Pork N Apples

Close-up of seared boneless pork chops in a cast iron skillet, surrounded by sautéed red onions and golden apple slices, seasoned with herbs.

Recipe by: Jean Choi

INGREDIENTS

  • 2 1/2 tbsp olive oil, divided
  • 3 or 4 Pederson's boneless pork chops
  • Sea salt, to taste
  • Black pepper, to taste
  • 1 cup chicken stock
  • 2 tsp Dijon mustard
  • 1 tbsp fresh or dried sage
  • 1 1/2 tsp fresh or dried rosemary
  • 1/2 tsp fresh or dried thyme
  • 2 apples, thinly sliced (Honeycrisp recommended)
  • 1 medium red onion, sliced

INSTRUCTIONS

  • Season the pork chops on both sides with sea salt and black pepper.
  • Heat 1 1/2 tbsp olive oil in a cast iron skillet over medium to medium-high heat.
  • Add the pork chops and sear for 4-6 minutes per side, until golden brown. Remove pork chops to a plate and set aside.
  • Add the remaining 1 tbsp olive oil to the skillet. Add sliced onion and apples.
  • Cook for 6-8 minutes, stirring occasionally, until the onions are softened and the apples are tender.
  • Stir in sage, rosemary, and thyme.
  • In a small bowl, whisk together the chicken stock and Dijon mustard.
  • Pour the stock mixture into the skillet, stirring to combine.
  • Return the pork chops to the skillet, nestling them into the mixture.
  • Cook for 2-4 more minutes, or until the pork reaches your desired doneness (internal temperature of 145°F recommended).
  • Serve hot and enjoy!

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