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Pan-Seared Pork Chops with Apple-Onion Topping

Pan-Seared Pork Chops with Apple-Onion Topping
4 votes, 5.00 avg. rating (95% score)
by

Yield: 4 servings

Pan-Seared Pork Chops with Apple-Onion Topping will make weeknight dining a celebration with these warm fall flavors.

Ingredients:

  • 4 (1/2-inch-thick) bone-in pork chops
  • 3/4 teaspoon plus 1/4 teaspoon salt
  • 3/4 teaspoon plus 1/4 teaspoon freshly ground pepper
  • 1 teaspoon rubbed sage
  • 1 large red onion, sliced thin
  • 3 tablespoons olive oil, divided
  • 1 large Granny Smith apple, peeled and cut into wedges
  • 1 cup apple juice or apple cider
  • Garnish: fresh sage sprigs

Instructions:

Sprinkle pork chops with 3/4 teaspoon salt, 3/4 teaspoon pepper, and sage; set aside. Cut onion in half, lengthwise. Cut each half into 1/4-inch slices. Saute onion in 1 tablespoon hot oil in a large skillet over medium-high heat until translucent, about 5 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Move to one side of skillet. Add 1 tablespoon oil and apple wedges. Cook 2 to 3 minutes on each side, or until apples are lightly browned. Remove apples and onion from skillet. Add remaining 1 tablespoon oil, then add pork chops and cook over medium heat 5 minutes on each side, or until golden. Remove pork chops and keep warm. Add apple juice, stirring to loosen particles from bottom of skillet. Cook 3 to 5 minutes, or until liquid is reduced by half. Stir in apples and onion and cook 1 minute, or until thoroughly heated. Serve over pork chops. Garnish if desired.

Updated Monday, September 30th, 2002

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4 Responses to Pan-Seared Pork Chops with Apple-Onion Topping

  1. shauna parkinson October 3, 2002 at 3:06 pm #

    This was easy to make, yet looked like a gourmet dish. We loved it, and I think this will become a staple dish at our home.

  2. William Fleck October 23, 2002 at 10:25 am #

    Very easy to prepare and the chops were tender and moist.

  3. William Fleck October 23, 2002 at 10:26 am #

    Very easy to prepare and the chops were tender and moist.

  4. Anonymous November 5, 2003 at 10:39 am #

    Very good recipe. Tasty.

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