YumVerseEats
American Comfort
Apple Dijon Pork Chops
Apple Dijon pork chops with seared chops in a creamy apple and Dijon mustard pan sauce.
RECIPE AT A GLANCE
15
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Apples and Dijon balance the savory chops with sweet and tang. A quick pan sauce ties everything together in one skillet.
Ingredients
Protein
• 4 boneless pork chops, about 1½ lb
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
Sauce
• 2 tablespoons olive oil
• 1 cup low-sodium chicken broth
• 2 tablespoons Dijon mustard
• ¼ cup heavy cream
Vegetables
• 2 apples, sliced
• 1 small onion, sliced
Topping
• 2 tablespoons chopped fresh parsley
How to Make It
1
Pat the pork chops dry and season with salt and pepper.
2
Heat olive oil in a skillet over medium-high and sear the chops 4 to 5 minutes per side until they reach 145°F, then transfer to a plate.
3
Add the apples and onion to the skillet and cook 4 minutes until softened.
4
Stir in broth and Dijon and simmer 3 minutes, then stir in the cream.
5
Return the chops and any juices and warm through.
6
Top with parsley and serve.
How to Make It
1
Pat the pork chops dry and season with salt and pepper.
2
Heat olive oil in a skillet over medium-high and sear the chops 4 to 5 minutes per side until they reach 145°F, then transfer to a plate.
3
Add the apples and onion to the skillet and cook 4 minutes until softened.
4
Stir in broth and Dijon and simmer 3 minutes, then stir in the cream.
5
Return the chops and any juices and warm through.
6
Top with parsley and serve.
Ingredients
Protein
• 4 boneless pork chops, about 1½ lb
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
Sauce
• 2 tablespoons olive oil
• 1 cup low-sodium chicken broth
• 2 tablespoons Dijon mustard
• ¼ cup heavy cream
Vegetables
• 2 apples, sliced
• 1 small onion, sliced
Topping
• 2 tablespoons chopped fresh parsley
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat gently on the stovetop with a splash of broth.
Swaps
No Dijon? Use the same amount of spicy brown mustard.
Avo's Tip
Use a firm apple like Honeycrisp so it holds its shape in the sauce.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
What apples work best?
Firm, tart-sweet apples like Honeycrisp or Granny Smith hold up well.
Bone-in or boneless?
Either; boneless cook a little faster.
What should I serve with it?
Mashed potatoes, rice, or roasted squash.
Quick Fixes
Sauce too sharp: stir in a touch of cream or honey.
Apples too soft: add them later so they keep some bite.
Sauce too thin: simmer to reduce.
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