Fall is just around the corner and I am already in that state of mind with my meal planning. I love to cook a lot of one pot meals that pack a mean punch in flavor. Great food is eaten in layers and this dish serves that right up.
Ingredients
2TBSP Olive Oil
Salt & Pepper
3/4 C of Chicken Stock
2TSP Dijon Mustard
2TSP Fresh chopped Sage
2 TSP Fresh chopped Rosemary
1 TSP Fresh chopped Thyme
3 Medium Apples sliced
2 Large Red Onion sliced
2 TBSP Butter
Season pork chops on both sides. Add 1 TBSP olive oil to cast iron skillet medium heat. Add pork chops to pan, leave space between them to ensure they cook even and brown. Sear 3-5 minutes on each side.
Remove to plate. Chops will continue cooking in sauce later. Whisk together chicken stock and mustard.
Add remaining olive oil add apples and onions, cook for four minutes stirring. Season with salt and pepper, sage, rosemary, and thyme. Stir to combine. Pour in stock, release any bits, slide pork chops in pan between apples. Cook 2-3 minutes until chops are finished cooking and liquid has reduced to half. Add butter at end to finish.
