![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cafelaI have to admit, excluding bacon, I'm not a huge fan of pork, or at least, I haven't always been. Too often, pork chops end up overcooked and dry, which is never very tasty. But, with the FDA lowering cooking temperatures for pork (and my conveniently getting an instant-read meat thermometer from my mom for Christmas) and after seeing the chefs on Cook's Country cook a pork loin, I decided to try a new flavor profile with my pork chops: apples. It didn't hurt that I had a honey crisp apple that needed to be used up, too.
These pork chops turned out fabulously, and the leftover savoury apple bits were great on the cornbread I made to go with this dish. They would go well with biscuits or even rice, I'm sure. It started as an experiment, but I'll definitely be making this again.
Comforting Apple-Sage Pork Chops
Ingredients:
2-5 pork chops (I used boneless)
1 apple (most any kind will do)
2 tb minced garlic
2 tb sage
1 tb bacon fat (if you have it; if not, you can either dice one slice of bacon and toss it in with the apple bits, or just add more butter/oil in its place)
2 tb olive oil or butter
garlic salt
pepper
1/4 c Apfelkorn liqueur/Apple schnapps (if you have it)
First, you need to peel, core, and dice your apple. I used a really small dice because I wanted the apple to cook down as easily as possible, but a larger dice would be fine. In a large skillet, heat your olive oil/butter and garlic on medium. When the garlic starts to sizzle, add the apple bits. Stir and let cook for at least a couple of minutes before adding the bacon fat.
Season your pork chops with the sage, garlic salt and pepper--I just sprinkled it on lightly, on both sides. Make room for them in the skillet; you don't want to put them right on top of the apples, because then the meat won't brown as nicely. I just moved most of the apples to the edge, and left a small mound of apple in the middle.
Turn the heat up to medium high, and cook for about 5-7 minutes, or until the bottom side of the pork chops have browned somewhat. Flip the pork chops, let cook for a minute, then add the Apfelkorn if you have it. If you don't, you could add some chicken broth, white wine, or hard cider instead. Cook for another 5 minutes or so, then start checking the temperature. You want the pork chops to read close to 145 degrees Fahrenheit. If you don't have a thermometer, just be sure that both sides are nicely browned, and you can always cut into one pork chop to make sure it's done. It should be white to veeeeery pale pink. No red or dark pink juices.
Plate with a spoonful of the apple bits on top and eat!
These pork chops turned out fabulously, and the leftover savoury apple bits were great on the cornbread I made to go with this dish. They would go well with biscuits or even rice, I'm sure. It started as an experiment, but I'll definitely be making this again.
Comforting Apple-Sage Pork Chops
Ingredients:
2-5 pork chops (I used boneless)
1 apple (most any kind will do)
2 tb minced garlic
2 tb sage
1 tb bacon fat (if you have it; if not, you can either dice one slice of bacon and toss it in with the apple bits, or just add more butter/oil in its place)
2 tb olive oil or butter
garlic salt
pepper
1/4 c Apfelkorn liqueur/Apple schnapps (if you have it)
First, you need to peel, core, and dice your apple. I used a really small dice because I wanted the apple to cook down as easily as possible, but a larger dice would be fine. In a large skillet, heat your olive oil/butter and garlic on medium. When the garlic starts to sizzle, add the apple bits. Stir and let cook for at least a couple of minutes before adding the bacon fat.
Season your pork chops with the sage, garlic salt and pepper--I just sprinkled it on lightly, on both sides. Make room for them in the skillet; you don't want to put them right on top of the apples, because then the meat won't brown as nicely. I just moved most of the apples to the edge, and left a small mound of apple in the middle.
Turn the heat up to medium high, and cook for about 5-7 minutes, or until the bottom side of the pork chops have browned somewhat. Flip the pork chops, let cook for a minute, then add the Apfelkorn if you have it. If you don't, you could add some chicken broth, white wine, or hard cider instead. Cook for another 5 minutes or so, then start checking the temperature. You want the pork chops to read close to 145 degrees Fahrenheit. If you don't have a thermometer, just be sure that both sides are nicely browned, and you can always cut into one pork chop to make sure it's done. It should be white to veeeeery pale pink. No red or dark pink juices.
Plate with a spoonful of the apple bits on top and eat!
