Updated Monday, September 30th, 2002
Yield: 4 servings
Pan-Seared Pork Chops with Apple-Onion Topping will make weeknight dining a celebration with these warm fall flavors.
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.
In this issue: Summer Off the Beaten Path
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