One-Pan Pork Chops with Apples & Onions Recipe

The Hale Groves Team

Full of fall flavor, this sweet-and-savory dish is hearty yet light, uses just one pan to cook, and is ready in half an hour – perfect for weeknights! If you don’t have fresh herbs on hand, use dried reduced by a third of the amount called for.


  • 2 Tbsp. olive oil, divided
  • 8 4-oz. pork chops, bone-in
  • ¾ cup low-sodium chicken stock
  • 1 tsp. Dijon mustard – or whole-grain Dijon
  • 1 Tbsp. fresh sage, chopped
  • 1 1/2 tsp fresh rosemary, chopped
  • 1/2 tsp fresh thyme, chopped
  • ½ tsp. kosher salt, plus more to taste
  • ¼ tsp. black pepper, plus more to taste
  • 2 Hale Groves Orchard Fresh Apples, thinly sliced
  • 1 small red onion, thinly sliced


  1. Season both sides of pork chops with salt and black pepper. Add 1 tablespoon of olive oil to large, heavy bottomed skillet and heat over medium/high heat. Place pork chops in pan, leaving about an inch between chops to ensure even cooking/browning. Sear 3-5 minutes per side; transfer to a plate.
  1. In a small mixing bowl, whisk together chicken stock and mustard, set aside.
  1. Add remaining oil to pan; 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 browned bits.
  1. Slide pork chops back into the pan, nestling them in among apples and onions. Cook 2-3 minutes until chops are finished cooking and liquid has reduced by half.

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