Pork and apples is a weeknight classic, and this shelf mix of sliced apples and toasted nuts turns it into something you'd order at a restaurant. The apples soften into a quick pan sauce while the nuts stay crisp on top.

Serves 2. 25 minutes, 20 at the stove.

About 350 calories a serving, 22 g protein, 10 g carbohydrate, 25 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

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1. Pat dry two pork chops with a paper towel and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then lay the chops in and cook until golden on the first side, about 4 minutes.4 min
2. Flip the chops and cook the other side until golden and an instant-read thermometer reads 145°F [63°C] at the thickest part, about 4 more minutes. Transfer to a plate.4 min
3. Pour off all but 1 tablespoon of fat from the pan. Add 1 cup of the apples and nuts mix directly from the shelf and stir often over medium heat until the apples begin to soften and release their juice, about 3 minutes.3 min
4. Add 1 tablespoon butter and the leaves from 2 sprigs fresh thyme or sage, stirring until the butter melts and coats the apples and nuts. Taste and season with salt and pepper.
5. Return the pork chops to the pan and spoon the apple mixture over them, warming through for about 1 minute.1 min

Note Swap the pork for chicken breasts if you prefer; reduce the second sear to 3 minutes. Leftovers keep refrigerated for two days and reheat gently in a covered skillet with a splash of water. Serve with buttered rice, roasted root vegetables, or a simple green salad.