We always hear the saying of “An apple a day keeps the doctor away”, which is true to a certain extent as apples are nutritious, aids in our digestion and has a high amount of vitamin C!
The best way to eat an apple is just munch on it as a whole. However, if you are someone who prefers having hearty healthy meals, give this one pan pork chops with apples and onions recipe a try. It’s a well-balanced meal in ONE pan and can be easily whipped up in 30minutes.
- 2 Tbsp olive oil divided
- 3-4 oz bone-in pork chops (or a meat of your choice)
- Kosher salt and black pepper (to taste)
- 3/4 cup low sodium chicken stock
- 1 tsp Dijon mustard or whole-grain Dijon
- 1 Tbsp fresh sage chopped*
- 1 1/2 tsp fresh rosemary chopped*
- 1/2 tsp fresh thyme chopped*
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 medium apples thinly sliced
- 1 small red onion thinly sliced
*Note: You may replace the fresh herbs with dried herbs (Use 1/3 of the stated amount)
- Season both sides of the pork chops with kosher salt and black pepper.
- Add 1 Tbsp olive oil to large heavy bottomed pan and heat over medium-high heat.
- Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear for 3-5 mins per side, or until pork chops are mostly done. Remove pork chops to a plate.
- In a small mixing bowl, whisk together chicken stock and mustard, set aside.
- Add remaining 1 Tbsp olive oil to the pan, then add apples and onions. Cook for 4 mins, stirring occasionally.
- Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
- Pour in stock mixture, use a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavours!).
- Slide pork chops back into the pan, nestling them down in between the apples.
- Cook for 2-3 mins, or until pork chops are finished cooking and liquid has reduced by half. Ready to serve!