As the leaves turn golden and the air gets crisp, it's the perfect time to indulge in flavors that capture the essence of autumn. These Autumn Apple and Sage Pork Chops are a delightful combination of savory and sweet, offering a cozy meal that’s perfect for a chilly evening.
The star of the show here is the pork chops, which provide a hearty and flavorful base. Make sure they are about 1-inch thick for the best results. The apples bring sweetness and a hint of tartness, perfectly complementing the richness of the pork. I like using a firm variety, like Granny Smith or Honeycrisp, which holds up well during cooking. Onions and garlic add depth and aroma, making the dish more savory. Chicken broth and apple cider vinegar form a tangy, savory-sweet sauce, while fresh sage lends an earthy note that tastes just like fall. A touch of butter at the end gives the sauce a silky finish.
These pork chops pair wonderfully with a side of mashed potatoes or roasted sweet potatoes. For a lighter option, serve them with a simple arugula salad tossed with vinaigrette. A glass of crisp white wine, like a Chardonnay or Riesling, complements the flavors beautifully.
First, sprinkle your pork chops generously with salt and black pepper on both sides. This simple seasoning is key to highlighting their natural flavors. Heat up your trusty skillet over medium-high heat and add the olive oil. Place the pork chops in once the oil is shimmering. Sear them for about 3-4 minutes per side, until they develop a nice golden-brown crust. Once done, set them aside on a plate; they’ll finish cooking later.
In that same skillet, toss in the sliced onions. Let them cook for about 3 minutes until they become translucent and start to release their sweetness. Add the minced garlic next, cooking it for a quick 30 seconds until its fragrance blossoms. Stir in the apple slices and let them mingle with the onions and garlic for about 2 minutes, just enough to start softening them.
Now, pour in the chicken broth and apple cider vinegar. You'll want to bring this mixture to a gentle simmer. Return the pork chops to the skillet, nestling them among the apples and onions. Sprinkle the chopped sage over everything, then cover the skillet with a lid. Reduce the heat to medium-low and let the pork chops cook for another 10-12 minutes, or until they’re just cooked through.
To finish, add a tablespoon of butter to the skillet, allowing it to melt and create a lovely, glossy glaze. Spoon this over the pork chops and apples before serving.
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