Name: Apple Sage Pork Chops
Ingredients: 2 teaspoon (6 g) garlic powder; 1 1/2 teaspoon (2 g) rubbed sage; 1 1/2 teaspoon (9 g) coarse sea salt; 1/4 teaspoon freshly ground black pepper; 3 bone-in pork chops, 1" to 1½" (2.5 to 4 cm) thick; 3 tablespoon (45 ml) extra virgin olive oil, divided; 1/3 cup (53 g) diced shallots; 2 large garlic cloves, sliced in half; 2 tablespoon (5 g) chopped fresh sage; 1 cup (240 ml) chicken stock; 1/4 cup (60 ml) pure maple syrup; 2 teaspoon (10 ml) Worcestershire sauce; 1 teaspoon cider vinegar; 1 to 2 Honeycrisp or Fuji apples, cored and sliced; 3 sprigs sage; 4 ounce (115 g) Gouda cheese, cubed

Apple Sage Pork Chops

By: Rachel Quenzer, excerpted from Fresh from the Farmhouse

Apple Sage Pork Chops

By: Rachel Quenzer, excerpted from Fresh from the Farmhouse

I love to add fruit to pork dishes because the sugars work so well with the pork’s mild flavors. The acidity in fruit—apples especially—helps balance out pork’s fattier oils. The apples and pork in this pork chop recipe truly complement each other in a delicious, appetizing way with a touch of sweetness. The sage adds another fresh element of flavor that rounds it all out.

These pork chops are simple to make and come together quickly. This delicious dish is also something you can make year-round, since apples are widely available.

Serves3

Ingredients

2 teaspoons (6 g) garlic powder
1 1/2 teaspoon (2 g) rubbed sage
1 1/2 teaspoon (9 g) coarse sea salt
1/4 teaspoon freshly ground black pepper
3 bone-in pork chops, 1" to 1½" (2.5 to 4 cm) thick
3 tablespoons (45 ml) extra virgin olive oil, divided
1/3 cup (53 g) diced shallots
2 large garlic cloves, sliced in half
2 tablespoons (5 g) chopped fresh sage
1 cup (240 ml) chicken stock
1/4 cup (60 ml) pure maple syrup
2 teaspoons (10 ml) Worcestershire sauce
1 teaspoon cider vinegar
1 to 2 Honeycrisp or Fuji apples, cored and sliced
3 sprigs sage
4 ounces (115 g) Gouda cheese, cubed

INSTRUCTIONS

In a small bowl, stir together the garlic powder, rubbed sage, coarse sea salt and pepper. Pat the pork chops dry with a paper towel, then rub the seasoning mixture onto both sides.
Heat a 15-inch (38-cm) ovenproof, rimmed braising pan or sauté pan over medium-high heat. Add 2 tablespoons (30 ml) of the olive oil, and when it is shimmering, add the pork chops. Cook for three minutes per side, then transfer to a plate.
Lower the heat to medium, add the remaining tablespoon (15 ml) of olive oil and let heat. Then, add the shallots, garlic and fresh sage. Heat for about 5 minutes, stirring regularly, until the shallots become translucent.
Add the chicken stock and deglaze the pan, scraping the browned bits from the bottom. Simmer until the chicken stock has reduced by about half.
Set your oven to broil. Meanwhile, in a small bowl, mix together the maple syrup, Worcestershire sauce and cider vinegar. Add the pork chops back to the pan, and pour the maple syrup sauce over them.
Add the apples and the sage sprigs, ensuring the sprigs are immersed in the sauce. Spoon the sauce over the pork chops and broil for 5 minutes.
Open the oven door, add the cheese cubes to the pan, then broil for 2 to 3 additional minutes. Remove the pan from the oven, cover and let rest for 5 minutes. Serve warm with cooked rice or the Rosemary Sage Roasted Potato Wedges.