I’m from Iowa: the land of pork. I like bacon and ham and pulled pork but have always been a little resistant to the pork chop. I decided to give it another try when I stumbled upon this recipe in the Feb 2011 issue of Food Network Magazine.
Adapted from Food Network Magazine:
- 4 1/2 inch thick pork loin chops(mine were slightly less than 4 oz each)
- 2 teaspoons chopped fresh sage
- 3 tsp extra-virgin olive oil
- 2 Honeycrisp apples, cut into 1/2 inch pieces
- 1 large red onion, cut into 1/2 inch wedges
- 3/4 cup apple cider
- salt and pepper
Rub both sides of the pork chop with the sage, salt and pepper to taste.
Heat a large skillet over high heat, add 1 tsp of olive oil and sear pork chops until golden brown on both sides. About 5 minutes total.
Set pork chops on a plate to the side.
Add 2 tsp olive oil. Add the onion and apples and cook over medium-high heat until starting to brown, about 5 minutes. Season with salt and pepper and stir in the cider. The grocery store was all out of cider, so I had to buy a packet of apple cider mix and mix it with water(not ideal).
Return the chops to the skillet. Cover and cook, turning once. Cook 4-5 minutes, until cooked all the way through.
Serve on plate. Drizzle with pan juices. My pan juices were much more watery than the ones pictured in the magazine, probably because of the cider mix. It didn’t have all the sugars that real cider would have had, but still made a highly tasty dish.
You can also see that we had a side of roasted sweet potatoes. There were the best I have ever made. I tossed them in a little olive oil and seasoned them with salt, pepper, cumin and cinnamon. Brian and I couldn’t stop eating them. Great meal.