Pork with Sage Apples
Apples and sage go together wonderfully. The sweet and tart of the apple mixes with the earthy sage to make a great pairing for pork. This is a quick meal to fix and dead simple to make.
Pork with Sage Apples
Quick and simple and full of Fall flavors.
Ingredients
- 2 One Inch thick bone in pork chops
- 2 Cortland Apples, peeled and cut into 1/4″ wide wedges
- Fresh Sage Leaves – a good bunch
- Olive or Canola Oil.
- 4 Tablespoons butter
- 1/2 Cup White Wine (sweetish but not dessert wine)
- Salt and Pepper
Instructions
- Pull the pork chops from the fridge, unwrap them and let them sit at room temperature while you prep everything below.
- Heat the oven to 425F
- Peel and slice the apples.
- Pick off the sage leaves and wash well and dry. Save the prettiest to press into one side of the pork chops. Roll the other leaves up into a cigar and slice into very thin strips.
- Heat a 10″ non-stick pan over medium heat.
- Melt 2 Tablespoons of the butter in the pan.
- When the butter stops foaming, add the apples and season them with fresh black pepper.
- Cook over medium high heat for 2 to 3 minutes without stirring.
- Add the sage and toss the apples and cook another 2 to 3 minutes. The apples should be lightly browned and starting to turn translucent and soft. Set aside.
- Heat a 12″ stainless steel pan (or non-stick), that is oven proof, over medium high heat.
- While the pan is getting hot, season the pork chops well with salt and pepper and press a pretty pattern of sage leaves into the meat. Rub well with olive or canola oil.
- Note: if you have a thick fat layer on your pork chops you can either trim it of or score it deeply in a cross-hatch pattern so the pork chop won’t curl.
- When the 12″ pan is hot, drop in two small 1 tsp chunks of butter and quickly lay the pork chops on the melting butter sage leaves down. The butter will brown and that is fine. But don’t let it burn.
- Cook the pork chops without moving or turning for 3 minutes.
- Flip the pork chops and add the apples to the pan on either side of the chops. Put the pan with the apples and the pork chops into the oven for 5 minutes.
- Check the pork chops for an internal temperature of 135F. They may need another 2 minutes.
- Remove the pan from the oven and remember that it is hot including the handles.
- Pull the pork chops from the pan and push the apples to one side.
- Add the wine and deglaze the pan. Reduce the wine to 1/4 of its original volume. It will begin to get thick and syrupy.
- Remove the pan from the heat and add the last 1 Tablespoon of butter in little bits and stir in quickly.
- Plate the pork chops, drizzle with the pan sauce and serve the apples on the side.
Preparation time: 30 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 2
Recipe by Jim Phelps.
Microformatting by hRecipe.
Pork chops with sage and sage and black pepper apples
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