Pork Chops With Apples And Sage Recipes

PORK CHOPS WITH APPLES AND SAGE

Steps:

• In large resealable food-storage plastic bag, mix 2 cups of the apple juice, 1/2 cup brown sugar and the salt. Add pork chops; seal bag. Refrigerate 8 hours, turning bag occasionally.
• Drain pork chops, discarding marinade. Pat pork dry; sprinkle with 1/4 teaspoon of the pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork chops; cook 3 minutes on each side. Reduce heat to medium-low; cook 1 to 2 minutes longer on each side or until pork is no longer pink in center. Remove pork chops from skillet; cover to keep warm.
• Add apples to skillet; cook 4 minutes, stirring frequently, until lightly browned. Add 1 tablespoon brown sugar, the sage and remaining 1/2 cup apple juice and 1/4 teaspoon pepper. Increase heat to medium-high; cook 3 minutes or until apples are soft. Spoon apples over pork chops.

APPLE-SAGE PORK CHOPS

Steps:

• Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a bowl. Sprinkle about 1 tablespoon of the flour mixture over both sides of each pork chop.
• Heat olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned completely, 2 to 3 minutes more side. Remove pork chops to a platter.
• Cook and stir onion in the oil and drippings retained in the skillet until tender, about 3 minutes; add apple slices and continue cooking until the apple slices are tender, about 2 minutes. Pour apple juice over the onion and apple mixture; add brown sugar and remaining flour mixture and stir to dissolve.
• Return pork chops to the skillet. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until the pork is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

3-INGREDIENT PORK CHOPS WITH ROASTED APPLES AND SAGE

Steps:

• Preheat oven to 400°F. Season pork chops on both sides with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork chops, turning occasionally (including outside edge of fat cap), until browned all over, 8-10 minutes. Transfer chops to a roasting pan.
• Cook apples, sage, and 1/2 tsp. salt in same skillet over medium heat, turning apples, until browned on all sides, about 3 minutes. Transfer apples and sage to roasting pan, nestling around chops.
• Transfer roasting pan to oven and roast until chops are cooked through and an instant-read thermometer inserted into center of chops registers 160°F, 8-10 minutes.
• Divide chops among plates and serve with apples and sage alongside.

PORK CHOPS WITH APPLES AND SAGE

Steps:

• Grill the chops and set aside keeping them warm
• Make the sauce by whisking together all the listed ingredients in a small pan and saute for 5 minutes.
• Make the apple topping by mixing the butter, ginger and honey in a small pan and frying the apple slices in this mixture for a few minutes till tender.
• Fry the sage leaves in a little olive oil till crispy.
• Serve the chops covered in the creamy sauce and topped with the spiced apple and a fried sage leaf on top

PORK CHOPS WITH APPLES, QUINCE AND SAGE

Steps:

• Season the pork chops with salt and pepper. Sprinkle both pork chops with fennel seeds, drizzle with olive oil, pressing firmly into each side and place one sage leave on top of each pork chop.
• Heat a large skillet over medium high heat. Add a tablespoon of olive oil, remove the sage from the pork chops and place them into a heated skillet. Sear on all sides (except for the bone side) for 4 minutes (all together 12 minutes).
• While the pork chops are in the skillet, clean the apples and quince, remove the core and cut both apples and quince into quarters.
• When the pork chops are golden and cooked through, transfer them from the skillet to a large pan. Using a brush, lightly brush them with dijon mustard. Pour brandy into the same skillet (the alcohol will evaporate and the taste will be sweet and delicious) and honey. Scrape base of the pan with a wooden spoon to release caramelised residue, to give taste. Reduce the heat and add one sage leave, thyme, apples, quince and two cloves of garlic, peeled and crushed. Stir to combine then increase the heat and cook for about 5 minutes, stirring occasionally. Add apple cider vinegar, season with salt and pepper, then pour in 150 ml (2/3 cup) of water. Cover with a lid and cook for another 10 minutes.
• Prepare the crunchy topping. Slice the stale bread into small chunks, place in a small bowl and add two tablespoons of water. Place a skillet over high heat. Add a tablespoon of olive oil and stale bread. Stir to combine and cook for about 6 minutes, then remove from the heat. Transfer the bread to a small bowl and add the freshly grated horseradish. Set aside until serving.
• Remove the lid from the skillet and cook for another 5 minutes. Add in the pork chops, mustard side down. Don't forget about all the remaining pork juices on the plate, add them to the skillet, cover with a lid and cook for another 5 minutes, on low heat.
• Serve pork chops with apples, quince and sage. Top with crunchy topping and serve with potato puree or parsnip puree. Pour over the pan juices and serve. Enjoy.

BAKED PORK CHOPS WITH APPLES AND SAGE

Steps:

• Preheat the oven to 350°F.
• Heat 1 tbsp of butter with the oil in a large frying pan. Sauté the onions on medium high until golden. Layer in the bottom of a 9x13 baking dish.
• Peel, core and slice the apples, the same size as if for a pie. Heat the remaining tbsp of butter in the same pan. Sauté the apples until they begin to soften and brown slightly. Remove and add to the onions.
• Season both sides of the chops with salt and pepper. In the same pan, sear the pork chops on each side on high heat, two at a time. Use a little more oil if necessary. They should have a slightly browned crust but are not cooked through. Remove and arrange on top of the onions and apple slices.
• If making ahead, stop at this point, cover the pan with foil and refrigerate.
• Mix the cornstarch and water. Mix the apple cider, cinnamon and sage together, add the cornstarch, and pour over the chops. If desired, add more pepper and salt at this time.
• Cover with foil and bake in the centre of the oven for 30 minutes.

ONE PAN PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.
• Remove pork chops to a plate.
• In a small mixing bowl, whisk together chicken stock and mustard, set aside.
• Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
• Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).
• Slide pork chops back into the pan, nestling them down in between the apples.
• Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.

PORK CHOPS WITH APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar.
• Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil.
• Bake in the preheated oven for 1 hour. Remove the aluminum foil for the last 20 minutes of cooking.

PAN-FRIED PORK CHOP WITH SAGE AND APPLE MASH

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Heat the oil in a small ovenproof frying pan and season the chop on both sides. Hold the chop in the pan with tongs, skin-side down, for about 5 minutes to help crisp up the skin and render some fat.
• Once the fat is browned, fry the chop for 3 minutes on each side until just golden. Add 4 sage leaves to the pan, then transfer the pan to the oven and cook for 5-6 minutes until the sage leaves are crisp and the chop is just cooked through (just over 60°C in the centre on a digital thermometer or when the juices run clear when pierced with a skewer). Set aside for the chop to rest in the pan for 5 minutes.
• Meanwhile, chop the remaining 2 sage leaves. Put them in a small pan with a lid, along with the chopped apple and potato. Add the milk and just enough water to cover, then put the lid on and bring to the boil. Turn down the heat and simmer for 10 minutes until the apple and potato are soft. Drain, reserving the cooking liquid, then return the apple, potato and sage to the pan and mash until smooth. Mix in the crème fraîche and just enough reserved cooking liquid to give a smooth consistency. Taste and season with salt and pepper.
• Serve the chop, mash, crispy sage leaves and steamed kale with wholegrain mustard and the chop's cooking juices spooned over the top.

APPLE BUTTER AND SAGE PORK CHOPS

Steps:

• Preheat the broiler to high.
• Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 2-3 minutes. Reduce the heat to medium and continue cooking for about 5 minutes, or until the pork chops are cooked through.
• Remove the pork from the pan to a plate. Spread each pork chop with a layer of apple butter.
• To the skillet, add the butter, garlic, apples, and sage. Cook 1-2 minutes then remove from the heat. Slide the pork back into the the skillet. Drizzle the balsamic vinegar over the pork. Transfer the skillet to the oven and broil for 2-3 minutes or until the apples are lightly charred.
• Remove from the oven and top with fresh thyme. Spoon the butter over the pork chops. Serve and enjoy!

CLUB HOUSE CRAN-APPLE AND SAGE PORK CHOPS

Steps:

• Preheat oven to 350
• Spread 1/2 of apples on bottom of 13x9 pan
• Top with pork chopsMix cranberrys, spices, and soy sauce.
• Spread over pork.
• Top with rest of apples
• Cook 40-50 mins at 350

APPLE AND SAGE PORK CHOPS

Steps:

• Mix flour, salt and seasonings in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour.
• Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.
• Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

SAGE PORK CHOPS WITH APPLES AND ONION

Steps:

• Core, peel, and slice apples and onion - set aside. Sprinkle salt, pepper and sage on both sides of chops. Brown in 2 tablespoons hot oil about 4 minutes on each side. Remove to plate and keep warm. Add other two tablespoons of oil to skillet and add sliced apples and onion. Saute over medium heat until apples are beginning to soften but are still firm. Season to taste with salt and pepper. Add pork chops back to skillet, cover, and cook chops, apples and onion over medium heat until pork chops are cooked through and no longer pink. Serve chops topped with apples and onion. Delicious and easy. Prep time 10 minutes - cook time 25

PORK CHOPS WITH SAGE AND APPLES

Steps:

• First of all, mix the sage and breadcrumbs together and season well with salt and coarsely milled black pepper. Then beat the egg and dip the pork chops first in the egg, then into the breadcrumb and sage mixture, pressing firmly all round so that the chops get a really good, even coating. Now heat 2 tablespoons of oil and 1 oz (25 g) butter together in a frying pan and, first of all, brown the chops quickly on both sides with the fat fairly hot, then lower the heat and let them gently cook through (it will take around 25-30 minutes depending on the thickness of the chops). While that's happening, melt a little more butter and oil in another frying pan and fry the apple and onion rings. Drain everything on crumpled silicone paper (parchment) before serving.