This fall recipe is a quick meal made all in one skillet. A quick applesauce is roasted with pork chops marinated in a terrific spice rub. It’s super delicious, very seasonal, and perfect as a one-dish weeknight meal.

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Skip ahead:

0:00 Intro
0:58 Brining the pork chops
2:25 Browning the pork chops
3:49 Preparing the apples and baking
4:52 Mashing the apples
6:39 Tasting the pork and apples

INGREDIENTS

- 4 (about 2 lbs) boneless pork chops
- 1 tbsp kosher salt
- 3/4 tsp black pepper
- 1/2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 tsp garlic granules
- 1 1/2 tsp butter
- 3 apples

INSTRUCTIONS

- In a small bowl, place the salt, black pepper, thyme, sage, garlic granules, and rosemary. Stir to combine. Sprinkle and rub the salt mixture over all sides of the pork chops, making sure to use all of the salt mixture. Cover the pork chops and place them in the refrigerator to marinate for 6-24 hours.

- Once the chops are marinated, preheat the oven to 375°F.

- Heat a 12-inch skillet over medium heat. Once the skillet is hot, add the butter and allow it to melt. Add the chops to the butter and brown them on each side, 4-6 minutes per side.
Core the apples and slice them into quarters. Place the apple pieces in the skillet amongst the pork chops.

- Set the skillet in the preheated oven. Roast until the meat reaches 140°F, about 14-18 minutes. Once the meat is at 140°F, remove the chops from the oven and allow them to rest, where they will reach the finished 145°F needed. Check the apples. If they are soft and meet little resistance when poked with a knife, they are ready. If the apples are still crunchy, place them in the oven to continue roasting until they are soft, 10-15 minutes more.

- Once the apples are soft, mash them into a quick applesauce. The applesauce will be rough with an uneven texture. Serve the pork chops with the applesauce.

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