Pork Chops With Apples

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  Pork Chops, Bone-In
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  Vegetable oil(30g)
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  Flour, All-Purpose, White(60g)
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  1 teaspoon kosher salt* divided
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  1/2 teaspoon black pepper divided
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  Unsalted Butter(30g)
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  Apple
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  Yellow Onion
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  Mustard, Dijon(10g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Low Sodium Chicken Broth(240g)

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  Sage, Fresh(15g)

Instructions

1. 1If you’d like to brine the pork chops, do so 45 minutes to 12 hours before you plan to start cooking (see recipe notes).
2. 2Pat the pork chops very dry on both sides with paper towels (discard the brine if using).
3. 3In a wide, shallow bowl (a pie dish works well), stir together the flour, 1/2 teaspoon salt (reduce to ¼ teaspoon salt if brining), and 1/4 teaspoon pepper.
4. 4In a wide skillet with high sides, heat the oil over medium-high heat. Dredge the pork chops in the flour mixture on both sides, shaking off any excess.
5. 5Once the oil is hot and shimmering, carefully lower the dredged chops into the pan (do this away from yourself so you do not get splattered). Cook briefly on each side until browned, about 2 to 3 minutes per side (they will not be fully cooked through). If the pork chops will not all fit in your pan without touching, cook them in batches. Transfer to a plate. Check their internal temperature to so you have an idea of how much they’ve cooked (if they are already 135°F, they are done and will come to temperature as they rest; thin pork chops are FAST).
6. 6Reduce the heat to medium low. Add the butter and let melt. Add the apples, onion, remaining 1/2 teaspoon salt (reduce to teaspoon salt if you brined the chops), and remaining 1/4 teaspoon pepper. Cook, stirring often, until the onions are softened, about 5 minutes. Stir in the Dijon mustard.
7. 7Slowly the broth, stirring constantly. With a wooden spoon, scrape along the bottom of the pan to remove any brown bits. Let simmer until the sauce starts to reduces somewhat, about 3 minutes.
8. 8Stir in the sage. Return the pork to the pot, nestling them down into the apple/onion mixture. If your pork already reached temperature, serve immediately (you don’t need to further cook or rest the pork). Otherwise, continue simmering until the pork is tender and reaches 135° F on an instant read thermometer, about 2 to 5 minutes more (pork is considered safe to eat at 145° F, but its temperature will continue to rise as it rests—the length of time you need will depend upon the thickness of the chops).
9. 9Remove from the heat and let rest a few minutes. Taste and seasoning with more salt/pepper to taste. Sprinkle with a little more fresh sage. Serve pork warm, with the apples, onions, and pan juices spooned over the top.