DS actually suggested this recipe when he saw a McCormick's Recipe Inspirations spice mix at the grocery store.
Necessity is the Mother of Invention, so I made several changes from the original recipe:
- used a thinner 1/2 -inch chop in place of 1-inch
- substituted chicken broth and teaspoon of honey for apple juice
- added pepper and Tabasco
- reduced the amount of sage and thyme
- increased the garlic (just a little)
While prepping my ingredients, I had pictures of Peter Brady saying "pork chops and applesauce" running through my head. The sauce was wonderfully thick and rich with the right balance of sweet and savoryI hope you enjoy this fall-inspired dish as much as we did.
Apple and Sage Pork Chops
1 1/4 pounds boneless pork chops (1/2 - 1 inch thick - based on your preference)
1 1/2 tablespoons all-purpose flour
1 teaspoon rubbed sage
1 1/2 teaspoons dehydrated minced garlic (if you use fresh garlic, add it to the pan with the apples)
1/2 teaspoon thyme
1/2 teaspoon ground allspice
1/2 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 medium onion, thinly sliced
2 red apples, thinly sliced
1/2 cup apple juice (or chicken broth)
1 teaspoon Tabasco (or other hot sauce)
1 tablespoon brown sugar
1 tablespoon honey
- Rinse and pat dry pork chops.
- Season flour with spices, salt and pepper.
- Sprinkle both sides of pork chops with seasoned flour.
- Heat olive oil in large skillet and brown pork chops on both sides over medium-high heat.
- Remove pork chops from skillet and put in warm oven.
- Add onion, cook and stir for 3 minutes. Add extra olive oil or a little butter, if needed.
- Add apples, cook and stir for 2 minutes. Add extra olive oil or a little butter, if needed. Add fresh garlic, if using.
- Stir in juice, Tabasco, sugar, honey and any remaining seasoned flour until well mixed.
- Return pork chops to skillet, bring to boil and reduce heat to low.
- Cover and simmer 5 minutes or until desired doneness.