Pork Chops w/Apples and Onion (one pan)

16 oz Pork Chops (pork loin), roasted
2 serving Bertolli EVOO (1 tbsp)
6 oz Kirkland Chicken Stock
1 tsp Grey Poupon Dijon Mustard
1 serving Sage, Fresh 1 Tbsp or 2g (by FAIRFAUX08)
1.5 tbsp Rosemary
0.5 tsp Thyme, fresh
0.5 tsp Kosher Salt (by 65PLUS1)
0.25 tsp Pepper, black
2 medium (2-3/4" dia) (approx 3 Apples, fresh with skin
1 small Onions, raw

If you don't have fresh herbs, use 1/3 of the measurement with the dry version.

1. Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.

2. Remove pork chops to a plate.

3. In a small mixing bowl, whisk together chicken stock and mustard, set aside.

4. Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.

5. Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).

6. Slide pork chops back into the pan, nestling them down in between the apples.

7.Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ZOIEY24.