Rating: 4 stars
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In an experiment to test my ability to cook without using a recipe, I whipped this up for my family. It may not be the most creative recipe, but my husband stood at the oven spooning the sauce into his mouth after we finished eating - so I'm going to say this worked out well!


Recipe Summary

15 mins
20 mins
35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine olive oil and butter in a pan large and deep enough to hold all 4 pork chops plus a few inches of cooking liquid, like a frying pan or roasting dish. Heat over medium-high heat.

  • Season pork chops with salt, garlic powder, parsley, oregano, and pepper. Place flour in a shallow bowl and lightly dredge pork chops in the flour, shaking off excess.

  • Place coated pork chops in the hot pan without crowding; work in batches if necessary. Cook until browned, 5 to 7 minutes. Flip and add apples, onion, and garlic. Cook until onions start to become opaque, about 5 minutes more. Add chicken stock, honey, and thyme. Cover pan and allow to braise until chops are no longer pink in the center, 10 to 15 minutes more.

Cook's Note:

The amount of chicken stock may need to be adjusted depending on the size and shape of your pan. Allow for the stock to come almost to or just above the pork chops

You can also finish the chops off in the oven if you have an oven-safe pan. Cook at 350 degrees F for 10 minutes (may be shorter or longer depending on the thickness of your pork chops).

Nutrition Facts

479 calories; protein 19.4g; carbohydrates 44.1g; fat 27.1g; cholesterol 52.4mg; sodium 2062.6mg. Full Nutrition