Do you ever get stuck in a rut when it comes to an ingredient? When I was a kid my mom made (really excellent) pork chops dipped in an egg wash and tossed with breadcrumbs and topped with onions. For the longest time, that was the only place my mind would go when it came to pork chops. More recently I’ve come to appreciate the versatility of quick cooking pork chops on nights when I just can’t deal with the thought of one. more. chicken breast. Of course, pork chops and apples are old pals, a classic pairing. However, classic doesn’t always mean delicious. Too frequently, the pork winds up dry and flavorless and the apples turn to mush. This recipe remedies both of those problems and restores the classic duo to their rightful glory.
This dish is a delightful autumn dinner, fast enough to whip up on a weeknight but special enough for company on the weekend. Thin cut pork chops are quickly seared to form a flavorful crust while the interior stays moist and tender. Then sweet and tart apples and onions are sautéed in the same pan. Finally a savory, herby cream sauce comes together at the last minute in the pan, lightly coating the pork and apples with just a bit of richness. Serve this with mashed potatoes or polenta (hint hint, an awesome recipe is coming your way tomorrow) for a hearty supper or serve along side a mixed salad for a lighter, low carb option. Either way, you’ll have a cozy, tasty fall dinner on your table in no time.
Quick Pork Chops with Apples and Sage Cream Sauce
- 1 Tbsp olive oil
- 1 Tbsp butter
- 4 (5-6 oz) thin cut bone-in pork chops
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ cup dry white wine
- 1 tsp Dijon mustard
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh sage
- 2 medium apples, cored and thinly sliced
- 1 small red onion, thinly sliced
- ½ cup heavy cream
Heat large skillet over medium high heat. With paper towels, dry pork chops. Season pork chops with ½ tsp each salt and pepper. Add oil and butter to skillet. Once oil and butter shimmer in pan, add pork chops and brown on each side, about 2 minutes per side. Remove pork chops from pan to a plate. Reduce heat to medium.
While pork chops are browning, mix mustard and wine in small bowl. Once pork chops are removed from skillet, add wine and mustard, stirring to scrap up browned bits from bottom of pan. Add apples, onions and herbs. Cook apples and onions until softened and wine has reduced, about 3-4 minutes. If pan becomes too dry, add water or wine. Add pork chops back to pan and cook until cooked through, about another 3 minutes. Turn off heat. Add heavy cream and remaining ½ tsp each salt and pepper to pan, stirring until sauce is combined.
Adapted from Cooking Light