|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pork and apples make an excellent match, and this nicely seasoned pork chop skillet is a tasty confirmation. Bone-in or boneless pork chops are browned and then simmered to perfection with onion slices, seasonings, and apple wedges.
Serve this delightful pork chop dish with hot cooked rice or potatoes for a great-tasting family dinner.
- 4 to 6 pork chops (loin or rib, boneless or bone-in, about 3/4-inch thickness)
- 1 to 2 tablespoons extra virgin olive oil
- 1 large onion (sliced)
- 3/4 cup chicken stock (low sodium or unsalted)
- 1 teaspoon dry mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground allspice
- 1/8 teaspoon pepper
- 1 large apple (cored and cut into thin wedges)
- Garnish: 2 tablespoons fresh chopped parsley
Add enough oil to a skillet to coat the bottom of the pan. Place the skillet over medium heat.
When the oil is hot, add the pork chops. Cook for about 6 to 8 minutes, or until browned on both sides. Place the onion slices on the chops.
In a bowl, combine the chicken broth, dry mustard, salt, allspice, and pepper. Pour over the pork and onion. Bring the chops to a boil. Reduce heat to low, cover, and simmer for about 20 minutes.
Arrange the apple wedges over the pork chops, cover, and cook for about 3 to 4 minutes longer, or just until apple is tender. If desired sprinkle with parsley just before serving.
- Pork Chops With Pears: Stand a firm Bosc pear up and slice vertically around the core. Discard the core and dice the pear pieces. Use two pears, if desired. Replace the apples with the diced pear.
- Add a sliced fennel bulb to the pork along with the onions.