Skillet Apple Pork Chops

  • 1 1/2 Tbsp olive oil, divided
  • 4 (6-oz.) bone-in pork chops
  • 3/4 tsp kosher salt, divided
  • 3/4 tsp freshly ground black pepper, divided
  • 1/2 C unsalted chicken stock (such as Swanson)
  • 1 tsp Dijon mustard
  • 1 Tbsp chopped sage
  • 1 1/2 tsp chopped fresh rosemary
  • 2 medium apples, thinly sliced
  • 1 small red onion, thinly vertically sliced
  1. 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 5 minutes on each side or until pork chops are done.  Remove from pan.
  2. 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; cook 4 minutes, stirring occasionally.  Stir in stock mixture.  Return pork chops to pan; cook 3 minutes or until liquid is reduced by half.

Ready in 26 minutes.  Serves 4

For a complete MyPlate meal, add a serving of fruit.


Nutrition Facts Per Serving: Calories 254; Fat 9.6g; Saturated Fat 2g; Protein 27g; Carbohydrates 15g; Sugars 10g; Fiber 3g; Cholesterol 81mg; Sodium 476mg; Calcium 36mg