APPLE-SAGE PORK CHOPS
This is dish is one of the most loved in my home and is asked for weekly. I hope others will enjoy as well.
Provided by Patty
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 35m
Yield 4
Number Of Ingredients 13
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).
Nutrition Facts : Calories 318.2 calories, Carbohydrate 23.5 g, Cholesterol 58.9 mg, Fat 14 g, Fiber 3.1 g, Protein 24.6 g, SaturatedFat 3.5 g, Sodium 620 mg, Sugar 15.1 g
PORK CHOPS WITH BAKED APPLES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Toss the parsnips, turnip and onion with the olive oil, rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Arrange the apples on top, cut-side up; brush with 2 tablespoons apricot preserves and season with pepper. Roast until the vegetables and apples soften, 20 minutes. Switch the oven to broil; broil until the vegetables are golden brown, 5 minutes.
- Meanwhile, mix the remaining 2 tablespoons preserves, 1/2 cup water, the Worcestershire sauce and sage in a large bowl; season with pepper. Pierce the pork all over with a fork; add to the bowl. Marinate 10 minutes.
- Remove the pork chops from the marinade (reserve the marinade); arrange on a wire rack set on a baking sheet and season with salt and pepper. Broil until cooked through, 4 to 5 minutes.
- Transfer the marinade to a saucepan and boil over medium-high heat until thickened, 3 minutes. Whisk in the butter. Drizzle over the pork; serve with the vegetables and apples.
Nutrition Facts : Calories 460 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 125 milligrams, Sodium 280 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 39 grams
PORK CHOPS WITH APPLES AND SAGE
Enjoy these pork chops with apples and sage - a tasty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 250, Carbohydrate 24 g, Fiber 2 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 620 mg
3-INGREDIENT PORK CHOPS WITH ROASTED APPLES AND SAGE
The classic pairing of pork and apples gets enhanced by a hint of sage for a simple and delicious dinner.
Provided by Molly Baz
Categories 3-Ingredient Recipes Dinner Fall Pork Chop Pork Apple Sage Quick & Easy
Yield Serves 4
Number Of Ingredients 6
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.
BAKED PORK CHOPS AND APPLES
I found this in a pamphlet from the orchard (about Maryland apple orchards) a few years ago when we were picking apples. It is one of the tastiest things I have ever made!
Provided by ladypit
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel, core, and slice the apples.
- Preheat the oven to 350 degrees.
- Melt the butter in a skillet.
- Brown the pork chops on both sides in the butter.
- Grease (or spray) a large baking dish.
- Put the apple slices in the bottom of the dish.
- Mix the brown sugar and cinnamon.
- Sprinkle the cinnamon and sugar over the apples.
- Place the pork chops on top of the apples.
- Cover with foil and bake for 1 and 1/2 hours.
Nutrition Facts : Calories 470.7, Fat 22, SaturatedFat 8.4, Cholesterol 147.5, Sodium 147.1, Carbohydrate 25.9, Fiber 3, Sugar 21.5, Protein 41.6
BAKED PORK CHOPS WITH APPLES AND SAGE
The tastes of Autumn in this recipe are enough to warm any winter day. It's not necessary to thicken the liquid, but it does help make a better sauce. It can be made ahead up to a certain point in the recipe, refrigerated and finished later. See directions.
Provided by Gourmand
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
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.
PORK CHOPS STUFFED WITH APPLES AND SAGE
To compliment this dish, serve it with light side dishes such as Recipe #251321, and Recipe #260696, and topped with some decorative fresh parsley. Your kitchen will be filled with aromatics all day! A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
Provided by 2Bleu
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, Sauté 10 minutes or until vegetables are tender and liquid evaporates.
- Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
- Preheat oven to 375°F Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
- Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
- Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned.
- Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan. Bake for 30 to 40 minutes. Let stand 5 minutes before serving.
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