Thyme & Rosemary Pork Chops

with Crispy Apple & Tangy Dijon Mustard

  • 30 min
Pork
Poultry
Enhanced with piney rosemary & minty thyme, our beautiful pork chops are paired with a lovely dijon mustard to add some sweet spice to your day!
Honey dijon pork chops

Ingredients

1/2
Chicken Broth Cube(s)
2 tbsp
Dijon Mustard
1
Gala Apple(s)
2 tbsp
Olive Oil (not included)
2
Pork Chop(s)
1
Red Onion(s)
350 g
Red Potatoes
4 g
Rosemary
4 g
Thyme
1/2 cup(s)
Water for Chicken Broth (not included)
Nutritional facts
Serving per portion
Amount / Serving
Calories
813 kcal
Total fat
43 g
Saturated Fat
12 g
Sodium
1 g
Total Carbohydrate
52 g
Fiber
7 g
Sugar
12 g
Proteins
50 g

Instructions

Slice the potatoes and onion
1

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.

Bake them for 20 minutes
2

Prepare the potatoes

Chop fresh herbs. Add chopped herbs to potatoes. Bake for 20 min.

Cook the pork chops in a pan with oil
3

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.

Make the mustard sauce
4

Prepare the sauce

Dissolve broth in water. In a small bowl, whisk chicken broth

and dijon mustard. Set aside.

Cook the apple with the onion
5

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.

Add the pork chops and serve
6

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.