Dinner tonight will be easier with these pork chops with apple butter and sage. This simple meal is perfect for fall. Pan cooked pork chops with apple butter, sage, a dash of balsamic, and a bit browned butter…for good measure. Nothing is easier, cozier, or more delectable than this dish for pork chops. Excellent with a side of creamy polenta and a vibrant salad any night of the week.
Did you consume pork chops as a child? I didn't, and I've never been very enthusiastic to cook with pork chops. However, over the past two years or so, I've really come to like them. I only cook with pork chops seldom, maybe once every few months, but whenever I do, I always wonder why.
I occasionally forget to include other sources of protein since I am so accustomed to having chicken for dinner. Do other people also do this? Today is the day to embrace a meal that is just a little bit different (at least for me) and to get out of the chicken rut.
Introducing these pork chops with apple butter and sage. Very dissimilar to the guidebook recipe, but as wonderful.
Side note: Because of the recent chaos, I just now realized that this month was the cookbook's one-year anniversary. The fact that the book has been available for a full year is absolutely absurd. What's even more insane? Through email, the blog, and Instagram, I continue to receive notes, pictures, and comments about the cookbook to this day. I just had to thank you guys because it's the BEST thing in the world. I enjoy browsing over all of your recipes. Knowing that you guys are still having fun even a year later makes me so happy.
Pork chops cook remarkably quickly, much like chicken does. I honestly didn't think I could come up with a dish with such a minimal ingredient list that only requires 10 ingredients and takes at most thirty minutes to prepare. I did, though, and I kind of adore it.
Here is how it functions.
Start by getting a hefty cast iron pan really hot (this is currently my favorite Staub skillet). The pork chops should be pan seared to create a lovely crust before being cooked more gently. When the chops have finished cooking, take them from the skillet and brush them with apple butter.
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10 minutes for preparation
20 minutes for cooking
30 minutes in total
Servings: 3
405 calories per serving
Ingredients
2 bone-in pork chops, each about an inch thick, 2 tablespoons of extra virgin olive oil, Kosher salt, black pepper, 3 tablespoons of salted butter, 12 fresh sage leaves, 2 crushed garlic cloves, 2 tablespoons of apple butter, 1-2 wedges of honeycrisp apples, 1 tablespoon balsamic vinegar, and 1 tablespoon chopped fresh thyme.
Instructions
1. Start by turning the broiler to high.
2. Heat a sizable skillet to a medium-high temperature. Kosher salt and pepper should be used to season the pork chops all over. When the skillet is shimmering with olive oil, add the pork and sear for two to three minutes on each side. Cook the pork chops for an additional 5 minutes, or until they are well done, on medium heat.
3. Transfer the pork to a platter from the pan. Each pork chop has apple butter applied on top of it.
4. Add the apples, sage, butter, and garlic to the skillet. Remove from the heat after cooking for 1-2 minutes. Reposition the pork in the skillet. Over the pork, drizzle the balsamic vinegar. Place the skillet in the broiler for two to three minutes, or until the apples are just beginning to sear.
5. Take the dish out of the oven and sprinkle with more thyme. Butter should be spread on the pork chops. enjoy!
PORK CHOP SHAKE AND BAKE IN A SHEET PAN
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- 4 servings.
- Prepare in 15 minutes;
- cook in 25 minutes.
- 40 total minutes
INGREDIENTS
4 pork chops, 8 ounces each, bone-in, 3/4 to 1 inch thick
freshly ground black pepper and kosher salt, to taste
2 large, beaten eggs
milk, 1/4 cup
1 ½ cups Panko
1/2 tsp. of garlic powder
1/4 cup onion powder
1/4 tsp. dried oregano
1/4 teaspoon each of dried basil, dried thyme, dried parsley, and dried smoked paprika.
Vegetable oil,1/4 cup
PURPOSES OF THE BRUSSELS SPOUTS AND APPLES
1 pound of halves of brussels sprouts
1 Gala apple, cut into wedges of half an inch
Olive oil, 3 tablespoons
Brown sugar, 2 tablespoons
1 teaspoon of rosemary, dry
1/4 tsp. dried sage
freshly ground black pepper and kosher salt, to taste
INSTRUCTIONS
Set oven to 425 degrees Fahrenheit. Spray nonstick cooking spray or lightly oil a baking sheet.
Brussels sprouts, apple, olive oil, brown sugar, rosemary, and sage are mixed together in a big bowl. Salt and pepper are added to taste, and the bowl is then put aside.
Salt and pepper the pork chops to taste.
Eggs and milk should be whisked together in a big bowl. Panko, garlic powder, onion powder, oregano, basil, thyme, parsley, paprika, and vegetable oil are combined in a separate big bowl. Salt and pepper are added to taste.
Pork chops should be dipped into the egg mixture one at a time, then dredged in the Panko mixture and pressed to coat.
Place the pork chops and the brussels sprout mixture around the chops on the baking sheet that has been prepared.
Bake for 10 to 12 minutes after placing in the oven. Turn the pork chops over and bake for a further 10 to 12 minutes, or until the internal temperature of the meat reaches 140 degrees F.
Serve right away.
Meet blackberry sage pan sauce, pork chops. Pork chops, meet pan sauce. You two will undoubtedly get along splendidly and lead happy, long lives as blackberry sage pork chops (until I eat you, that is).
The simplest method to transform a bland meat cut (pork chop, chicken breast, etc.) into a gourmet meal of restaurant caliber is to add pan sauces. They help remove the brown residue that has accumulated on the bottom of your skillet and is fairly delicious; they are quick and simple to prepare. As a result, I advise you to put creating a pan sauce at the top of your "to do" list if you haven't already.
For the pan sauce in question I blended thick and sour balsamic vinegar, luscious blackberry jam, a touch of butter for richness, and dried sage. The sauce's savory foundation and addictive umami taste are provided by the fluids and browned bits from the pork. But seriously, I was literally guzzling this sauce... Of course, a spoonful at a time. Just so I could slurp up more of the wonderful sauce, that pork chop was there.
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Would you like to know how Blackberry Sage Pork Chops are made?
5 minutes of PREP
25 minutes to COOK
30 minutes in Total
4 Serving
INGREDIENTS
4 thin center-cut pork chops, totaling approximately 1 lb ($4.15)
$0.05 for a sprinkle of salt and pepper
Olive oil, 1 tablespoon ($0.16)
$1.38 for half a cup of blackberry jam or preserves.
Butter, 1 tablespoon ($0.10)
Balsamic vinegar, 2 Tbsp ($0.40)
Water, 1 Tbsp ($0.00)
$0.05 for 1/2 tsp. dried sage
Salt, 1/8 tsp ($0.02)
INSTRUCTIONS
Take the chops out of the fridge and let them warm up for about 10 minutes on the counter. Take the chops out of the package, blot them dry with a paper towel, and then sprinkle a little salt and pepper on both sides of each one.
In a large skillet over medium-high heat, warm 1 Tbsp of olive oil. Add the chops to the hot oil after it starts to wave on the surface but isn't smoking. Transfer the pork chops to a clean dish after cooking them for 3-5 minutes on each side, until they are well-browned. Take the skillet from the stove.
Just a few minutes should be allowed for the skillet to cool before adding the butter, balsamic vinegar, water, and sage. Set the heat to low and place the skillet back on the flame. When the jam and the browned bits at the bottom of the skillet have melted into the sauce, whisk the ingredients together. Increase the heat to medium, then allow the sauce to simmer. Allow the sauce to simmer over medium heat for about 5 minutes, or until it is thick enough to coat a spoon. Turn off the heat, taste the sauce, and season with additional salt, I used 1/8 tsp.
Add the chops back to the sauce along with any liquids that have gathered on the platter. Place the chops in the simmering sauce, coating both sides, and allow to warm through. After plating, drizzle the sauce over each chop.
IMPORTANT NOTES If you use thick-cut pork chops, they probably won't be fully cooked after browning in the skillet. Put them back in the sauce and boil them there until they are fully done.
NUTRITION
servings: 1
400.75 calories
29g of carbohydrates
24.13g of protein
Fat: 20.88g
352.33 mg of sodium
0.48g of fiber
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