One Pan Pork Chops with Apples and Onions


  • 2 Tbsp olive oil divided
  • 4 pork chops
  • Kosher salt and black pepper to taste
  • 3/4 cup low sodium chicken stock
  • 1 tsp Dijon mustard 
  • 1 Tbsp fresh sage chopped or 1tsp dried sage
  • 1 1/2 tsp fresh rosemary chopped or ½ tsp dried rosemary
  • 1/2 tsp fresh thyme chopped or a pinch of dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 medium apples thinly sliced
  • 1 small red onion thinly sliced



  • Season both sides of pork chops with kosher salt and black pepper. 
  • Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. 
  • Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. 
  • Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.
  • Remove pork chops to a plate.
  • In a small mixing bowl, whisk together chicken stock and mustard, set aside.
  • Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally.
  • Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
  • Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).
  • Slide pork chops back into the pan, nestling them down in between the apples.
  • Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.


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