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Skillet Pork Chops with Apples and Onions

Seared pork chops finished with soft apples and onions in a mustardy pan sauce.

Skillet Pork Chops with Apples and Onions, plated and ready to serve
Serves
4
Total time
35 min
Cost per serving (United States)
$12.63

Ingredients

  • 1 1/2 lb boneless pork chops
  • 1 lb apples
  • 1 yellow onions
  • 3/4 cup chicken broth
  • 2 tbsp dijon mustard
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper

Method

  1. Pat the pork chops dry and season both sides with salt and pepper.

  2. Sear them in the olive oil over medium-high, 4 minutes per side, until well browned. Move to a plate.

  3. Melt the butter in the pan and cook the sliced onion 5 minutes, then add the sliced apples and thyme and cook 4 minutes more.

  4. Pour in the broth and whisk in the Dijon, scraping up the browned bits. Simmer 3 minutes.

  5. Return the chops and any juices, spoon the sauce over, and simmer 3 to 4 minutes until they reach 145F.

  6. Rest 5 minutes, then serve with the apples and pan sauce.

What this costs, country by country

Each figure is the ingredients for the full recipe at prices read in that country’s own shops, in its own currency. Nothing here is converted from dollars.

The cost of this recipe in 11 countries, each in its own currency, with how many of the 10 ingredients we could price in each. Figures are not converted between currencies, so the rows cannot be ranked against each other.
CountryWhole recipePer servingPriced from
United Kingdom£31.97£7.9910 of 10 ingredients
Australia$88.26$22.0710 of 10 ingredients
New Zealand$99.47$24.8710 of 10 ingredients
Greece36,08 €9,02 €10 of 10 ingredients
Canada$110.43$27.6110 of 10 ingredients
Spain27,31 €6,83 €10 of 10 ingredients
Mexico$991.91$247.9810 of 10 ingredients
United States$50.53$12.639 of 10 ingredients
Egypt‏١٬٤٩٧٫٨٥ ج.م.‏‏٣٧٤٫٤٦ ج.م.‏9 of 10 ingredients
Germany46,89 €11,72 €9 of 10 ingredients
Austria€ 46,57€ 11,648 of 10 ingredients

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