Pork Chop and Apple Skillet
I grew up eating pork chops at braais (barbeques) or for dinner on weeknights served with peas and mashed potato. They are always satisfying and I eat them down to the bone. They have an inherent sweetness that pairs well with a lot of different foods, and apples are a great compliment. The acidity and tartness of the apples balance well with the sweetness from a lean piece of the pork. This skillet is a certified people-pleaser!
Pork Chop and Apple Skillet
Ingredients:
- 5 pork chops (with or without the bone)
- 1 teaspoon fresh thyme, fresh
- 1 teaspoon rosemary
- 1 large gala apple, sliced thin
- 1/2 red onion, sliced thin
- 1 teaspoon cumin
- 2 teaspoon sage
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1 tablespoon black pepper
- 1 tablespoon BBQ spice rub
- 1 teaspoon soy sauce
- 1 teaspoon Worchester sauce
- 1 teaspoon Dijon mustard
- 3/4 cup chicken stock
Instructions:
- Rub the BBQ mix, cumin and herbs, 1/2 teaspoon of salt and pepper each, and 1 teaspoon sage onto the pork and brown in a pan with the butter and olive oil until golden and crispy for 2-3 minutes on each side, until the juices no longer run pink.
- Remove the pork chops from the skillet, set aside. Deglaze the pan with the soy sauce and Worchester sauce. Add the onions and apples to the pan and cook for about 2 minutes, add the rest of the sage.
- Whisk the mustard, chicken stock, and the rest of the salt and pepper, set aside.
- Add the mustard mix to the skillet and cook for 1 minute, then nest the pork chops in. Cook for 5-7 minutes. Pork should have an internal temperature of 145F/63C when done, serve hot with roasted potatoes and veggies.
Calories
333Fat (grams)
16.36Carbs (grams)
13.57Protein (grams)
32.38