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Weeknight Skillet Pork Chops with Apples and Dijon
Main course

Weeknight Skillet Pork Chops with Apples and Dijon

Credit: myDinnerPlan

Juicy bone-in pork chops seared in one skillet, then finished with soft apple slices and a quick Dijon-maple pan sauce. A cozy weeknight main that uses pantry staples and is ready in about 35 minutes.

35 mins 4 servings
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Ingredients

  • 4 Pork Chops
  • 2 cloves of Garlic
  • 1 Yellow Onion
  • 1 tablespoon Butter
  • 1 teaspoon Apple Cider Vinegar
  • ½ cup Chicken Broth/Stock
  • 1 tablespoon Mustard (Dijon)
  • ½ teaspoon Black Pepper
  • 1 teaspoon Paprika (Smoked)
  • 2 teaspoons Thyme (Fresh)
  • 2 tablespoons Olive Oil
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Salt
  • 2 Apples

Directions

  1. Pat the pork chops dry. Season both sides with the salt, pepper, and smoked paprika.
  2. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the chops and sear without moving for 3–4 minutes, until deeply browned. Flip and cook 3–4 minutes more, until nearly cooked through (about 140°F in the center). Transfer to a plate and tent loosely with foil.
  3. Reduce heat to medium. Add the remaining 1 teaspoon olive oil and the butter. Stir in the onion and cook 3–4 minutes until softened.
  4. Add the apple slices and thyme. Cook, stirring occasionally, until the apples begin to soften and pick up color, about 4–5 minutes. Stir in the garlic and cook 30 seconds until fragrant.
  5. Pour in the chicken broth and scrape up any browned bits. Whisk in the Dijon, maple syrup, and apple cider vinegar. Simmer 2–3 minutes until the sauce slightly thickens.
  6. Return the pork chops and any juices to the skillet. Spoon sauce and apples over the chops and simmer 1–2 minutes more, until the pork reaches 145°F. Taste the sauce and adjust salt if needed.
  7. Serve the chops topped with the apples, onions, and pan sauce.