Pan-Seared Pork Chops with Onions, Chickpeas, and Apples


Pan-Seared Pork Chops with Onions, Chickpeas, and Apples

Servings 4 Servings


  • 4 bone-in pork chops
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 medium apples, thinly sliced
  • 1 (15.5 ounce) can chickpeas, rinsed and dried
  • 1 red onion, thinly sliced
  • ¾ cup low sodium chicken stock
  • 1 teaspoon whole-grain Dijon mustard
  • 2 tablespoons fresh sage, chopped
  • teaspoon fresh rosemary, chopped


  • Trim the chops of excess fat. Season with salt and pepper on both sides.
  • Heat oil in a large skillet over medium-high heat. Add pork chops and sear 3-5 minutes on each side until chops are cooked through and have reached an internal temperature of 145°F. Transfer the chops to a warm plate.
  • Using the same pan, melt butter. Add the apples, chickpeas and onions. Sauté until everything is caramelized and apples are golden brown with some charred spots, about 8 minutes.
  • In a small mixing bowl, whisk together chicken stock and mustard, add to the pan and stir. Return chops to the pan. Sprinkle rosemary, sage and thyme. simmer the mixture 2-3 minutes on high until sauce is reduced by half. Enjoy!


For extra tender pork chops brine them in a simple brine for a couple of hours prior to cooking them.
Brine Ingredients:
3 cups water, ¼ cup kosher salt, ¼ cup granulated sugar, 8 garlic cloves (smashed), 
8 black peppercorns, 3 fresh thyme sprigs, 1 bay leaf, and 2 cups of ice cubes
Brining Instructions:
In a saucepan over medium heat, combine all of the brine ingredients, except the ice, and stir until sugar has dissolved. Pour the brine into a large bowl and add the ice cubes. Let the brine cool to room temperature. Add the pork chops to the brine. Cover and refrigerate for at least 2 hours and up to overnight. Remove the pork chops from the brine and discard the brine. Pat the pork chops dry with paper towels and let sit at room temperature for 20 minutes before cooking.