4-5bone-in pork chops (whatever with comfortably fit in your pan)
salt and black pepper to taste
¾cuplow sodium chicken stock if making more chops, adjust the quantity of the stock
1tbspDijon mustard or whole-grain Dijon
1 ½tspfresh rosemary chopped
1tspfresh thyme chopped
4mediumapples thinly sliced
1largered or white onion thinly sliced
Instructions
Trim the fat off of the pork chops (optional).
Season both sides of pork chops with salt and black pepper.
Add 1 tbsp olive oil to a large skillet, and heat over high heat.
Place pork chops to the pan, ensuring the chops are not over crowded to ensure even browning.
Sear 3 to 5 minutes per side, or until pork chops are mostly done. Chops will continue cookingin the sauce later.
Remove chops, set aside.
In a small mixing bowl, whisk together chicken stock and mustard, set aside.
Add remaining 1 tbsp oil to the pan, add apples and onions. stir-fry for about 5 minutes, season with salt, pepper, rosemary, and thyme. Mix well.
Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits that are full of flavour.
Slide pork chops back into the pan, nestling them down in between the apples.
Cook until pork chops are tender and liquid has reduced by half. If you need more liquid, add more stock with the added mustard and cook until the chops are deliciously tender.