Fresh herbs and apples make this an appealing dinner for children and adults alike.
Recipe and photograph by Kimme Hargrove
4 thick cut, boneless pork chops
Salt and pepper, to taste
2 tablespoons olive oil, divided
1 cup chicken broth
1 teaspoon Dijon mustard
1 tablespoon fresh rosemary, chopped (or half that amount dried rosemary)
1 teaspoon fresh thyme, chopped (or half that amount dried thyme)
4 small apples (1 per chop), sliced
½ red onion, thinly sliced
Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Season pork chops with salt and pepper on both sides. Sear pork chops about 4 minutes per side until browned. Move pork chops to a plate and set aside (they will continue to cook in sauce later). Add remaining 1 tablespoon of oil to the same skillet. Add apples and onions, and cook 4 minutes; stirring occasionally. Add rosemary and thyme, and stir in salt and pepper, to taste.
In a small bowl, whisk chicken broth and Dijon mustard, then pour into skillet, stirring to combine. Place pork chops back into skillet, nestling between apples and onions. Cook until liquid has reduced by half, about 2-3 minutes. Serve pork chops with apple and onion mixture spooned on top.