Pork Chops with Apples and Sage Recipe

by katerina on March 29, 2008

I don’t think I had had a pork chop in at least 15 years before making this recipe. The reason I wanted to was I caught Jamie Oliver making a version of this on his Jamie at Home show, and well… he made it looks sexy. I am not ashamed to admit it I was hypnotized by his accent and his love of food. Damn you Jamie. So when I went to the butcher and saw these organic grain-fed pork chops I thought I should give it a go.

I haven’t quite got the cooking time down as my pork chop was a little too well done for my liking but the parts near the bone which were closer to medium rare were absolutely excellent and the preparation with the apples and sage was fantastic. J’s chop was bigger, and therefore slightly better prepared so he raved about the meal. I was also amazed by how affordable it was – even these really nice high end pork chops were about $2 a piece. I definitely recommend revisiting this cut of meat.

I am not the only blogger to have rediscovered the pork chop. Beyond Salmon, Kalyn’s Kitchen and Christine Cooks have made some fabulous looking pork chop recipes.

[print_this]Pork Chops with Apples and Sage (serves 2)

2 pork chops, bone on.
salt and pepper
2T olive oil
1 apple
2T butter
handful of fresh sage leaves

1. Preheat the oven to 400F. Heat a skillet on the stove to medium.
2. Make teeth-like cuts into the fat of the chop about 1cm apart. Sprinkle the chops with salt and pepper.
3. Add olive oil to pan and add the chops. Brown on each side, 2-3 minutes a side.
4. Remove the chops to an oiled baking pan or casserole dish. Quickly slice the apples and add a bit of butter to the pan. Swirl and then add the apples. Saute a minute or two on each side until brown. Layer the apples on the pork chops. Toss the sage leaves in olive oil and add to the stack.
5. Bake for 4 to 6 minutes or until sage leaves crispy and pork cooked.[/print_this]

Similar Recipes:
Braised Pork Chops with Tomatoes and Sage
Smothered Pork
Korean Ribs *Slow Cooker*

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