Pork Chops
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Oil
Bone-in Pork Chops
Salt and Pepper
3/4 cup Chicken Stock
1 tsp Dijon mustard
1 Tbsp fresh sage, chopped
1 1/2 tsp fresh rosemary, chopped
1/2 tsp fresh thyme, chopped
1/2 tsp Salt
1/2 tsp Pepper
2 medium Apples, thinly sliced
1 small Red Onion
1. Season both sides of pork chops with salt and pepper. add 1 Tbsp olive oil to a heavy bottom pan or skillet and place it over medium-high heat. Add pork chops to pan. Sear 3-5 minutes on each side until almost done.
2. Remove pork chops to plate.
3. In a small bowl whisk together chicken stock and mustard
4. Add 1 Tbsp olive oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir.
5. Pour in the stock mixture and gently scrape the bottom of the pan with a wooden spoon to release any brown bits.
6. Slide pork chops back into the pan and nestle them in between the apples.
7. cook 2-3 minutes until the pork chops are finished cooking and the liquid has reduced.
