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!
- 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
- Season both sides of pork chops with salt and pepper. Heat a large heavy bottomed pan (or skillet) over MED heat.
- 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.
- Remove pork chops to a plate.
- In a small mixing bowl, whisk together chicken stock and mustard, set aside.
- Add apples and onions to the pan. 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 that are full of 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 to 130° and liquid has reduced by half.