Ingredients
- 4 bone-in pork chops about 1 inch thick
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 medium onion sliced
- 2 medium apples cored and sliced
- 1 teaspoon fresh thyme chopped
- ½ teaspoon fresh rosemary chopped
- ½ cup chicken broth
- 1 tablespoon Dijon mustard
Instructions
- Season pork chops with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook until browned on both sides, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add onions and cook until softened. Add apples, thyme, and rosemary, cooking until apples are just tender.
- Stir in chicken broth and Dijon mustard, scraping up any browned bits from the pan. Return the pork chops to the skillet.
- Cover and simmer over medium-low heat for about 10 minutes, or until pork chops are cooked through and reach an internal temperature of 145°F.
