Apple–Sweet Onion Pork Chops with Smashed Gold Potatoes & Quick Mustard Greens (Stovetop Bistro)

A weeknight bistro move: juicy pork loin chops (on a great sale) with a quick pan sauce built from browned apples, sweet onion, and a splash of apple-cider-style tang. Serve it with buttery smashed gold potatoes and a fast sauté of mustard greens for a peppery bite that screams early-spring in Washington.

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Ingredients

Kroger® Fresh Natural Pork Loin Boneless 1 lb (2 chops) $2.99/lb (sale)
Kroger® Gold Potatoes 1 lb, scrubbed $4.99/5 lb
Jumbo Sweet Onions 1/2 lb (about 1/2 large onion), thinly sliced $2.49/lb
Large Gala Apple - Each 1 large apple, cored and thinly sliced $2.49/lb
Curly Mustard Greens 1 bunch, stems trimmed, leaves torn $2.49 each
Garlic (bulb) 2 cloves, minced $1.50 each
Pompeii® Lemon Juice 1–2 tsp (optional, to brighten sauce) $2.50
Pantry: olive oil or butter 2–3 tbsp total
Pantry: Dijon or whole-grain mustard (optional) 1 tsp
Pantry: salt, black pepper to taste
Pantry: water or chicken broth 1/3 cup (for sauce)
Chateau Ste. Michelle Dry Riesling Washington White Wine 750 ml 1 bottle (750 ml) $8.99

Instructions

Prep: Pat dry 1 lb pork chops and season both sides with 1 tsp salt and 1/2 tsp black pepper. Scrub 1 lb gold potatoes; cut into 1 1/2-inch chunks. Thinly slice 1/2 lb sweet onion. Core and thinly slice 1 large Gala apple. Mince 2 garlic cloves. Trim 1 bunch mustard greens; tear leaves into bite-size pieces.
Cook potatoes (stove): Put 1 lb cut gold potatoes in a saucepan, cover with cold water by 1 inch, and add 1/2 tsp salt. Bring to a boil, then simmer 12–15 minutes until very tender. Drain and return to pot. Smash with 1 tbsp butter or olive oil and 2–3 tbsp water (or more) until creamy-smashed. Cover to keep warm.
Sear pork (stove): Heat 1 tbsp oil in a large skillet over medium-high. Add the 1 lb seasoned pork chops and sear 3–4 minutes per side (until browned and 140–145°F, depending on thickness). Transfer to a plate to rest.
Apple-onion pan sauce (stove): In the same skillet, reduce heat to medium. Add 1 tbsp butter (or oil) plus the sliced 1/2 lb onion. Cook 4–6 minutes, scraping up browned bits, until softened and lightly golden. Add the sliced 1 apple and cook 3–4 minutes until just tender. Stir in the 2 minced garlic cloves for 30 seconds.
Finish sauce: Add 1/3 cup water (or chicken broth) and simmer 2–3 minutes until slightly syrupy. Stir in 1 tsp mustard (optional) and 1–2 tsp lemon juice (optional). Taste and adjust with salt and pepper.
Sauté greens (stove): Push sauce to one side of the skillet (or use a second pan). Add the torn mustard greens with 2 tbsp water and a pinch of salt. Cover 2 minutes to wilt, then toss and cook 1–2 minutes more until tender but still bright.
Serve: Spoon smashed potatoes onto plates, add pork chops, and top with apple-onion pan sauce. Pile mustard greens on the side.

Cook time: 45 minutes

Estimated cost: $10–14

Health notes: Estimated per serving (1/2 recipe): ~780–900 kcal. Nutrition notes: High protein; add extra mustard greens for more fiber and vitamin K. Keep sodium in check by seasoning gradually; the sauce concentrates as it reduces.

Drink pairing: Wine pairing: You want bright acidity for the apple-onion pan sauce and enough body to stand up to pork. - Dry Riesling (WA Riesling is a classic): off-dry to dry, crisp apple/pear notes echo the dish. - Chenin Blanc (dry): quince/waxiness + acidity plays beautifully with apples. - Pinot Noir (light-bodied): if you prefer red, go for bright cherry + earth, minimal oak.

Wine picks:

Chateau Ste. Michelle Dry Riesling Washington White Wine 750 ml $8.99 1 bottle (750 ml)
Dr. Loosen Dry Riesling Germany White Wine 750 ml $12.99 1 bottle (750 ml)

Why it works: For apple–sweet onion pork chops with smashed gold potatoes and mustard greens, you want a crisp, high-acid white that can cut the pork’s richness, lift the sweet-savory pan sauce, and stay fresh alongside the peppery bite of mustard greens. Dry Riesling is a textbook match: it echoes the dish’s apple notes, handles sweetness without clashing, and its acidity keeps everything snappy. For 2 people, one 750 ml bottle is the right size (you’ll have enough for cooking + dinner, or just generous pours with the meal). Since this is a casual “stovetop bistro” weeknight dish, the best value pick is the excellent sale bottle; the German bottle is a slightly more premium alternative with extra precision and minerality.

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