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Categories:
extra-virgin olive oil butter kosher salt garlic parsley oregano ground black pepper pork chops all-purpose sweet apples yellow onion garlic chicken stock honey thyme
Viewed: 7 - Published at: 4 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons butter
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1/2 tablespoon ground black pepper
- 4 (4 ounce) boneless pork chops
- 2/3 cup all-purpose flour
- 2 small sweet apples, sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, chopped
- 1 (14.5 ounce) can chicken stock
- 1/2 cup honey mustard (such as Heinz(R))
- 1 tablespoon fresh thyme leaves
Method
- Combine olive oil and butter in a pan large and deep enough to hold all 4 pork chops plus a few inches of cooking liquid, like a frying pan or roasting dish. Heat over medium-high heat.
- Season pork chops with salt, garlic powder, parsley, oregano, and pepper. Place flour in a shallow bowl and lightly dredge pork chops in the flour, shaking off excess.
- Place coated pork chops in the hot pan without crowding; work in batches if necessary. Cook until browned, 5 to 7 minutes. Flip and add apples, onion, and garlic. Cook until onions start to become opaque, about 5 minutes more. Add chicken stock, honey, and thyme. Cover pan and allow to braise until chops are no longer pink in the center, 10 to 15 minutes more.
