Well… here I am, finally! As you may or may not have noticed, I have been rather “MIA” (missing-in-action) for the past few weeks. That certainly doesn’t mean I haven’t been cooking, but being given the time to play catch-up on so many projects, errands, and other “need-to-dos” over the past few weeks has left me with little desire to sit down in front of a computer and write.
(Un)luckily, my mind has found a funny little way of resolving that problem by deciding to keep me up at all hours of the night – giving me more than enough time to write this post… at 5:00 am. *insert UGH emoji* How (un)kind of my mind to create this time for me. Maybe by next week I’ll have written a full book…
But enough about me. On to the more important things in life…. food! This recipe features some of the wonderful local meats I’ve previously written about, as well as delicious Macintosh apples from Schafer’s Fruit Farm (New Kensington, PA) and fresh rosemary from our wonderful CSA, Uncle Henry’s Garden (Indiana, PA).
3-5 pork chops, or whatever fits in your pan
3/4 c. chicken stock
1 t. Dijon mustard
1 t. dried sage
1/2 t. dried thyme
1 1/2 t. fresh rosemary, chopped
1/2 t. salt
1/4 t. black pepper
2 medium apples, thinly sliced
1 small yellow onion, thinly sliced
1. Heat 1 T. of olive oil in a large skillet on medium-high heat. Salt and pepper both sides of the pork chops before adding to the pan. Sear the pork chops for at least 5-7 minutes per side, or until they are mostly done.
2. While the pork chops are cooking, prep your other ingredients. Mix together the chicken stock and mustard and set aside. Slice the apples and onions. In a small dish, mix together the sage, thyme, rosemary, salt, and pepper, set aside.
3. Remove the pork chops from the pan and keep warm. Add another 1 T. of olive oil to the pan, along with the apples and onions. Cook for 2-3 minutes, then add the seasoning mix. Stir to combine.
4. Pour in the stock mustard mixture and heat until liquid is hot, but not boiling.
5. Add the pork chops back into the pan, cover with apple mixture and juices. Cook for another 4-5 minutes, or until pork chops are thoroughly heated and fully cooked*. The liquid should reduce by about half. (*Pork should be cooked to at least 145 degrees F – 160 degrees for larger, thicker cuts.) Plate & enjoy!