This Memphis humidity is no joke and I am OVER it! Is it just me or is anyone else ready for fall? Until then, I’ll pretend it’s here with my Sage and Apple Pork Chops. I make this recipe year-round, but the apple and spices in this dish always remind me of gathering my family around the table during the fall and holidays.
The tartness of the apples are a nice flavor pairing for pork. They also leave a glaze which helps create a juicy and tender pork chop.
Tips
Use a firm apple, like granny smith, in this dish so that they remain solid throughout cooking.
Ingredients
4 pork chops, 1inch thick and with bone 2 medium onions, sliced 3 granny smith apples, peeled and sliced 3 tablespoons olive oil 1 cup apple cider 1 teaspoon cloves, ground 1 teaspoon sage, dried 1⁄2 teaspoon salt 1 teaspoon pepper, freshly ground 1 tablespoon water Fresh Sage Leaves for Garnish Direction Preheat the oven to 350°F. Heat oil in a large frying pan. Sauté the onions on medium high until golden. Season both sides of the chops with salt and pepper until crusty and brown. In the same pan, sear the pork chops on each side on high heat, two at a time. Use a little more oil if necessary. Add apple cider. Peel, core and slice the apples. Arrange apple slices around pork chops, onion and fresh sage. Sprinkle with ground cloves. Bake for 20 minutes basting with juice ever 5 minutes.
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Tags: main dishes, pork, pork chops, fall, apples
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