Description
This comforting skillet recipe pairs tender frenched bone-in pork rib chops with sweet Gala apples and caramelized onions, all enveloped in a fragrant rosemary-thyme sauce with a touch of cinnamon. Cooked in a single pan, the pork chops are seared to perfection, then simmered alongside apples and onions in a buttery, mustard-infused sauce for an easy yet elegant meal.
Ingredients
Scale
Pork Chops
- 4 frenched bone-in pork rib chops (about 2 pounds)
- 1 ¼ teaspoons salt (divided)
- 1 teaspoon black pepper (divided)
- 1 tablespoon avocado oil
Apples and Onions
- 1 small sweet onion (thinly sliced)
- 2 medium Gala apples (thinly sliced)
- 2 tablespoons salted butter
- 3 garlic cloves (finely minced)
Sauce
- 1 tablespoon all-purpose flour
- ¾ teaspoon Dijon mustard
- 1 cup chicken broth (divided)
- ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon finely chopped fresh thyme (plus more for serving)
- Pinch of cinnamon
Instructions
- Prepare Pork Chops: Sprinkle the pork chops all over with ¾ teaspoon salt and ½ teaspoon black pepper to season both sides evenly.
- Sear Pork Chops: Heat the avocado oil in a large skillet over medium-high heat. Add the pork chops and sear for 2 minutes to develop a nice crust. Reduce heat to medium and continue cooking for 5-6 minutes on one side, then flip and cook for another 4-5 minutes, or until the internal temperature reaches 145ºF. Remove chops from skillet and transfer to a clean plate.
- Cook Apples and Onions: In the same skillet, add the thinly sliced onion and apples. Cook over medium heat for 5-7 minutes, stirring occasionally, until the apples start to soften and the onions become translucent. Transfer the mixture to the plate with the pork chops.
- Make the Sauce: Return the skillet to the heat and melt the butter. Add the minced garlic and cook for 30 seconds until fragrant. Whisk in the flour and Dijon mustard to form a thick paste. Gradually pour in ½ cup chicken broth while whisking continuously until smooth.
- Flavor the Sauce: Stir in the rosemary, thyme, cinnamon, remaining ½ teaspoon salt, and ½ teaspoon black pepper. Simmer the sauce for 2 minutes, whisking constantly, until it thickens slightly.
- Finish Sauce and Rewarm Apples: Add the remaining ½ cup chicken broth and simmer for another 2 minutes. Return the cooked apples and onions to the skillet, stirring to coat them evenly in the sauce.
- Simmer Pork Chops with Sauce: Nestle the pork chops back into the skillet among the apples and onions. Reduce heat to medium-low and simmer uncovered for 10 minutes, allowing the sauce to reduce by half and the pork chops to heat through.
- Serve: Plate the pork chops with the apples and onions, and garnish with additional fresh thyme if desired. Serve immediately for best flavor and texture.
Notes
- Use a meat thermometer to ensure pork is cooked to a safe 145°F for juiciness and tenderness.
- Frenched pork chops are recommended for presentation, but regular bone-in chops work as well.
- Gala apples add sweetness and hold their shape, but Fuji or Honeycrisp are good substitutes.
- If you prefer a thicker sauce, continue simmering the sauce a bit longer before adding apples and onions.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
