Skillet Pork Chops with Apple-Onion Pan Sauce & Lemony Brussels Sprouts
Fast, savory, and deeply satisfying: seared pork chops with a glossy apple-onion skillet sauce, plus caramelized Brussels sprouts on the side. It makes smart use of peak California apples and brassicas in early March and avoids the creamy mushroom pork dishes you've had recently.
Back to full listIngredients
- Bone-in pork loin chop 2 chops $5.05
- Brussels sprouts 12-16 oz $3.99
- Organic Gala apples 2 $2.49
- Yellow onion 1 small $1.99
- Lemon 1 $0.99
- Organic thyme bunch 1 small bunch $1.99
- Olive oil 2 tbsp pantry
- Butter 1 tbsp pantry
- Dijon mustard 1 tsp pantry
- Salt to taste pantry
- Black pepper to taste pantry
Instructions
- Prep 2 bone-in pork loin chops ($5.05) by seasoning both sides with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Let them sit at room temperature while you prep the rest.
- Trim and halve 12 to 16 ounces Brussels sprouts ($3.99). Core and slice 2 Organic Gala apples ($2.49) into wedges. Thinly slice 1 small yellow onion ($1.99). Pick 1 teaspoon leaves from 1 small bunch thyme ($1.99). Cut 1 lemon ($0.99) in half.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Brussels sprouts cut side down, season with a pinch of salt, and cook 5 to 6 minutes until deeply browned. Add 2 tablespoons water, cover for 2 minutes to steam, then uncover and cook until tender. Squeeze in a little lemon juice from 1 lemon ($0.99), toss, and transfer to a plate.
- Add the remaining 1 tablespoon olive oil to the same skillet. Sear the 2 pork chops ($5.05) for 3 to 4 minutes per side over medium-high heat, then reduce heat to medium and cook another 2 to 3 minutes as needed until just cooked through. Transfer the chops to rest.
- Lower the heat to medium. Add 1 tablespoon butter, the sliced 1 small yellow onion ($1.99), the sliced 2 apples ($2.49), and 1 teaspoon thyme leaves ($1.99). Cook 5 to 6 minutes until softened and lightly caramelized.
- Stir 1 teaspoon Dijon mustard and 1 tablespoon lemon juice from the 1 lemon ($0.99) into the apple-onion mixture with a splash of water to loosen into a quick pan sauce. Season with a pinch of salt and black pepper.
- Return any pork juices to the skillet, then plate the 2 pork chops with the apple-onion sauce spooned over top and the Brussels sprouts alongside.
- Wine pairing: Pinot Noir is the most natural red match here, while Chardonnay gives a plush white option that still handles the apple and thyme.
Cook time: 30 minutes
Estimated cost: $20-24
Health notes: Approx. 540-650 calories per serving. Strong protein content with fiber and vitamin C from Brussels sprouts and apple. To lighten it further, use less oil and serve with extra sprouts instead of a starch.
Drink pairing: Pinot Noir is a classic with pork and apples, while Chardonnay works well if you prefer white and want something round enough for the caramelized vegetables.