ONE PAN PORK CHOPS WITH APPLES AND ONIONS

We enjoyed it very much. Used chunks of butternut squash along with the apples, and fresh sage as well. Served with noodles. Incredible fall dinner!

This was much better than I expected, and I thought it would be good! I used thick pork loin chops, and a very hot pan is essential to get a good sear. I added brown sugar to the apples and onions, and the apples I used were from my neighbors tree...very tart, crisp pie apples. The final product had a rich, caramel flavor. Just wonderful!

Ingredients:

• 1 small red onion, thinly sliced
• 1 1/2 tsp minced fresh sage
• 1 1/2 tsp minced fresh rosemary
• 4 (5 oz.) 3/4-inch thick boneless pork chops
• 1/2 cup low-sodium chicken broth*
• 1/2 cup apple cider
• 1 Tbsp olive oil
• 2 Tbsp butter
• 1 1/2 tsp dijon mustard
• 1/2 tsp ground cinnamon
• 1/8 tsp ground allspice
• Salt and freshly ground black pepper
• 2 medium sweet crisp apples (honey crisp, gala, fuji, golden delicious etc.), thinly sliced

Instructions:

1. Preferably let pork chops rest at room temperature 10 minutes while preparing ingredients.
2. In a liquid measuring cup or bowl whisk together broth, apple cider, mustard, cinnamon and allspice. Set aside.
3. Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and pepper (about 3/4 tsp salt and 1/2 tsp pepper total).
4. Once oil is shimmering add pork chops. Sear until browned on bottom, about 4 - 5 minutes then flip and continue to cook, until center registers 145 degrees, about 4 - 5 minutes longer. 
5. Transfer pork chops to a plate and cover with foil to keep warm. Melt butter in same skillet over medium heat. 
6. Add in apples, onions, sage and rosemary and saute until tender, about 4 minutes. Pour in broth mixture and season with a little salt as desired.
7. Let simmer until reduced by about half, stirring occasionally, about 2 - 3 minutes. Return pork chops to pan and spoon mixture over chops. Serve warm.
8. *For a slightly thicker sauce if desired, you can whisk 1 tsp cornstarch in with the broth before adding to skillet. Stir frequently.