Main Dishes
Pork Chops With Apples
Description
This recipe for Pork Chops With Apples pairs tender, juicy chops with buttery slices of apple, onions, sage, and a delightful Dijon mustard sauce. This dinner is easy enough for a weeknight, but impressive enough for a special occasion!
Ingredients
- 4 bone-in pork chops at least 3/4-inch thick
- Brine if using see notes*
- 2 tablespoons canola oil
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt* divided
- ½ teaspoon black pepper divided
- 2 tablespoons unsalted butter
- 2 medium apples thinly sliced (I leave the peels on); use any apples you like
- 1 medium yellow onion thinly sliced
- 2 teaspoons Dijon mustard
- 1 cup low sodium chicken broth
- 1 tablespoon chopped fresh sage plus additional for serving
Directions
- If you’d like to brine the pork chops, do so 45 minutes to 12 hours before you plan to start cooking (see recipe notes).
- Pat the pork chops very dry on both sides with paper towels (discard the brine if using).
- In a wide, shallow bowl (a pie dish works well), stir together the flour, 1/2 teaspoon salt (reduce to ¼ teaspoon salt if brining), and 1/4 teaspoon pepper.
- In a wide skillet with high sides, heat the oil over medium-high heat. Dredge the pork chops in the flour mixture on both sides, shaking off any excess.
- Once the oil is hot and shimmering, carefully lower the dredged chops into the pan (do this away from yourself so you do not get splattered). Cook briefly on each side until browned, about 2 to 3 minutes per side (they will not be fully cooked through). If the pork chops will not all fit in your pan without touching, cook them in batches. Transfer to a plate. Check their internal temperature to so you have an idea of how much they’ve cooked (if they are already 135°F, they are done and will come to temperature as they rest; thin pork chops are FAST).
- Reduce the heat to medium low. Add the butter and let melt. Add the apples, onion, remaining 1/2 teaspoon salt (reduce to teaspoon salt if you brined the chops), and remaining 1/4 teaspoon pepper. Cook, stirring often, until the onions are softened, about 5 minutes. Stir in the Dijon mustard.
