Skillet Pork Chops with Apple Pan Sauce and Cauliflower Mash

Pork and apples are a classic pairing and this recipe takes it to the next level with a luscious apple pan sauce that coats every bite. The natural sweetness of the apples complements the savory pork beautifully, while the creamy cauliflower mash and tender snap peas round out the meal.

This dish is perfect for a comforting weeknight dinner that feels special. The mash cleverly combines cauliflower with Yukon Gold potatoes for a lighter, veggie-packed twist. Ready in about 35 minutes, it’s a satisfying and wholesome meal the whole family will love.

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Ingredients

24 ounce Boneless Pork ChopsView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit AppleView ingredient guideLike ingredientDislike ingredient

12 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Chop potatoes into 1-inch cubes. Place potatoes and cauliflower in a large pot of salted water. Bring to a boil and cook until very tender, 12-15 minutes. Drain and return to same pot.
2. Meanwhile, trim snap peas, then place on a baking sheet and toss with a drizzle of oil and a pinch of salt and pepper. Roast until just starting to soften, about 10 minutes.
3. While snap peas roast, heat a large drizzle of oil in a large pan over medium-high heat. Season pork all over with salt, pepper and thyme. Add to pan and sear until browned, 3-4 minutes per side. Transfer to baking sheet with snap peas and roast together until pork is cooked through and snap peas are tender, 5-7 minutes.
4. Halve and remove cores from apples, then chop into ½-inch cubes. Heat 2 tablespoons butter and a drizzle of oil in same pan over medium heat. Add apples and cook until golden, 5-7 minutes, tossing occasionally. Season with salt and pepper. Stir in stock concentrates and 1 cup water. Increase heat to medium-high and cook until apples are tender and sauce is thick, 3-4 minutes.
5. Add 2 tablespoons butter to pot with potatoes and cauliflower and toss to melt. (TIP: If potatoes and cauliflower have cooled, reheat briefly over low heat.) Mash with a fork or potato masher until mostly smooth. Season generously with salt and pepper.
6. Divide cauliflower mash between plates. Top with pork and snap peas. Drizzle with apple pan sauce, making sure to spoon any chunks of apple onto plate.

Recipe Tips

FAQ

Can I use bone-in pork chops?

Yes, bone-in chops work well; just adjust cooking time as needed until internal temperature reaches 145°F.

Can I make the cauliflower mash ahead?

Absolutely. Prepare the mash, let it cool and refrigerate. Reheat gently on the stovetop or microwave before serving.

What if I don’t have chicken stock concentrate?

Use 1 cup of chicken broth instead, but reduce the added water slightly to maintain the sauce consistency.