Pork Chops with Apples and Onions
Pork Chops with Apples and Onions
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's Robust SELECT olive oil
- 3 4-ounce bone-in pork chops
- salt and pepper to taste
- 1/2 cup chicken stock
- 1/4 cup Fustini's Michigan Apple balsamic
- 1 teaspoon Horseradish Mustard
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1/2 teaspoon fresh thyme, chopped
- salt and pepper to taste
- 2 medium apples, sliced thin
- 1 small red onion, sliced thin
Directions
- Season both sides of pork chops with salt and pepper. Heat 1 tablespoon of olive oil to a large skillet over medium-high heat. Add pork chops to the pan. Sear 3-5 minutes per side, or until pork chops are mostly done. Remove pork chops to a plate.
- In a small bowl, whisk together chicken stock, balsamic, and mustard. Set aside. Add the remaining 1 tablespoon of olive oil to the pan, then add apples and onions. Cook for 4 minutes, stirring occasionally. Season with salt and pepper, sage, rosemary and thyme. Stir to combine. Pour in the stock mixture, using a wooden spoon, to gently scrape the bottom of the pan to release any brown bits. Slide pork chops back into the pan, nestling them between the apples. Cook 2-3 minutes until the pork chops are finished cooking and the liquid has been reduced by half.
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