These pork chops have everything you love about a comforting Fall dish… mouthwatering, well balanced flavors, is healthy yet hearty, and is made in just ONE pan in 30 minutes!

There’s something so satisfying about cooking a meal in ONE pan.  You feel accomplished, like you’re working smarter, not harder… and there’s the huge bonus… you only have to wash one pan!  I don’t know about you, but I loathe doing dishes.  Some meals can seriously fill up your sink (and then some), so these one pan meals are a nice change of pace.

I used essential oils in my recipe instead of fresh herbs ( 2 drops of each). Mostly due to the fact that I didn’t want to rush to the store and go find them at 6:00pm haha. But I know not everyone keeps a steady supply of essential oils in their house, so you can swap them out for dried (just use about 1/3 of the amount) or fresh like the recipe calls for if that’s what you have on hand.  

You can always make this meal using bone-in, skin-on chicken thighs if you’d prefer, no problem.  I just had boneless pork chops in my fridge. I just really like the flavor of pork and apples… they’re a match made in Fall heaven! Choosing  to use bone-in pork chops have better flavor and don’t get dried out as easily… but I know not everyone likes cooking with bone-in meat, so you can also use boneless pork chops if you’d prefer.

The next time you’re looking for a great weeknight meal that’s ready in a flash… give these pork chops with apples and onions a try!

2 Tbsp olive oil divided

3-4 oz bone-in pork chopswhatever with comfortably fit in your pan

Kosher salt and black pepper to taste

3/4 cup low sodium chicken stock

1 tsp Dijon mustard or whole-grain Dijon

1 Tbsp fresh sage chopped

1 1/2 tsp fresh rosemarychopped

1/2 tsp fresh thymechopped

1/2 tsp kosher salt

1/4 tsp black pepper

2 medium apples thinly sliced (I used Gala)

1 small red onion thinly sliced

2 tbsp crushed walnuts

2 cups of mixed greens

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.

Remove pork chops to a plate.

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

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.

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).

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

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

Place over a bed of mixed greens.