Baked Pork Chops With Apples And Sage Food

PORK CHOPS WITH BAKED APPLES

Steps:

• Preheat the oven to 450 degrees F. Toss the parsnips, turnip and onion with the olive oil, rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Arrange the apples on top, cut-side up; brush with 2 tablespoons apricot preserves and season with pepper. Roast until the vegetables and apples soften, 20 minutes. Switch the oven to broil; broil until the vegetables are golden brown, 5 minutes.
• Meanwhile, mix the remaining 2 tablespoons preserves, 1/2 cup water, the Worcestershire sauce and sage in a large bowl; season with pepper. Pierce the pork all over with a fork; add to the bowl. Marinate 10 minutes.
• Remove the pork chops from the marinade (reserve the marinade); arrange on a wire rack set on a baking sheet and season with salt and pepper. Broil until cooked through, 4 to 5 minutes.
• Transfer the marinade to a saucepan and boil over medium-high heat until thickened, 3 minutes. Whisk in the butter. Drizzle over the pork; serve with the vegetables and apples.

SAGE RUBBED PORK CHOPS WITH WARM APPLE SLAW

Steps:

• Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).
• Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.
• Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.
• To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.

MCCORMICK'S APPLE & SAGE PORK CHOPS

Steps:

• Mix flour, all of the spices and salt (if using) in small bowl. Sprinkle both sides of pork chopes with 1 tablespoon of the seasoned flour.
• Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides. Remove from skillet.
• Add onion to skillet; cook and stir 3 minutes or until tender.
• Add apples; cook and stir 2 minutes.
• Stir in juice or cider, sugar and remaining seasoned flour until well mixed.
• Return pork chops to skillet.
• Bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until desired dones.

PORK CHOPS WITH SAGE AND SWEETENED APPLES

Steps:

• Preheat the oven to 200/180/Gas 6. Heat oil in a frying pan and then brown chops for 2 minutes on each side. Transfer to a plate.
• Add the butter to the pan, then when melted, add the sage, onion and apple, cut side down. Saute for about 5 minutes and then transfer to a roasting tin, turning the apple halves cut side up and sprinkle them with the sugar.
• Roast for about 15 minutes, adding the pork back to them for the last 10 minutes.

APPLE-SAGE PORK CHOPS

Steps:

• Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a bowl. Sprinkle about 1 tablespoon of the flour mixture over both sides of each pork chop.
• Heat olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned completely, 2 to 3 minutes more side. Remove pork chops to a platter.
• Cook and stir onion in the oil and drippings retained in the skillet until tender, about 3 minutes; add apple slices and continue cooking until the apple slices are tender, about 2 minutes. Pour apple juice over the onion and apple mixture; add brown sugar and remaining flour mixture and stir to dissolve.
• Return pork chops to the skillet. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until the pork is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

APPLE BUTTER AND SAGE PORK CHOPS

Steps:

• Preheat the broiler to high.
• Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 2-3 minutes. Reduce the heat to medium and continue cooking for about 5 minutes, or until the pork chops are cooked through.
• Remove the pork from the pan to a plate. Spread each pork chop with a layer of apple butter.
• To the skillet, add the butter, garlic, apples, and sage. Cook 1-2 minutes then remove from the heat. Slide the pork back into the the skillet. Drizzle the balsamic vinegar over the pork. Transfer the skillet to the oven and broil for 2-3 minutes or until the apples are lightly charred.
• Remove from the oven and top with fresh thyme. Spoon the butter over the pork chops. Serve and enjoy!

BAKED PORK CHOPS AND APPLES

Steps:

• Peel, core, and slice the apples.
• Preheat the oven to 350 degrees.
• Melt the butter in a skillet.
• Brown the pork chops on both sides in the butter.
• Grease (or spray) a large baking dish.
• Put the apple slices in the bottom of the dish.
• Mix the brown sugar and cinnamon.
• Sprinkle the cinnamon and sugar over the apples.
• Place the pork chops on top of the apples.
• Cover with foil and bake for 1 and 1/2 hours.

3-INGREDIENT PORK CHOPS WITH ROASTED APPLES AND SAGE

Steps:

• Preheat oven to 400°F. Season pork chops on both sides with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork chops, turning occasionally (including outside edge of fat cap), until browned all over, 8-10 minutes. Transfer chops to a roasting pan.
• Cook apples, sage, and 1/2 tsp. salt in same skillet over medium heat, turning apples, until browned on all sides, about 3 minutes. Transfer apples and sage to roasting pan, nestling around chops.
• Transfer roasting pan to oven and roast until chops are cooked through and an instant-read thermometer inserted into center of chops registers 160°F, 8-10 minutes.
• Divide chops among plates and serve with apples and sage alongside.

PORK CHOPS WITH APPLES AND SAGE

Steps:

• In large resealable food-storage plastic bag, mix 2 cups of the apple juice, 1/2 cup brown sugar and the salt. Add pork chops; seal bag. Refrigerate 8 hours, turning bag occasionally.
• Drain pork chops, discarding marinade. Pat pork dry; sprinkle with 1/4 teaspoon of the pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork chops; cook 3 minutes on each side. Reduce heat to medium-low; cook 1 to 2 minutes longer on each side or until pork is no longer pink in center. Remove pork chops from skillet; cover to keep warm.
• Add apples to skillet; cook 4 minutes, stirring frequently, until lightly browned. Add 1 tablespoon brown sugar, the sage and remaining 1/2 cup apple juice and 1/4 teaspoon pepper. Increase heat to medium-high; cook 3 minutes or until apples are soft. Spoon apples over pork chops.

BAKED PORK CHOPS WITH APPLES AND SAGE

Steps:

• Preheat the oven to 350°F.
• Heat 1 tbsp of butter with the oil in a large frying pan. Sauté the onions on medium high until golden. Layer in the bottom of a 9x13 baking dish.
• Peel, core and slice the apples, the same size as if for a pie. Heat the remaining tbsp of butter in the same pan. Sauté the apples until they begin to soften and brown slightly. Remove and add to the onions.
• Season both sides of the chops with salt and pepper. In the same pan, sear the pork chops on each side on high heat, two at a time. Use a little more oil if necessary. They should have a slightly browned crust but are not cooked through. Remove and arrange on top of the onions and apple slices.
• If making ahead, stop at this point, cover the pan with foil and refrigerate.
• Mix the cornstarch and water. Mix the apple cider, cinnamon and sage together, add the cornstarch, and pour over the chops. If desired, add more pepper and salt at this time.
• Cover with foil and bake in the centre of the oven for 30 minutes.