Ingredients
| Ingredient | Amount |
|---|---|
| Bone-in pork chops | 2 lb |
| Russet potatoes | 2 lb |
| Apples | 2 |
| Yellow onion | 1 |
| Butter | 4 tbsp |
| Milk | 1/2 cup |
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Peel and cube the russets and boil them in salted water until fork-tender, about 15 minutes. Drain and mash with 2 tbsp butter, the milk, and salt.
- Meanwhile pat the chops dry and season with salt and pepper. Sear in a hot skillet with a little oil, 3–4 minutes a side, until browned and 145°F inside. Rest them on a plate.
- Slice the onion and apples. In the same skillet, melt the rest of the butter and cook the onion and apples until soft and golden, 6–8 minutes, scraping up the browned bits.
- Spoon the apples and onions over the chops and serve with the mashed potatoes.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.
Skillet Pork Chops with Apples and Onion
Taste of Home
Where the sear-then-soften-apples-in-the-same-pan method comes from.