and refined, perfect for a weeknight dinner or even a special occasion.
Healthy, Hearty, and Satisfying
Not only is this meal packed with protein, but it also incorporates fresh fruit and aromatic herbs, making it a well-balanced dish. The apples provide a subtle sweetness that complements the savory pork, while the onions add a delicious depth of flavour. Plus, by using low-sodium broth and fresh ingredients, you can feel good about what you’re eating.
Serving Suggestions
- Pair these Pork Chops with Apples and Onions with:
- Mashed potatoes or roasted sweet potatoes for a comforting side
- Steamed green beans or sautéed Brussels sprouts for a fresh, vibrant contrast
- Crusty bread to soak up the delicious pan sauce
A No-Fuss, One-Pan Meal for Any Night of the Week
This recipe brings together tender, juicy pork chops with the natural sweetness of apples and the rich depth of caramelized onions, creating a perfect harmony of flavours.
Ingredients
- 2 tbsp olive oil devided
- 4-5 bone-in pork chops whatever fits comfortable in your pan
- salt and black pepper to taste
- ¾ cup low-sodium chicken stock adjust quantity in making more chops
- 1 tbsp Dijon mustard or whole-grain Dijon
- 1½ tsp fresh rosemary chopped
- 1 tsp fresh thyme chopped
- 4 medium apples thinly sliced
- 1 large red or white onion thinly sliced
Instructions
Prepare and Season the Pork Chops
- Trim the fat off the pork chops (optional).
- Season both sides generously with salt and black pepper.
Sear the Pork Chops
- Heat 1 tablespoon olive oil in a large skillet over high heat.
- Add the pork chops, making sure not to overcrowd the pan for even browning.
- Sear for 3 to 5 minutes per side until mostly cooked. They will continue cooking later.
- Remove the chops from the pan and set them aside.
Prepare the Sauce
- In a small bowl, whisk together the chicken stock and Dijon mustard. Set aside.
Cook the Apples and Onions
- Add the remaining 1 tbsp of olive oil to the pan.
- Stir in the sliced apples and onions, cooking for about 5 minutes until softened.
- Season with salt, pepper, rosemary, and thyme, mixing well.
Combine and Simmer
- Pour in the stock mixture, using a wooden spoon to scrape up any flavorful brown bits from the bottom of the pan.
- Nestle the pork chops back into the pan, placing them between the apples and onions.
- Simmer until the pork chops are tender and the liquid has reduced by half.
- If more liquid is needed, add additional stock mixed with mustard and continue cooking until the chops are irresistibly tender.