PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
- Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
- Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.
Nutrition Facts : Calories 413, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 76 milligrams, Sodium 98 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 26 grams
SAGE RUBBED PORK CHOPS WITH WARM APPLE SLAW
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
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.
PAN-SEARED PORK CHOPS WITH CARAMELIZED APPLES
Pork Chops with Apples is a simple dinner recipe perfect for any time of year! The apples are caramelized in butter with brown sugar, cinnamon, and honey. The pork chops are pan-seared to a beautiful golden-brown crust and are tender, juicy, and moist.
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Pat dry pork chops with paper towels.
- Brush pork chops with 1 tablespoon of olive oil and season with salt and freshly ground black pepper, and Italian seasoning.
- Allow the pork chops to rest while you prepare the apples as follows below. This brings pork chops closer to room temperature which will help them sear better.
- I used 2 apples (1 red Gala apple and 1 green Granny Smith apple, for presentation purposes). Core the apples and slice each one length-wise.
- Place sliced apples into a large bowl, add brown sugar, cinnamon, and mix. Let apples sit for about 10 minutes to release juices.
- In a large pan (I used a large stainless steel skillet), heat 1 tablespoon of butter and 1 tablespoon of olive oil on high heat. Add sliced apples (without juice at the bottom of the pan) and cook on high heat for about 3 minutes on one side, checking periodically. After 3 or 5 minutes, flip sliced apples to the other side, reduce heat to medium and cook the apples for another 3 or 5 minutes. Remove from heat.
- Cook the apples in a single layer, without overcrowding to get a slightly "roasted" appearance. That means you might have to cook apples in 2 batches. Use the remaining 1 tablespoon of butter for the second batch.
- Depending on how hot your stove gets, it might take you less or more time to cook apples, the key is to brown them or even get a slightly "burned" effect. But don't overdo it, remove the cooked apples from the skillet once the apples have this "roasted" appearance.
- Right after you remove the pan with roasted sliced apples from the heat, immediately add honey to the hot skillet - it will make apples sizzle and will caramelize them beautifully, off the heat.
- For best searing results, use a cast-iron skillet. Heat a large skillet over medium-high heat for about 3 minutes to heat it through.
- Add 2 tablespoons of olive oil - the oil should shimmer. Add the pork chops, and cook them on one side for 5 minutes, without moving.
- Reduce the heat to medium, flip the pork chops over to the other side, and cook them on medium heat for about 5 minutes. Cook longer (depending on the thickness of your pork chops) until the pork chops are cooked through.
- Spoon the cooked apples, together with the sauce from cooking the apples, over the pork chops. Top with fresh thyme.
Nutrition Facts : Calories 558 kcal, Carbohydrate 32 g, Protein 37 g, Fat 32 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 129 mg, Sodium 426 mg, Fiber 3 g, Sugar 28 g, UnsaturatedFat 20 g, ServingSize 1 serving
SAGE-SEARED PORK CUTLETS WITH APPLES
From Bon Appetit. Original recipe called for 1/2 c butter, so feel free to add more than I specified for.
Provided by kitchenslave03
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Toss apples in bowl with cider and vinegar. Cut each pork tenderloin crosswise into 6 pieces. Place between 2 pieces of plastic wrap. Pound each piece to 1/3 inch thickness. Sprinkle with salt and pepper.
- Heat 2 T oil in heavy large skillet over med-high. Lay 6 sage leaves in bottom of skillet. Place 1 pork medallion on each leaf, pressing down lightly with back of spatula.
- Reduce heat to medium; cook until underside of pork is golden, about 3 minute Place 1 sage leaf on top of each medallion and carefully turn each piece to keep sage in place. Cook til pork is just done, about 2 minute.
- Carefully transfer pork to plate and keep warm. Repeat with remaining pork, sage and oil. After removing pork from skillet, add apple mixture to skillet; cook until liquid is reduced by half, and apples are almost tender, about 5 minute.
- Return pork to skillet along with any juices that have accumulated; cook til heated through, about 2 minute Using slotted spoon, transfer pork and apples to serving platter. Add butter to pan; stir just til melted. Season with salt and pepper; pour over pork and serve.
Nutrition Facts : Calories 380.9, Fat 25.3, SaturatedFat 8.4, Cholesterol 120.1, Sodium 129.3, Carbohydrate 6.4, Fiber 1.1, Sugar 4.8, Protein 31.3
APPLE BUTTER AND SAGE PORK CHOPS
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
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
GRILLED PORK WITH APPLE & SAGE
A classic combination that manages to be low-fat and to taste fantastic too
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Heat grill to high. Grate the zest from half the lemon and squeeze the juice from both halves. Split the pork fillet down the centre, cutting almost all the way through, and open out like a book. Lift onto a baking tray and season with salt, pepper and the lemon zest. Sprinkle with 1 tbsp of the sage. Grill for 8-10 mins, turning once, until cooked through.
- Meanwhile, pour the lemon juice into a small pan. Add the apple to the pan with the remaining sage, sugar, salt and pepper. Bring to the boil, stirring, then simmer until soft, about 6 mins. Serve with your favourite green veg and potato wedges (recipe, top right).
Nutrition Facts : Calories 269 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.2 milligram of sodium
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- Toss apples in bowl with cider and vinegar. Cut each pork tenderloin crosswise into 6 pieces; place between 2 sheets of plastic wrap. Using meat mallet, pound to 1/3-inch thickness. Sprinkle with salt and pepper.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Lay 6 sage leaves in bottom of skillet. Place 1 pork medallion on each sage leaf, pressing down lightly with back of spatula. Reduce heat to medium; cook until underside of pork is golden, about 3 minutes. Place 1 sage leaf on top of each pork medallion and carefully turn each piece to keep sage in place. Cook until pork is just cooked through, about 2 minutes longer.
- Carefully transfer pork to plate. Repeat with remaining oil, sage, and pork. Add apple mixture to skillet; cook until liquid is reduced by about half and apples are almost tender, about 5 minutes. Return pork to skillet along with any accumulated juices; cook until heated through, about 2 minutes. Using slotted spoon, transfer pork and apples to serving platter. Add butter to pan juices; stir just until melted. Season sauce with salt and pepper; pour over pork and serve.
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