Pork Chops with Onions and Apples
Dress up your pork chops in a yummy way!
Ingredients
- 4 Center Cut Pork Loin chops at least 1-inch think
- 1 tablespoon dried sage
- 2 tablespoons olive oil
- 1 medium size Yellow Onion halved and thinly sliced
- 1 medium tart Green Apple quartered and sliced
- ½ cup Dry white wine or Dry Vermouth
- 2 teaspoons coarsely ground pepper
- 2 teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
Instructions
- Slash the edges of the chops in 1 or 2 places to prevent curling.
- In a small bowl, combine the sage, salt, pepper and garlic powder.
- Rub the pork chops all over with the sage mixture. Let stand at room temperature for at least 15 minutes or up to 1 hour or cover and refrigerate overnight. Bring to room temperature, if necessary, before cooking.
- In a large frying pan over medium-high heat, heat the oil. Add the chops and brown for about 2 minutes on each side. Reduce the heat to medium and cover the pan. Cook until the meat is lightly pink near the bone or an instant-read thermometer inserted into the thickest part registers 150 degrees, 4-5 minutes longer. Transfer the chops to a platter, tent them loosely with aluminum foil, and keep warm while you make the sauce.
- To make the sauce, pour off all but 1 tablespoon of the drippings from the pan. Add the onion and apple and sauté until the onion is translucent, about 5 minutes. Pour in the wine and deglaze the pan, scraping up any browned bits from the pan bottom.
- Spoon the apple-and-onion mixture onto individual plates. Place the pork chops on top, drizzle with the pan juices, and serve at once.
Notes
The sweet-tart flavor of apples is a delicious counterpoint to the rich taste of pork. Tart varieties such as Granny Smith, pippin or Fuji work best for cooking. Onion and vermouth add aroma and depth of flavor to the apple here, but shallots or red bell peppers and sherry, Port, or hard cider can produce equally tasty and nuanced dishes. I prefer to use a Dry White Wine.
