While the grill may be a bit buried in storage this week you might find firing up the oven a good way to warm your home, heart and stomach!
INGREDIENTS 4 hearty portions
- 3 Tbsp olive oil (or bacon fat) divided
- 16-24 oz bone-in pork chops whatever with comfortably fit in your pan, Fresh or smoked chops can be used.
- Kosher salt and black pepper to taste
- 2 1/2 cup low sodium chicken stock
- 1 Tbs Dijon mustard or whole-grain Dijon
- 2 Tbsp fresh sage chopped
- 1 Tbs fresh rosemary chopped
- 2 tsp fresh thyme chopped
- 2 tsp kosher salt
- 1 tsp black pepper
- 6 medium apples thinly sliced (Use a Zestar or sweeter variety)
- 2 small red onion thinly sliced
INSTRUCTIONS
- Season both sides of pork chops with kosher salt and black pepper. Add 2 Tbsp olive oil (or bacon fat) 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 for thin chops add 2-3 minutes per side for thicker cut ones, 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.
RECIPE NOTES
1. Recipe slightly adapted from Cooking Light
2. resized proportions for our own larger chops than what the store offers.
