• 2 tablespoon olive oil divided
  • 4x 200g pork chops ( 200g per person)
  • Sea salt and black pepper to taste
  • 3/4 cup chicken stock
  • ½ cup apple juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh sage chopped
  • 1 1/2 teaspoon fresh rosemary chopped
  • 1/2 teaspoon fresh thyme chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium green apples thinly sliced
  • 1 small red onion thinly sliced


  1. Season both sides of pork chops with salt and black pepper. Add 1 tablespoon olive oil to large heavy bottomed pan and heat over a medium heat. Add pork chops to pan allowing space in between the chops to cook evenly. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.
  2. Remove pork chops to a plate.
  3. Add the remaining 1 tablespoon of oil to the pan then add the apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
  4. Pour in stock, mustard and apple juice. Using a wooden spoon to stir, combine all the juices at the bottom of the pan.
  5. Slide pork chops back into the pan, nestling them down in between the apples.
  6. Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.

Health Benefit

A good source of protein and fiber.