Typically when one thinks of apple recipes and apple season, it is usually just sweets.
However, apple and pork are WONDERFUL together! This recipe combines all of the fall flavors you want and love, but in savory dish. From the apple, the cinnamon, and the sage, this recipe is sure to knock your socks off.
It may sound a little odd, but I promise you will love this combination of flavors!
- 4 boneless skinless pork chops
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 medium apples, cored and sliced
- 1/2 red onion, largely diced
- 2-3 fresh garlic cloves, minced
- 2 teaspoons fresh rosemary, minced*
- 2 teaspoons fresh sage, minced*
- 3/4 cup chicken broth
- 2 teaspoons Dijon mustard
- 1/4 cup apple cider
*alternately, you may use 1/2 teaspoon each of dried/ground rosemary and sage
- Heat olive oil in a large skillet over medium-high meat. Season both sides of the pork chops with salt, pepper, and cinnamon.
- Place the seasoned pork chops into the hot skillet. Cook on both sides about 3-4 minutes until there is some color and the chops are mostly cooked. Remove to a clean plate and set aside.
- In the same skillet over medium-high heat, melt the pat of butter. Place the sliced apples, red onion, and garlic in the skillet. Cook for about 3-5 minutes or until the onions start to soften. Add in the rosemary and sage, then continue to cook for an additional minute.
- In a measuring cup, stir together the chicken broth, Dijon mustard, and apple cider. Pour the mixture over the apples in the pan.
- Heat for a minute or two, then add the pork chops back into the pan, spooning the sauce over the top, and allowing the pork to finish cooking.
- Garnish with fresh rosemary and sage. Enjoy!
Apple Cider Pork Chops
Season pork chops on both sides with salt, pepper, and cinnamon.
In a skillet over medium-high heat allow some olive oil to get hot and place the pork chops in the pan.
Cook on both sides for a few minutes and remove from pan when they are almost done.
In the same pan, place a pat of butter and allow to melt.
Place the sliced apples, red onion, and minced onions in the pan.
Stir and cook for a few minutes, allowing the onions to soften. Stir in the fresh rosemary and sage and allow to cook for a minute or two.
In a measuring cup, stir together the chicken broth, Dijon mustard, and apple cider. Pour into the pan with the apples.
Add the pork chops back to the mixture.
Cover the pork chops with the sauce and allow to cook for an additional 5 minutes.
Serve on a plate with the sauce spooned over the pork chops and apple mixture.
Garnish with fresh sage leaves and rosemary sprigs!