Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Vegetable oil - approximately

  2. To film skillet

  3. Loin pork chops - 1/2

  4. 2 tablespoons 30ml Unsalted butter

  5. 2 tablespoons 30ml Red onions (medium)

  6. Peeled and cut into 1/4-inch slices

  7. 1 tablespoon 15ml Minced garlic

  8. 2 tablespoons 30ml Sweet apples - cut into 1/2" (large) slices

  9. Quartered - peeled, and cored

  10. 1 tablespoon 15ml Fresh sage

  11. 1 teaspoon 5ml Dried sage

  12. 1/2 teaspoon 2 1/2ml Dried thyme leaves - crumbled

  13. 3/4 cup 177ml Unsweetened apple juice

  14. 1/2 cup 118ml Dry white wine

  15. Salt and freshly ground pepper - to taste

Instructions Jump to Ingredients ↑

  1. Film a large, heavy skillet with oil and heat over a high flame until oil is fragrant. Pat pork chops dry, quickly brown on both sides in skillet, and remove to a plate. Lower heat to medium and melt butter in skillet. Add onions and saute, stirring occasionally, until softened. Add garlic and saute until translucent (1 minute longer). Add apples and turn in butter just until completely coated.

  2. Return pork chops to skillet, sprinkle with sage and thyme, and add cider and wine. Bring liquid to a simmer and cook over fairly low heat until chops are cooked through (20 minutes).

  3. With a slotted spatula remove chops and apple mixture from skillet and keep warm. Reduce cooking liquid at a full boil over high flame, stirring constantly, until it has thickened to the consistency of light syrup. Add salt and pepper to taste, pour liquid over chops and apples, and serve hot.


Send feedback