Fall Pork Chops


Fall Pork Chops – best during October/November. Still tasty the rest of the year.

This dish came from one of my favorite cook books: One Pan, Two Plates. I used bone-in pork chops instead of bone-out and grape seed oil instead of olive oil. Since I like the taste of the gala apples, I used 2 apples instead of 1. Like many people, I play with the portion sizes. You can too 🙂

The original recipe I used for this dish came from “One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two” by Carla Snyder, pages 79-81 (2013). Used with permission from Chronicle Books, San Francisco. Visit www.ChronicleBooks.com.


  • 1/2 cup apple cider (or apple juice)
  • 1 tsp ground cinnamon
  • salt
  • 2 bone-in center or top loin pork chops, about 3/4 inch thick
  • pepper
  • 2 Tbsp grape seed oil
  • 1 medium sweet potato (about 1/2 lb), peeled and thinly sliced
  • 2 Gala apples, cored and thinly sliced
  • 1 shallot, minced
  • 2 tsp Dijon mustard
  • OPTIONAL: minced fresh flat-left parsley, for garnish


  • 12-inch skillet


  1. Combine the cider, cinnamon, and a touch of salt in a small bowl. Set aside
  2. Rinse your pork chops, then dry them and season them on both sides with salt and pepper.
  3. Heat your skillet over medium-high heat and add the grape seed oil. When the oil is hot, add the pork chops. Cook both sides about 3 minutes each, so there’s some browning. Transfer the pork chops to a plate. NOTE: they will not be fully cooked yet.
  4. Add the sweet potato, apples, shallot, and cider mixture to the pan. Bring it to a simmer, reduce the heat and cover. Cook for about 12-15 minutes, or until the potatoes can be easily pierced by a fork.
  5. Return the pork chops to the pan and any juices that are on the plate. Burrow them into the potato/apple mixture. Cover and cook until the meat is cooked through and the potatoes are tender, about 8-12 more minutes. Taste and adjust seasoning as desired.
  6. Transfer everything but the pan’s liquid to your serving plates. If there’s not much liquid, add some more cider. Stir the dijon mustard into the pan and let it thicken. Taste and adjust seasoning as desired.
  7. Add the sauce over the meat and vegetables. Optionally, garnish with parsley and serve hot.



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