Skillet Apple Pork Chops

Ingredients

• 1½ tablespoons olive oil, divided
• 4 6-oz bone-in pork chops or 4 4-oz boneless pork chops
• ½ teaspoon salt, divided
• ½ teaspoon black pepper, divided
• ½ cup low sodium chicken stock or broth
• 1 teaspoon Dijon mustard
• 1 teaspoon dried sage or 1 tablespoon chopped fresh sage
• ½ teaspoon dried rosemary or 1½ teaspoons chopped fresh rosemary
• 2 large apples, unpeeled, thinly sliced
• 1 small red onion, thinly sliced

Directions

1. Heat a large skillet over medium-high heat. Add ½ tablespoon oil to pan; swirl to coat.
2. Sprinkle pork chops evenly with ¼ teaspoon salt and ¼ teaspoon pepper.  Add pork to skillet.  Cook for 5 minutes on each side, until the internal temperature reaches 145oF, followed by a 3-minute rest.  Remove from pan to rest.
3. Combine stock or broth and mustard, stirring with a whisk.
4. Once again, heat the large skillet over medium-high heat. Once hot, add the remaining tablespoon of oil. Once oil is hot, add remaining ¼ teaspoon of salt and pepper, sage, rosemary, apples, and onion to the pan. Cook 4 minutes, stirring occasionally.
5. Add stock mixture to the pain and stir to incorporate. Return cooked pork to the pan. Cook for 3 minutes or until liquid is reduced by half.
6. Serve with mashed or roasted sweet potatoes and steamed broccoli.

Variations & Tips

• You can use one 16 oz pork tenderloin instead of pork chops. Cut into ½ inch-thick slices and follow the directions above, starting with step #2. If using tenderloin, you can also ask the butcher to cut it into slices. Tenderloin often goes on sale and costs less per pound than chops.
• Note that you can reduce the cooking time if using boneless cuts.
• You can also use 4 4 oz boneless chicken thighs in place of pork.
• If you have leftover chicken broth, freeze it in ice cube trays. Once frozen, place the cubes in a freezer bag labeled with the name and date. Keep in the freezer for up to 6 months.
• If you are using regular chicken broth (instead of low sodium), don’t add the ¼ teaspoon of salt in step #4.

Nutrition Facts

YIELD: 4 servings

Calories: 360 per serving, Carbohydrates: 18g, Fiber: 3.1g, Sugar: 12g (0g added sugar), Protein: 34g, Fat: 17g, Saturated fat: 4.8g, Cholesterol: 94mg, Sodium: 392mg

SOURCE: adapted from Myrecipes.com

Watch the cooking demo video below for extra tips and guidance!