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Ingredients
- 1 1/2 tbsp olive oil divided
- 4 6oz bone-in pork chops
- 3/4 tsp kosher salt divided
- 3/4 tsp freshly ground pepper divided
- 1/2 cup unsalted chicken stock
- 1 tsp Dijon Mustard
- 1 tbsp fresh sage chopped
- 1 1/2 tsp fresh rosemary
- 2 medium appled thinly sliced
- 1 small red onion thinly, vertically sliced
Ingredients
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Instructions
- Heat a large skillet over medium-high heat. Add 1 ½ tsp oil to pan; swirl to coat
- Sprinkle pork chops evenly with 3/8 tsp salt and 3/8 tsp pepper. Add pork chops to pan; cook 5 minutes on each side or until pork chops are done. Remove from pan
- Combine stock and mustard, stirring with a whisk. Add remaining 1 Tbsp oil to pan; swirl. Add remaining 3/8 tsp salt, remaining 3/8 tsp pepper, sage, rosemary, apple, and onion to pan; cook 4 minutes stirring occasionally
- Stir in stock mixture
- Return pork chops to pan; cook 3 minutes or until liquid is reduced by half
Recipe Notes
Approx. Nutrition per serving (1 chop and 2/3 cup apple mixture): 254 kcal; 9.6g Fat; 12g NET carbs; 27g protein
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