Skillet Pork Chops with Apples, Onions & Roast Potatoes

Juicy, golden-seared pork chops nestled in a sweet-savory pan sauce of soft apples, onions and thyme, with crispy roasted baby potatoes.

Ingredients

• 4 boneless pork chops (about 1½ lb), 1 inch thick
• 2 to 3 Gala apples, cored and sliced
• 1 onion, sliced
• ¾ cup chicken broth
• 2 tbsp butter
• 1½ lb baby potatoes, halved
• parsley, chopped

From your pantry: 3 tbsp oil, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp dried thyme, ¼ tsp cinnamon, 1½ tsp salt, ½ tsp black pepper.

Instructions

1. Heat the oven to 425°F. Toss the potatoes with 2 tbsp oil and ½ tsp salt and roast cut-side down until golden and tender, 25 to 30 minutes.
2. Pat the chops dry and season with the thyme, 1 tsp salt and the pepper. Sear in the remaining oil in a large skillet over medium-high until browned, 3 to 4 minutes per side. Move to a plate (they will finish later).
3. Lower the heat to medium, add the butter, apples and onion, and cook until softened and caramelized at the edges, 6 to 8 minutes. Stir in the brown sugar and cinnamon.
4. Add the broth, vinegar and mustard, scraping up the browned bits, and simmer 2 minutes. Nestle the chops back in, cover and cook until 145°F inside, 4 to 6 minutes.
5. Rest the chops 5 minutes, then serve with the apples, pan sauce, potatoes and parsley.

Tip: Pull the chops at 145°F and let them rest. A blush of pink means juicy, not undercooked.

Nutrition per serving

Good for

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