Baked Pork Chops With Apples And Sage Food

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PORK CHOPS WITH BAKED APPLES



Pork Chops with Baked Apples image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium turnip, peeled and cut into 1/2-inch pieces
1 red onion, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary
Kosher salt and freshly ground pepper
2 small cooking apples (such as Gala), halved and seeded
1/4 cup apricot preserves
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh sage
4 bone-in pork loin chops (1/2 inch thick; about 1 1/2 pounds total)
1 tablespoon unsalted butter

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.

Nutrition Facts : Calories 460 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 125 milligrams, Sodium 280 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 39 grams

SAGE RUBBED PORK CHOPS WITH WARM APPLE SLAW



Sage Rubbed Pork Chops with Warm Apple Slaw image

NOTE: To make this quicker and easier you can use one 16-ounce bag of pre-shredded carrots and cabbage, called "Slaw Mix" instead of starting with whole cabbage and carrots. This dish can also be a one-pot-meal if you need to swap around. Just serve with some nice brown bread or whole-grain or whole-wheat bread.

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 teaspoons chopped fresh sage or 1 1/2 teaspoons dried
1 large clove garlic, minced (about 1 teaspoon)
1 teaspoon salt, divided
Freshly ground black pepper
4 (3/4-inch) bone-in pork loin chops (about 8 ounces each)
1 large onion
1 large Granny Smith apple, cut in 1/2, cored
1/2 head green cabbage, cored
3 large carrots
2 teaspoons olive oil, divided
2 tablespoons cider vinegar
3/4 cup low-sodium chicken broth

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



Mccormick's Apple & Sage Pork Chops image

From a recipe card at the grocery store. This is very similar to Normandy Pork, but much more convenient and quick to prepare.

Provided by Spankie

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon flour
1 teaspoon salt (optional, if on salt free diet)
1 1/2 teaspoons rubbed sage
1 teaspoon minced garlic
1 teaspoon thyme
1/2 teaspoon ground allspice
1/2 teaspoon paprika
4 boneless pork chops, about 1 inch thick (1 1/4 lbs)
2 tablespoons olive oil
1 medium onion, thinly sliced
2 apples, thinly sliced (we use 1 granny smith)
1/2 cup apple juice or 1/2 cup cider
1 tablespoon brown sugar

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.

Nutrition Facts : Calories 442.6, Fat 19.9, SaturatedFat 5.5, Cholesterol 124, Sodium 675.1, Carbohydrate 24.2, Fiber 3, Sugar 17, Protein 40.8

PORK CHOPS WITH SAGE AND SWEETENED APPLES



Pork Chops With Sage and Sweetened Apples image

A very simple recipe that highlights how great pork and apples are together. A great alternative to a traditional Sunday lunch.

Provided by Noo8820

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
2 pork loin chops
1 ounce butter
1 tablespoon fresh sage, chopped
1 red onion, halved and thickly sliced
1 apple, halved
4 tablespoons dark muscovado sugar

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.

Nutrition Facts : Calories 547, Fat 38.4, SaturatedFat 15.8, Cholesterol 99.3, Sodium 147.2, Carbohydrate 33.1, Fiber 2.8, Sugar 26.8, Protein 18.9

APPLE-SAGE PORK CHOPS



Apple-Sage Pork Chops image

This is dish is one of the most loved in my home and is asked for weekly. I hope others will enjoy as well.

Provided by Patty

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 35m

Yield 4

Number Of Ingredients 13

2 tablespoons flour
1 ½ teaspoons dried sage
1 teaspoon minced garlic
1 teaspoon ground thyme
1 teaspoon salt
½ teaspoon ground allspice
½ teaspoon paprika
4 boneless pork chops
2 tablespoons olive oil
1 onion, thinly sliced
2 red apples, thinly sliced
½ cup apple juice
1 tablespoon brown sugar

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).

Nutrition Facts : Calories 318.2 calories, Carbohydrate 23.5 g, Cholesterol 58.9 mg, Fat 14 g, Fiber 3.1 g, Protein 24.6 g, SaturatedFat 3.5 g, Sodium 620 mg, Sugar 15.1 g

APPLE BUTTER AND SAGE PORK CHOPS



Apple Butter and Sage Pork Chops image

This easy recipe is all things fall. Pan seared pork chops with apple butter, sage, a splash of balsamic, and a little browned butter. It doesn't get simpler, cozier, or more delicious than this pork chop recipe. Great any night of the week with a side of creamy polenta and a colorful salad. https://www.halfbakedharvest.com/apple-butter-and-sage-pork-chops/#bo-recipe

Provided by Gagoo

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 pork chops, about 1-inch thick
2 tablespoons extra virgin olive oil
kosher salt and black pepper
3 tablespoons salted butter
12 fresh sage leaves
2 garlic cloves, smashed
2 tablespoons apple butter
1 -2 honey-crisp apple, cut into wedges
1 tablespoon balsamic vinegar
1 tablespoon fresh thyme, chopped

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!

Nutrition Facts : Calories 699.8, Fat 49, SaturatedFat 18.8, Cholesterol 183.1, Sodium 267.7, Carbohydrate 22.4, Fiber 2.7, Sugar 16.7, Protein 42

BAKED PORK CHOPS AND APPLES



Baked Pork Chops and Apples image

I found this in a pamphlet from the orchard (about Maryland apple orchards) a few years ago when we were picking apples. It is one of the tastiest things I have ever made!

Provided by ladypit

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 5

2 tablespoons butter
6 pork chops
4 apples
1/4 cup brown sugar
1/2 teaspoon cinnamon

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.

Nutrition Facts : Calories 470.7, Fat 22, SaturatedFat 8.4, Cholesterol 147.5, Sodium 147.1, Carbohydrate 25.9, Fiber 3, Sugar 21.5, Protein 41.6

3-INGREDIENT PORK CHOPS WITH ROASTED APPLES AND SAGE



3-Ingredient Pork Chops With Roasted Apples and Sage image

The classic pairing of pork and apples gets enhanced by a hint of sage for a simple and delicious dinner.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Dinner     Fall     Pork Chop     Pork     Apple     Sage     Quick & Easy

Yield Serves 4

Number Of Ingredients 6

4 (1 1/4"-thick) bone-in pork chops
1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
2 tablespoons olive oil
3 medium crisp, sweet apples (such as Honeycrisp, Fuji, or Gala), cut into 2" wedges
10 sage leaves

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



Pork Chops with Apples and Sage image

Enjoy these pork chops with apples and sage - a tasty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h25m

Yield 4

Number Of Ingredients 9

2 1/2 cups apple juice
1/2 cup packed brown sugar
1/4 cup kosher (coarse) salt
4 boneless center-cut pork chops, 1/2 inch thick (4 oz each)
1/2 teaspoon pepper
2 teaspoons olive oil
3 Granny Smith apples (about 1 1/4 lb), peeled, sliced
1 tablespoon packed brown sugar
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves

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.

Nutrition Facts : Calories 250, Carbohydrate 24 g, Fiber 2 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 620 mg

BAKED PORK CHOPS WITH APPLES AND SAGE



Baked Pork Chops With Apples and Sage image

The tastes of Autumn in this recipe are enough to warm any winter day. It's not necessary to thicken the liquid, but it does help make a better sauce. It can be made ahead up to a certain point in the recipe, refrigerated and finished later. See directions.

Provided by Gourmand

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 pork chops, 1 inch thick and with bone
2 medium onions, sliced
3 granny smith apples, peeled and sliced
2 tablespoons butter
1 tablespoon oil
1 cup apple cider
1 teaspoon cinnamon, ground
1 teaspoon sage, dried
1/2 teaspoon salt
1 teaspoon pepper, freshly ground
1 teaspoon cornstarch
1 tablespoon water

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.

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