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Season both sides of pork chops liberally with salt and pepper.
Add half of the olive oil to a large pan or skillet over medium-high heat. Once hot, add pork chops to pan and brown 3-5 minutes per side. Remove to a plate and set aside.
Add remaining oil to pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Add sage, rosemary, and thyme, and season with salt and pepper.
Whisk together mustard and chicken stock and pour into pan, using a wooden spoon to gently scrape up any browned bits.
Return pork chops to pan and cook until pork chops are cooked through and liquid has reduced, about 3 minutes more. Enjoy!