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Pork Chops with Apples and Onions

Super easy to make, full of flavor and, it's made in one pan!

The best pork chops I've had in years. Thank you! –Rebecca M.

I love cooking Sunday dinners, and as the temperatures are , shall we say 'a little chilly'? (It's 14 degrees as I am writing this!!) I don't know about you, but I want comfort foods! I also don't want to spend tons of time preparing, or doing a lot of dishes when I am done. This recipe fits the bill! Quick and easy, delicious, and did I mention ONE pan?

Pork Chops with Apples and Onions


  • 2 TBS avocado oil (or your oil of choice) divided

  • 2 bone-in pork chops

  • salt and pepper to taste (I use Pink Himalayan Salt and Course Grind Black Pepper)

  • 3/4 cup chicken broth (I use home-made, or better than bouillon)

  • 1 TBS Dijon mustard

  • 3/4 tsp dried rosemary (or 1.5 tsp fresh BEST)

  • 1/2 tsp dried sage (or 1TBS fresh BEST)

  • 1/4 tsp thyme (or 1/2 tsp fresh BEST)

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 2 medium apples of thinly sliced (I always use Honeycrisp, just because they are my favorite)

  • 1 small red onion thinly sliced


  1. Add 1 TBS oil to large heavy bottomed pan,( I always use my enameled cast iron) and heat over medium-high heat. While pan is heating up, season both sides of pork chops with salt and pepper. Add pork chops to pan, and sear 4-5 minutes on each side. The pork chops do not need to be completely done, they will continue to cook in the sauce.

  2. While pork chops are cooking, whisk together chicken broth and mustard, set aside.

  3. Remove pork chops from the pan and set aside.

  4. Add remaining 1tbs oil to the pan, add apples and onions. Cook for 4-5 minutes, stirring occasionally. Season with salt, pepper, rosemary, sage, and thyme. Stir to combine.

  5. Add stock and mustard mixture, using a wooden spoon, gently scrape the bottom of the pan to release any delicious brown bits at the bottom of the pan.

  6. Add pork chops back to into the pan, nestled in between the apples and cook for 2-3 minutes until pork chops are fully cooked and liquid have reduced by about half.

This is recipe is pretty tasty served with roasted potatoes, or horseradish mashed potatoes.


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