Pork Chops with Mustardy Apples and Onions

Served with a simple green salad dressed in a light vinaigrette, this one-pan dinner hits the spot on cool, blustery, fall evenings.



For 4 Serving(s)


  • 2 onions
  • 2 apples
  • olive oil
  • 4 pork chops
  • 2 1/2 T mustard
  • 2 1/2 T apple cider vinegar
  • 1/3 c apple cider
  • salt
  • pepper

Pork Chops with Mustardy Apples and Onions Directions

  1. In a large skillet over medium-low heat, sauté the onions and apples in olive oil for about 5 minutes. Push the apples and onions aside. Raise the heat to medium, and in the same pan, brown the pork chops, about 4 minutes per side. Transfer the pork chops to a plate.
  2. Add mustard, vinegar, and cider to the pan, scraping the bits from the bottom of the pan, and reducing the liquid for about 1 minute. Return the pork chops to the skillet. Stir the onions and apples to incorporate, and cover. Cook another 3 minutes, until cooked through.

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