Skillet Pork Chop Dinner
Skillet Pork Chop Dinner is an easy and quick weeknight meal made in one skillet with apples, veggies, thyme and a light gravy. Simple, yummy comfort food.
Servings (change as needed): 4
- 6 bone-in rib pork chops, 1/2-3/4 inch thick (about 2-2 1/2 pounds)
- BRINE (OPTIONAL): 4 cups water, 4 tablespoons salt, 1 tablespoon sugar, 1 garlic clove, 1 tablespoon fresh rosemary or thyme (or 1 tsp. dried)
- salt and pepper to taste
- 4 teaspoon vegetable oil, divided (plus a bit more if needed)
- 1 apple, sliced
- 1 bunch asparagus, trimmed of woody ends, cut into 2-3 inch pieces
- 1 red pepper, cored, seeded, cut into pieces
- 1 small onion, roughly chopped
- 1 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoon apple cider
- 1 tablespoon maple syrup (or sugar)
- 1 teaspoon dried thyme or rosemary
BRINE PORK CHOPS (OPTIONAL): Place brine ingredients in a large zipper locked bag. Massage for a few seconds to dissolve salt and sugar. Add pork chops. Seal and let brine for 1-3 hours. Remove pork chops, rinse and pat dry with paper towels.
PREPARE SAUCE MIXTURE: Mix together all sauce ingredients in a measuring cup or small bowl. Set aside.
SAUTE PORK CHOPS: Season chops with salt and pepper (use less if chops were brined). Heat 1/2 tablespoon oil in large (12") cast iron or other skillet to medium high. Saute half the pork chops for 2-3 minutes per side (or a bit more if chops are thicker). Repeat with remaining pork chops. (If too smokey, reduce heat to medium). Remove chops to a plate and cover with foil to keep warm.
SAUTE VEGETABLES/APPLES AND MAKE SAUCE: Add a teaspoon or two more oil if needed. Add onions, peppers, apples and asparagus to pan and stir. Saute for 3-4 minutes until onions are translucent and vegetables/apples are tender (they don't have to be soft). Add gravy mixture and stir for a minute. Sauce will thicken. Taste and adjust seasonings as needed. Add pork chops to warm through. If pork chops are thicker and not quite done (some pink is fine), cover and finish cooking for a few minutes. Spoon sauce and vegetables on top. Serve immediately with rice, noodles or potatoes if desired.
Nutrition Values do not include optional brining which would increase sodium/salt value.
Calories: 441kcal | Carbohydrates: 17g | Protein: 42g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 135mg | Sodium: 434mg | Potassium: 904mg | Fiber: 2g | Sugar: 11g | Vitamin A: 986IU | Vitamin C: 49mg | Calcium: 62mg | Iron: 2mg