One pork chop fed two on this shelf tonight, split between plates. The apple sauce cooks while the chop rests, turning that single piece into a proper dinner.

Serves 2. 25 minutes, 15 at the stove.

About 360 calories a serving, 12 g protein, 31 g carbohydrate, 22 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

1. Pat one pork chop half dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a heavy skillet over medium-high heat until the surface shimmers, about 2 minutes.2 min
2. Place the chop in the pan and sear without moving for 4 minutes until golden, then flip and sear the other side for 3 minutes. Transfer to a plate to rest while you make the sauce.7 min
3. Reduce heat to medium. Dice 1 small onion and mince 1 garlic clove, then add to the same skillet with 1 tablespoon butter and cook until soft, about 2 minutes, scraping up the browned bits.2 min
4. Peel, core, and dice 1 medium apple, then add to the pan with 1/3 cup apple cider and 2 sprigs thyme. Simmer until the apple breaks down and the liquid reduces, about 5 minutes, stirring once. Taste and adjust salt and pepper.5 min
5. Spoon the apple sauce onto two plates, slice the pork chop in half lengthwise, and arrange one piece on each plate. Discard thyme and serve at once.

Note Swap the apple for pear or a grated carrot if you prefer. Leftovers keep three days in the fridge; reheat gently on the stovetop with a splash of water. Serve with rice, couscous, or crusty bread to catch the sauce.

Two thick pork chops seared in one pan and finished with a quick apple pan sauce; the kind of dinner that looks like you tried harder than you did. This shelf doesn't offer much, but what it does offer turns the chops tender and golden.

Serves 2. 25 minutes, 20 at the stove.

About 400 calories a serving, 23 g protein, 14 g carbohydrate, 29 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Pat 2 pork chops dry with a paper towel, season both sides with salt and pepper. Heat 2 tablespoons of oil in a skillet over medium-high heat until it shimmers.
2. Lay the chops in the pan and cook for 4 minutes without moving them, until the underside is golden brown. Flip and cook for 3 to 4 minutes more until firm to the touch. Transfer to a plate and tent loosely with foil.7 min
3. Lower the heat to medium and add 2 tablespoons of butter and 2 minced garlic cloves to the same skillet. Stir and cook for 30 seconds until fragrant. Core and chop 1 medium apple into quarter-inch pieces and add it to the pan with 1 teaspoon of dried sage.
4. Cook the apple for 3 to 4 minutes, stirring occasionally, until it starts to soften and caramelize. The sauce is ready when the apple pieces are golden at the edges.4 min
5. Return the pork chops to the skillet and spoon the apple and butter sauce over them, turning once to coat both sides. Warm everything together for 1 minute, then plate the chops and spoon all the sauce over the top.1 min

Note Swap the apple for a sliced onion if you have one, cooking it a minute longer until soft. Leftovers keep covered in the fridge for 2 days; reheat gently over medium heat with a splash of water. Serve with rice, potatoes, or crusty bread to soak up the pan sauce.

Two thick pork chops get a quick sear and finish in a sharp apple and mustard pan sauce. This shelf is bare, so we're cooking straight from staples, but the chops go from raw to table in under thirty minutes for a weeknight dinner.

Serves 2. 25 minutes, 20 at the stove.

About 390 calories a serving, 20 g protein, 14 g carbohydrate, 29 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Pat two pork chops dry and season both sides generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. When it shimmers, lay in the chops and sear for 4 minutes on the first side without moving them.4 min
2. Flip the chops and sear for another 3 minutes on the second side until golden brown. Transfer to a plate and tent loosely with foil; they will rest while you make the sauce.3 min
3. Pour off all but 1 tablespoon of fat from the skillet. Add half a small thinly sliced onion and 2 minced garlic cloves, stirring often until soft, about 2 minutes.2 min
4. Core and dice one medium apple into quarter-inch pieces. Add the apple to the pan along with 2 tablespoons Dijon mustard and half a cup of water, scraping up any browned bits from the bottom. Simmer until the apple softens slightly and the sauce thickens, about 3 minutes.3 min
5. Whisk in 2 tablespoons butter until melted and glossy. Taste and adjust salt and pepper. Return the pork chops to the pan to coat in the sauce, simmering for 1 minute until heated through. Serve straight from the skillet.1 min

Note Swap the apple for half a cup of apple juice and omit the water if the fridge is fresher than the produce bin. Leftovers keep three days covered; reheat gently on the stove. Serve alongside buttered egg noodles or rice to catch the mustard sauce, or with a simple green salad and bread.