This 30-minute dinner is good for the soul.

This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.


Credit: Photography by Christopher Testani

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Ingredient Checklist


Instructions Checklist
  • Bring the pork chops to room temperature. Pat the meat dry, then sprinkle on both sides with salt and pepper and the granulated garlic and granulated onion.

  • Heat a very large cast-iron skillet (13 to 14 inches) or Dutch oven over medium-high. Add the EVOO, two turns of the pan. When the oil shimmers, add the chops. Cook until browned, 3 minutes per side; transfer to a plate.

  • In the same skillet, melt the butter, then add the potatoes, apples, onion, and herbs. Season with salt and pepper. Cover and cook, stirring occasionally, until the vegetables and apples soften a bit, 4 to 5 minutes.

  • Stir in the stock, lemon juice, and mustard. Slide the chops back into the skillet. Cover partially and cook until an instant-read thermometer inserted horizontally into the chops registers 140°, about 5 minutes. Serve the chops directly from the skillet.