Hosting parties and get-togethers with comforting and hearty recipes is just what you need as the days get chillier. Even though it is still pretty warm here in Florida, I’ve been daydreaming about slow braises, mountains of roasted vegetables, warm spices and long, cozy dinners with friends. Fresh vegetables are nice, but have you tried butter? The recipe I’m sharing today is simple enough for a crowd and really capitalizes on the comforting flavors of fall. I’ve simplified it enough to where you can focus on the important stuff, like celebrating the crispness in the air, the brilliant fall light, and the snuggliness of your favorite sweater. So light some candles, fill your house with heavenly smells, and settle in around the table with good company – it’ll be time to hibernate soon enough.

This recipe for Pork Chops with Apples and Onions is completed in one pan, and done in 30 minutes. What I love about a recipe like this is that you’re working smarter, not harder, which is ideal when you have a crowd of people in your home. Not only that, you only have to wash ONE pan… a huge bonus in my opinion. I don’t know about you, but washing dishes isn’t my favorite thing in the world.

When cooking recipes with minimal ingredients like this one, I love to use the freshest ingredients possible. Fresh herbs are key and really bring out the flavors in the recipe. You can used dried, just make sure you use about 1/3 of the amount, otherwise you’ll have way too much.

Ingredients:

• 2 Tbsp olive oil divided
• 2 Tbsp butter
• 3-4 oz bone-in pork chops
• Kosher salt and black pepper to taste
• 3/4 cup chicken stock
• 1 tsp whole-grain Dijon mustard
• 1 Tbsp fresh sage chopped
• 1/2 tsp fresh thyme chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 medium apples thinly sliced
• 1 small red onion thinly sliced

Directions:

1. Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil and 1 Tbsp of butter to large heavy bottomed pan (or skillet), and heat over medium/high heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.
2. Remove pork chops to a plate.
3. In a small mixing bowl, whisk together chicken stock and mustard, set aside.
4. Add remaining 1 Tbsp oil and 1 Tbsp butter  to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage,  and thyme. Stir to combine.
5. Pour in stock mixture.
6. Slide pork chops back into the pan, nestling them down in between the apples.
7. Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.