An easy way to cook pork chops using some fall-inspired flavors. Apples and onions cook with the pork chops, apple cider (or apple juice), and mustard for a sweet and salty meal.
- 2 tsp whole grain Dijon mustard (or regular Dijon)
- ¾ cup apple cider (or apple juice or chicken broth)
- 2 tablespoons unsalted butter
- Salt & pepper, to taste
- 3 (6 oz) pork chops (bone in)
- 2 apples, cored & sliced thinly (honey crisp or gala apples)
- 1 small yellow onion, cut into ½” thick slices
- 6 leaves fresh sage, chopped
- 1 sprig fresh rosemary, chopped
- 3 sprigs fresh thyme, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- In a small bowl, whisk together the mustard and apple cider. Set aside to use later.
- Sprinkle salt and pepper on both sides of the pork chops. Add 1 tablespoon butter to a large skillet over medium high heat.
- Once the butter is melted, add the pork chops to the skillet and sear for 4 – 5 minutes on each site, until browned and mostly cooked. Remove the pork chops, set aside on a plate and cover with foil.
- Add the remaining 1 tablespoon butter to the skillet. Once the butter is melted, saute the onions and apples for 5 minutes, until the apples are tender and the onions are translucent.
- Stir in the fresh herbs, salt and pepper. Cook for 1 minute more.
- Pour the cider and mustard mixture into the skillet and stir to mix with the apples and onions.
- Add the pork chops back into the skillet. Spoon the apples and onions on top of the pork chops so that the pork chops are on the bottom of the skillet.
- Cook 4 – 5 more minutes, until the pork chops are cooked through and the liquid is reduced and bubbly. There should still be a small amount of liquid left in the skillet.
- Serve immediately, sprinkled with salt & pepper to taste. Garnish with more fresh herbs if desired.