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
- 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.
- In a small mixing bowl, whisk together chicken stock and mustard, set aside.
- 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.
- 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.