Hey everyone it’s a beautiful Saturday here in Missouri but my thoughts and prayer have been for those effected by hurricane Florence. It’s really hard when mother nature throws weather at us that endanger our lives. That’s a part of life we cannot change though.
Having a craving for pork chops today and decided I’d make this meal. I got this recipe out of the Cooking Light magazine and tried it and really like it. I added a few things to it and it turned out great. I love one pan meals and this recipe calls for cooking everything in one pan which is a bonus when it comes to the clean up.
Hope you will enjoy this recipe. Be sure to bookmark this page and share it with your friends on social media.
- 1 1/2 tablespoons olive oil, divided
- 4 (6-oz.) bone-in pork chops
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh sage
- 1 1/2 teaspoons chopped fresh rosemary
- 2 medium apples, thinly sliced
- 1 tablespoon of brown sugar
- 1 small red onion, thinly vertically sliced
How to Make It
- Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to pan; cook 10 minutes on each side or until pork chops are done. Remove from pan.
- Combine stock and mustard, stirring with a whisk. Add remaining 1 tablespoon oil to pan; swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, apple, and onion to pan, brown sugar; cook till desired tenderness about 5 mints stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half.
- Serves 4′