November Recipes

Pan-Fried Pork Chops with Apples and Onions

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A cast-iron skillet of Pan Fried Pork Chops with Apples and Onions
Hands On:
25 minutes
Total Time:
25 minutes


  • 3 medium sweet potatoes, peeled and cut into 1-inch pieces
  • Hy-Vee salt
  • ¼ cup plus 2 Tbsp. That's Smart! salted butter, softened
  • 1 to 2 Tbsp. That's Smart! 2% reduced-fat milk
  • Coarsely ground Hy-Vee black pepper
  • 4 (4-oz.) boneless top loin pork chops, about 1/2-inch thick
  • 1 tbsp Hy-Vee canola oil
  • 1 cup refrigerated pressed apple juice
  • ¾ tsp Hy-Vee corn starch
  • ½ tsp apple pie spice
  • ½ tsp Hy-Vee Dijon mustard
  • 2 Gala apples, cored and cut into 6 wedges
  • ½ tsp fresh thyme, chopped, plus additional for garnish
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Place sweet potatoes in a large saucepan. Cover with water; add ½ teaspoon salt. Bring to a boil; reduce heat. Cover and gently boil for 12 to 15 minutes or until fork-tender. Drain well.
Return potatoes to saucepan. Add ¼ cup butter; mash with a potato masher until smooth. Stir in enough milk until light and fluffy; season to taste with salt and ¼ teaspoon black pepper. Heat canola oil in a large cast iron skillet. Add pork chops and cook over medium heat for 7 to 9 minutes or until pork reach 145°, turning halfway thorough. Transfer pork chops to a plate; cover to keep warm.
Whisk together apple juice, corn starch, apple pie spice and mustard; set aside.
Melt remaining 2 tablespoons butter in same skillet over medium heat. Add apples, onion and ½ teaspoon thyme. Cook for 6 to 8 minutes or just until softened, stirring frequently. Push apples and onion to side of skillet. Add apple juice mixture to center of skillet; cook and whisk for 1 to 2 minutes or until slightly thickened. Return pork chops to skillet and heat through. Garnish with additional thyme, if desired. Serve with mashed sweet potatoes.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 26g 33%
Saturated Fat: 13g
Trans Fat: 1g
Cholesterol: 101mg 34%
Sodium: 472mg 21%
Total Carbohydrate: 42g 15%
Dietary Fiber: 5g 18%
Sugars: 21g 42%
Protein: 27g 54%

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