Weeknight Wins | Now We're Cookin'

May 05, 2026

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Recipe developer Erin Norcross joins Lauren to show how approachable cooking can still be packed with flavor. Together, they make skillet pork chops with apple slaw, a dish that feels elevated but totally doable. Erin shares her expertise in creating confident, stress-free meals at home. This episode is perfect for cooks looking for reliable, delicious inspiration.

My mom used to make us pork chops with apple sauce when we were growing up, and I loved dipping the pork chop into the sweet apple sauce. Pork chops are easy to freeze and apple sauce was a pantry staple in our household. This recipe is a modern twist on a timeless classic. A heavy dose of mustard brings it all together with a touch of tang. This dish feels like a warm hug. This dish can make any weeknight feel like a special occasion without any stress or fuss.

Pork chops

INGREDIENTS

  • 2 boneless pork chops (6-8 ounces each)
  • 1 tablespoon olive oil
  • Kosher salt, to taste
  • Cracked black pepper, to taste

 INSTRUCTIONS

  • Let the pork chops come to room temperature for 15 minutes and pat dry with paper towels to gain a crisp sear. 
  • Season each side with salt and pepper. 
  • Heat your pan over medium heat and add one tablespoon of olive oil. 
  • Add the pork to the pan and cook the first side until golden brown, about four minutes, and then flip over. 
  • Cook until the meat thermometer reads 135-140 F. 
  • Remove and let rest on a cutting board for three minutes to finish cooking. 
  • Keep the pan juices in the pan for the mustard sauce.

Mustard pan sauce

INGREDIENTS

  • 1 garlic clove, minced
  • 1 shallot, minced
  • 1 tablespoon honey
  • 1/4 cup white wine
  • 1 cup chicken stock
  • 1 rosemary sprig
  • 1 tablespoon whole grain or Dijon mustard

INSTRUCTIONS

  • Over medium heat, in the pan with the pork juices, add the garlic and the shallot and stir until they soften. 
  • Add the honey, white wine, chicken stock and a rosemary sprig.
  • Add the mustard and stir. 
  • Cook until the wine evaporates, and the sauce thickens slightly. 
  • Add the pork into the sauce and baste until the desired temperature is reached.

Apple slaw

Yields 3 1/2 cups

INGREDIENTS

  • 2 apples (you can use a variety such as granny smith, fuji…)
  • 2 celery stalks, cut thinly on the diagonal
  • 1 tablespoon chopped celery leaves
  • 1 tablespoon finely chopped chives
  • 2 tablespoons finely chopped parsley
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 1/2 tablespoons Dijon mustard
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 2 tablespoons olive oil
  • Zest and juice of 1/2 a lemon

INSTRUCTIONS

  • Finely slice apples into matchsticks by cutting the apples into quarters while discarding the core.
  • Cut the apples into ⅛ inch thin slices and then into matchsticks.
  • In a medium bowl, combine the apple cider vinegar, honey, Dijon, salt, pepper, olive oil, lemonzest and lemon juice. 
  • Fold in the chopped apples, celery, celery leaves, chives and parsley. 
  • Serve or store in the fridge.
  • To serve, plate the pork chops with the warm pan sauce drizzled on top and a generous portion of the slaw.

Now We're Cookin' with Chef Lauren Furey teaches viewers how to prepare tasty, locally-sourced seasonal meals that can be served family style— encouraging joy and companionship.

Now We're Cookin' is brought to you by the generous support of William and Prudence Finn & The ETV Endowment of South Carolina.

Lauren Furey
Lauren Furey
As a private chef and serious lover of feeding people, Chef Lauren Furey creates special, in-home, culinary experiences throughout the Lowcountry. Her core focus is on coastal southern, coastal...
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Erin Norcross
Erin Norcross
Erin Norcross is a Charleston-based recipe developer and content creator known for her approachable, creative recipes and viral Trader Joe’s finds. With over 30,000 followers on Instagram, 10,000 on...
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