Pork Chops with Apples and Sage
This simple fall dish comes together quickly for an easy yet elegant weeknight meal. Serve with a hearty green salad and crusty bread.
- 2 Tbs. olive oil
- 4 bone-in pork chops, each about 1 inch (2.5 cm) thick
- Salt and freshly ground pepper, to taste
- 1 Tbs. unsalted butter
- 4 small apples, each cored and cut into 6 wedges
- 12 fresh sage leaves
Preheat an oven to 350°F (180°C).
In a large sauté pan over medium-high heat, warm the olive oil. Season the pork chops with salt and pepper. Add 2 of the pork chops to the pan and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer the pork chops to a plate and repeat with the remaining 2 pork chops. Transfer the second batch of chops to the plate and set aside.
Add the butter to the pan. After it has melted, place the apple wedges, cut side down, in the pan and cook, browning each cut side, 2 to 3 minutes per side. Top the apples with the sage leaves and place the seared pork chops on top of the apples.
Transfer the pan to the oven and roast until the pork chops are cooked through and the apples are tender, 10 to 15 minutes. Serve the pork chops immediately, spooning the apples and any juices in the pan on top. Serves 4.
Williams-Sonoma Test Kitchen