One Pan Pork Chops with Apples
A delicious one pan dinner of pork chops with apples and onions is the perfect fall comfort food. This recipe delivers well-seasoned and perfectly cooked chops in a flavorful sauce, all on your table in just 30 minutes!
- 2 tablespoons olive oil divided
- 3-4 boneless pork chops
- 1 teaspoon kosher salt
- 8-10 cranks of fresh-ground black pepper
- 1 teaspoon ground cinnamon
- 2 medium apples Honey Crisp, Gala, Fuji, or Golden Delicious
- 1/2 medium red onion
- 3/4 cup chicken broth
- 1/4 cup apple cider optional
- 2 teaspoons Dijon mustard
- 1 tablespoon butter
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh rosemary
Warm 1 tablespoon olive oil in a large skillet over medium-high heat. Sprinkle both sides of the pork chops with salt, pepper, and cinnamon, then add them to the hot skillet.
Sear the pork chops for 3-4 minutes, until browned on the bottom, then flip and continue to cook for about 4-5 minutes, until they reach 145 degrees in the middle. Remove pork chops to a plate, tent with foil, and set aside.
While the pork chops are cooking, core and thinly slice the apples, chop the onion into small wedges, and whisk the chicken broth, apple cider, and mustard together in a liquid measuring cup.
After removing pork chops, add the butter and remaining tablespoon olive oil to the skillet, then add the apples, onions, sage, and rosemary. Saute for 2-3 minutes, then pour in the broth mixture. Use a wooden spoon to gently scrape the bottom of the pan and release any brown bits.
Let the sauce simmer for 2-3 minutes, stirring occasionally, then return pork chops to the pan, nestling them in between the apples. Spoon the sauce over the chops, and serve with fresh herbs, if desired.
- Any leftovers keep well in the fridge for 3-4 days.
Calories: 364kcal, Carbohydrates: 17g, Protein: 30g, Fat: 20g, Saturated Fat: 6g, Cholesterol: 97mg, Sodium: 715mg, Potassium: 670mg, Fiber: 3g, Sugar: 12g, Vitamin A: 137IU, Vitamin C: 5mg, Calcium: 23mg, Iron: 1mg
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