Development recipe. Not yet kitchen-tested; timing, yield and storage guidance are provisional. Images are illustrative.

Pork Chops with Apples & Thyme

Bone-in pork chops with apples, onion and a simple pan sauce.

Prep15 min
Cook25–35 min
Rest3 min
Total43–53 min
Serves4

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Seared bone-in pork chops with apple wedges, onions and thyme on an oval platter.

Illustrative serving suggestion.

Ingredients

4 bone-in pork chops, about ¾–1 inch thick and 7–8 oz / 200–225 g each
¾ teaspoon fine salt
½ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon salted butter
2 crisp apples, cored and cut into ½-inch wedges
1 small yellow onion, thinly sliced
½ cup / 120 ml low-sodium chicken broth
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves

Method

Pat the chops dry and season both sides with salt and pepper.
Heat the oil in the skillet over medium-high heat. Cook chops in two batches if needed, approximately 3–5 minutes per side, reducing the heat if they brown too fast. Use the thermometer rather than the clock: each chop must reach 145°F / 63°C in the thickest part away from bone.
Transfer cooked chops to a clean platter and rest for at least 3 minutes before serving. Do not put them on the plate that held raw pork.
Reduce the heat to medium. Add butter, apples and onion to the same skillet. Cook for 7–9 minutes, stirring, until the onion softens and apples are tender but keep their shape.
Stir in broth, mustard and thyme. Bring to a simmer, scraping the browned bits from the pan, and cook for 2–3 minutes. Spoon the apples and hot sauce over the rested chops.

Equipment

12-inch heavy skillet
Food thermometer

Storage

Refrigerate promptly; use within 3–4 days and reheat to 165°F / 74°C.

Variations

Use an additional tablespoon olive oil in place of butter if appropriate.
Serve with separately prepared potatoes or greens; these are not included in the recipe yield or timing.

Allergens

Milk; mustard is present. Check the broth label for additional allergens.

Explore the product concept

Optional. These Simply Pasture product concepts are not required to make this recipe and are not available for purchase.

Kitchen safety

Keep perishable food at 40°F / 4°C or below. Refrigerate within 2 hours, or within 1 hour above 90°F / 32°C. Divide hot leftovers into shallow containers. Follow any earlier package or ingredient limit. Keep raw meat and its juices away from ready-to-eat foods, use pasteurized dairy, and use the internal temperature specified in the method rather than color or timing alone.