A perfect Fall meal featuring pork chops seared and cooked with apples and onions in a delicious apple cider rosemary, sage sauce. This one-skillet meal is easy to make and ideal for serving straight from the cast iron skillet.
1: Season both sides of pork chops with kosher salt and black pepper.
2: Add 1 Tbsp olive oil to a large heavy bottomed pan and heat over medium high heat.
3: Add pork chops to the pan and sear the first side for 3 minutes.
4: Turn and cook the other side for another 3 minutes.
5: Remove the pork chops to a plate.
6: Add remaining 1 Tbsp oil to the pan, then add apples, onions, and garlic, season with salt and pepper, and cook for 2-3 minutes.
7: Add the broth, apple cider, sage, rosemary, and thyme to the pan and stir to combine.
8: Put the pork chops back into the pan, nestling them down in between the apples.
9: Cook for 15 minutes until pork chops are finished cooking and the liquid has reduced by half.
10: Garnish with rosemary, pomegranate seeds, and sage leaves.
