Recipe
Author
Hy-Vee Test Kitchen
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Description
Learn to master pork chops in the skillet with this one-pan recipe.
For more recipes like this, watch Let's Meat & Sea on HSTV.com.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 2 thick cut bone-in Iowa pork chops | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| ¾ c. Hy-Vee apple juice | ||
| 2 apples, cored and thinly sliced | ||
| 1 tsp. Hy-Vee thyme |
Directions
- Season pork chops with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Cook pork chops 10 to 12 minutes, turning once halfway through cooking, or until internal temperature of pork reaches 145. Transfer pork chops to a plate, cover and keep warm.
- Slowly add apple juice to skillet, scraping up any browned bits from bottom of skillet. Add apple slices and thyme. Bring to a boil; reduce heat and simmer, covered, about 3 minutes or until apples are tender.
- Using a slotted spoon, transfer apples to a small bowl; cover and keep warm. Bring broth mixture in skillet to boiling. Boil 3 to 5 minutes or until liquid is reduced by half. Return chops and apples to skillet; heat through.
Recipe Source:
Meat & Sea on HSTV.com