Spring Pork Chops with Apples & Onions - Lakatwalk - a fashion and lifestyle blog.

Spring Pork Chops with Apples & Onions

Thursday, March 23, 2017

I haven't posted in a while as my one year old toddler Anabela decided to stop sleeping through nights so I am living on 2-3 hours of sleep per day for weeks now. However I did manage to prepare a quick cookbook with simple baby recipes for ages 0-2 and a DIY educational quite book I have been working for weeks now one page at the time. Both will be posted next week.

Today I am jumping right back to posting with this simple Spring one pan recipe! It makes it so much easier when you don't have to use and get dirty to much dishes. I didn't use to cook pork very often but since I explored some new, fruity recipes I add organic pork chops to our menu once per month for sure.

I prepared this dish for dinner tonight. It was quick and super easy, using foods and spices most of us always have at home. Total prep and cook time was 20 minutes at the most. My side dish today was mashed potatoes which I peeled and set to cook first. When potatoes were cooked I just added a tad of butter, milk and added some salt, pepper and fresh cilantro.


-2 tbsp olive oil
- 4-6 boneless pork chops
- 3/4 cup of low sodium chicken stock (I added beef stock but you can also use vegeta in hot water)
- 2 medium apples (thinly cut)
- 1 small red onion (thinly cut)
- 1 tsp Dijon mustard
- 1 tbsp fresh or dry sage
- 1.5 tsp of rosemary chopped (or a couple of branches of fresh)
- 0.5 tsp of freshly thyme
- salt and pepper to taste


1. If you decide to do mash potatoes as a side dish, start with cooking potatoes. Thinly slice red onion and apples.

2. Season pork chops on both side with salt and pepper. Warm 1 tbsp of olive oil in a skillet or a pan over medium heat.

3. Add pork chops and sear them 3-4 minutes each side depending on thickness. Set pork chops aside on a warm plate.

4. Wish together chicken stock and mustard. Set it aside.

5. Add 1 more tbsp of olive oil to the pan and add apples and onion, cook until soft for about 5 minutes, steering gently over medium high heat. Season with all the spices: salt, pepper, sage, rosemary and thyme. Poor in mixture of stock and mustard.

6. Add pork chops back in the pan. Cook for about 3 more minutes until there is half less liquid then you started with. Serve with mash potatoes.

Bon appetite ladies! :)

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