This recipe only uses one pan, making it a nice go-to meal for any day of the week.
4 pork chops (bone in or boneless both work, cooking times will probably be shorter with a boneless chop)
4 tablespoons olive oil
1/4 teaspoon ground sage + more for sprinkling
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1 small yellow onion, chopped
2 apples, thinly sliced (see photo for a great way to easily slice apples)
3/4 cup chicken stock
2 tablespoons apple cider vinegar
Chop the onions and slice the apples and set aside.
Heat a large, deep 12-inch skillet on the stove over medium-high heat (on a dial of 1-10, this would be around 8).
While the pan is heating up, sprinkle the pork chops evenly on both sides with ground sage, kosher salt and pepper. Add 2 tablespoons of the olive oil to the pan. Using tongs, carefully place each pork chop into the pan, pushing each chop around the pan a bit to spread the oil around.
Cook the pork chops in the pan about 5 minutes per side, until they are browned, with nice dark brown spots on the chops. Using the tongs, remove the pork chops from the pan and put on a plate and set aside.
Keep the skillet on the burner and reduce the heat to medium (5 on a scale of 1-10). Add the last 2 tablespoons of olive oil to the pan. Add the onions and apples. Saute the onions and apples for about 5 minutes, stirring regularly. Apples should start to brown on some sides.
Add the chicken stock, apple cider vinegar, 1/4 teaspoon sage, 1/4 teaspoon thyme and 1/2 teaspoon parsley to the skillet. Stir everything together and reduce the heat to medium-low (3 on a scale of 1-10).
Using the tongs, put the pork chops back in the skillet, also pouring in the juices that have accumulated on the plate. Cover the skillet and simmer on medium-low (or low if things are bubbling a lot) for 5-10 minutes. The internal temperature of the pork chops should be 145º F – using an instant read thermometer, measure the temperature of the middle of the thickest part of one of the pork chops.