Pork Chops With Apples

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  4 Pork Chops, Bone-In(908g)
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  2 tbsp Canola oil
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  0.3 cup Flour, All-Purpose, White
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  1 tsp 1 teaspoon kosher salt* divided
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  0.5 tsp 1/2 teaspoon black pepper divided
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  2 tbsp Unsalted Butter
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  2 Apple(322g)
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  1 Yellow Onion(110g)
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  2 tsp Mustard, Dijon

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

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  1 cup Low Sodium Chicken Broth

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

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  1 tbsp Sage, Fresh

Instructions

1. 1Pat the pork chops dry on both sides with paper towels. In a shallow bowl, combine the flour with salt and pepper, stirring to blend.
2. 2Heat the vegetable oil in a wide skillet over medium-high heat until shimmering, about 2–3 minutes. Dredge each pork chop in the flour mixture, shaking off excess, then carefully place into the hot oil. Cook 2–3 minutes per side until golden brown. Transfer to a plate (the pork will not be fully cooked through at this stage).
3. 3Reduce heat to medium-low. Add the butter to the skillet and let it melt completely. Dice the apples and onion, then add them to the pan with salt and pepper. Cook 5 minutes, stirring often, until the onion is softened and translucent. Stir in the Dijon mustard and cook 1 minute more.
4. 4Slowly pour in the chicken broth while stirring constantly. Using a wooden spoon, scrape the bottom of the pan to release any browned bits. Simmer 3 minutes until the sauce begins to reduce slightly.
5. 5Stir in the fresh sage. Return the pork chops to the skillet, nestling them into the apple and onion mixture. Continue simmering over medium-low heat until the pork reaches an internal temperature of 135°F on an instant-read thermometer, 2–5 minutes, depending on thickness. The surface should no longer appear pink at the thickest point.
6. 6Remove from heat and let rest 2–3 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
7. 7Divide the pork chops, apples, onions, and pan juices evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Reheat in a skillet over medium heat, stirring gently, until warmed through, about 4–5 minutes. Garnish with fresh sage before serving.