Pan-Seared Pork Chops with Apple-Onion Topping
By Yankee Magazine|Sep 30 2002|
Pan-Seared Pork Chops with Apple-Onion Topping will make weeknight dining a celebration with these warm fall flavors.
Yield
4 servings
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.
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.
Very easy to prepare and the chops were tender and moist.
Very easy to prepare and the chops were tender and moist.
Very good recipe. Tasty.