Pan-Seared Pork Chops with Apple-Onion Topping
Yankee Plus Dec 2015
TABLE OF CONTENTS
Pan-Seared Pork Chops with Apple-Onion Topping will make weeknight dining a celebration with these warm fall flavors.
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- 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
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.