These one-skillet pork chops are savory-sweet with tender apples, onions, and herbs. Mashed sweet potatoes and air-fried asparagus make easy sides for a family dinner.
A QUICK NOTE
Use apple cider, not apple cider vinegar. After searing the chops, scrape up the browned bits when you add the cider; they add flavor to the pan sauce.
INGREDIENTS
4 bone-in pork chops, about ½ inch thick and 4 ounces each
2 teaspoons chopped fresh sage
Salt and ground black pepper, to taste
2 tablespoons extra-virgin olive oil, divided
2 apples, thinly sliced
1 large yellow onion, thinly sliced
1 teaspoon chopped fresh rosemary
½ teaspoon chopped fresh thyme
¾ cup apple cider (not vinegar)
Optional sides: mashed sweet potatoes and air-fried asparagus
DIRECTIONS
1. Rub the pork chops on all sides with the sage, salt, and black pepper.
2. Heat a large cast-iron skillet over high heat. Add 1 tablespoon olive oil and sear the pork chops for about 4 minutes per side. Transfer to a plate.
3. Add the remaining tablespoon of olive oil to the skillet. Stir in the apples and onion; season with rosemary, thyme, salt, and pepper. Cook over medium-high heat for 4–5 minutes, until tender and lightly browned.
4. Pour in the apple cider and scrape the bottom of the skillet to release the browned bits.
5. Return the pork chops to the skillet. Cover and cook, turning once, for about 5 minutes, or until cooked through. Remove from the heat and let rest for 5 minutes.
6. Serve with the apples, onions, and cider sauce. Mashed yellow sweet potatoes and air-fried asparagus pair well on the side.
