Fall Mangalitsa Pork Chops with Apples

Fall is the perfect time to enjoy this dish of savory pork chops with local Michigan apples. We love using honeycrisp but use a varietal you enjoy like gala. Learn to cook in season and enjoy the freshest ingredients!

Ingredients

• bone-in or boneless pork chops- Order HERE (Thin Cut can be used just reduce cooking time)
• salt and pepper
• 3/4 cup chicken stock/bone broth
• 1 tsp Dijon mustard 
• 1 Tbsp fresh sage or 1 tsp dried
• 1 1/2 tsp fresh rosemary or 1/2 tsp dried
• 1/2 tsp fresh thyme or 1/4 tsp dried
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 medium apples sliced thinly (I used honeycrisp)
• 1 small red onion sliced thinly

Instructions

1. Season both sides of pork chops with salt and pepper. Heat a large heavy bottomed pan (or skillet) over MED heat.
2. Add pork chops to pan holding them up on the fat side to render some lard. Sear 2-3 minutes per side. Chops will continue cooking in the sauce later.
3. Remove pork chops to a plate.
4. In a small mixing bowl, whisk together chicken stock and mustard, set aside.
5. Add apples and onions to the pan. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
6. Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits that are full of flavor.
7. Slide pork chops back into the pan, nestling them down in between the apples.
8. Cook 2-3 minutes, until pork chops are finished cooking to 130° and liquid has reduced by half.