Easy Skillet Pork Chops with Apples and Vegetables
These easy pan fried pork chops with apples are the perfect easy meal after a long day. They cook up in 15 minutes and just in one pan.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 1 person
Cast iron skillet
- 1 tablespoon extra virgin olive oil
- 1 4-6 oz pork chop
- 1 teaspoon dried sage
- 1 teaspoon dried thyme or a small handful of fresh
- 5 oz brussels sprouts shredded
- 1 carrot shaved
- 1/2 crisp apple sliced thinly
- 1/2 cup chicken stock
- 1 teaspoon dijon mustard
- salt & pepper to taste
Heat up cast iron skillet over medium heat. Sprinkle kosher salt and pepper on both sides of the pork chop. Once skillet is hot, add 1 tablespoon cooking oil/spray, then place pork in pan. Cook for 3-5 minutes.
Turn pork chop once browned.
Thinly slice 5 oz brussels sprouts, 1 carrot, and 1/2 apple. Add 1 tsp each dried thyme & oregano, vegetables and apples to pork. Sautee for about 2 minutes. Use a thermometer to measure temperature. Leave pork in pan if it has not reached 145 degrees.
Mix together 1/2 c chicken stock and 1 tsp dijon mustard in a small bowl, pour over pork and vegetables. Stir and cook until sauce thickens up, about 3-5 minutes. Check pork temperature again (it will be done when it reaches 145 degrees)
Remove pork from pan, and let rest for at least a minute or two before slicing. (pork may not maintain browned crust when you prepare it with this lazy method, if you'd like them to be browned still, check out recipe notes)
Divide pork and topping, spoon sauce over pork. Serve as is, or with crusty bread. Refrigerate leftovers for lunch or dinner the next day.
- To maintain browning on pork, remove pork before adding liquids. Then add veggies & apples and sauce to cooked pork to serve. You can also let the sauce simmer for an extra few minutes if you'd like it to thicken up even more.
- To save time, buy pre-chopped vegetables or chop vegetables while pork is cooking.
- The apples are a must-have, but the other vegetables can be subbed with whichever veggies you have on hand.
- Use a thermometer to measure temperature. Pork should be 145 degrees.
- You can also measure doneness by checking internal temperature, it should be 145 degrees OR slicing the thickest part of the chop, if center is barely pink it's at least medium rare, which is safe to eat. Here's a photo for reference.
- If sauce isn't thick enough, remove pork when done and cook veggies & sauce until it's reached desired thickness.