- 30 min
Preheat oven to 425 F
Prepare the ingredients
Thinly slice onion, and potatoes. Place potatoes and 1/2 of the onion on a baking tray lined with parchment paper. Drizzle with 1/2 olive oil and season with salt and pepper.
Prepare the potatoes
Chop fresh herbs. Add chopped herbs to potatoes. Bake for 20 min.
Cook the pork chops
Season pork chops on both sides with salt and pepper. Add remaining olive oil to a skillet and heat over medium-high. Add pork chops and sear 3-5 min per side, or until almost done (will cook again later in the sauce). Remove from skillet and set aside.
Prepare the sauce
Dissolve broth in water. In a small bowl, whisk chicken broth
and dijon mustard. Set aside.
Cook the sauce
Cut apple in wedges. In the same pan used to cook the pork, add apples and remaining 1/2 onions and cook 4 min, stirring occasionally. Pour in mustard mixture.
Finish the dish and serve
Add pork chops between the apples and onions in the pan. Cook 2-3 min, until pork chops are done and liquid has reduced by half. Serve with herbed onion and potato mix.