Why yes, they do taste just as good as they look!
This recipe came up as a part of our participation in the Good Cheat Eats Eat Down the Pantry Challenge. We had some Harvest Naturals pork chops in the deep freezer from when they’d been reduced for quick sale at our local Ingles and, well, it was time to work them into the menu. 🙂
I knew that a part of our pantry challenge would involve some dishes that my kids weren’t going to like. I had actually thought (from past experience!) that this would be one of them. Not so! Rafe cleaned his plate and each of the older girls wanted seconds on the pork chops. With a slight modification* of Dreena Burton’s Coconut Lime Basmati Rice and a salad on the side, this was restaurant grade fare without the bill.
This recipe originated with a McCormick Recipe Inspirations spice pack that I found a few years ago at Wal-Mart. I had never cooked pork chops before and had no idea what to do with them. Lo and behold, these spice packs come with step by step instructions with what to do on the back. Problem solved! Whee!
Oh la la! Oh, so good.
The McCormick Recipe Inspiration Spice packets contain all of the seasonings that you need for the Apple and Sage Pork Chops. If you don’t have one of the spice kits, you’ll need a few spices that may not normally be in your kitchen: rubbed sage and ground allspice. The other spices called for are fairly common: minced garlic, thyme, and paprika. (In my opinion, it’s worth picking up the Recipe Inspiration kit. It’s going to be cheaper to get the kit one time and test the recipe rather than buying the full-sized spice bottles for a recipe you end up not liking.)
Apple and Sage Pork Chops**
- 1 1/2 tsp. rubbed sage
- 1 tsp. minced garlic, dried
- 1 tsp. thyme leaves
- 1/2 tsp. ground allspice
- 1/2 tsp. paprika
- 1 T. flour (or, to be gluten free, use 1 T. arrowroot powder. That’s what we use.)
- 1 tsp. salt – don’t forget this as it quite noticeably alters the taste 😉
- 4 boneless pork chops, 1 inch thick (about 1 1/4 lbs.) – You don’t have to use this particular thickness – just watch them closely while they’re cooking and adjust the time accordingly.
- 2 T. olive oil (or coconut oil or ghee – mmm!***)
- 1 medium onion, thinly sliced
- 2 red apples, thinly sliced (Try for organic! Apples are one of the most sprayed of all crops.)
- 1/2 c. apple juice ****
- 1 T. brown sugar****
1. Put the flour, salt, and all of the spices in a bowl. Mix them up really well with a fork.
2. Lay your pork chops out on a plate or a 9″x13″ dish. Take 1 T. of the seasoned flour mix and rub it into the pork chops on both sides. Reserve the rest of the seasoned flour for later.
3. Heat your oil or ghee in a 12″ skillet over medium-high heat. Cook the pork chops on each side until browned. Remove from skillet.
4. Add the sliced onion to the skillet. Stirring occasionally, cook until softened – approximately 3 minutes. Add the apples to the onions and cook for two more minutes.
5. Add the juice, sugar, and reserved seasoned flour to the skillet and stir until thoroughly blended. Put the pork chops back into the skillet and stir them in. Swirl the pork chops into the apples and onions, thoroughly coating them with the sauce.
6. Once this has come to a nice, bubbly boil, cover the skillet and turn the heat down to low. Let it simmer for about five minutes or until your handy, dandy meat thermometer says that they’re done.
7. Eat and enjoy!*****
Have any favorite pork chop recipes that you’d like to share? Please do so in the comments below! 😀
*Our modifications included using full fat coconut milk, white basmati rice, and, as we had no lime zest, 1 tsp of lemon zest and 1/2 tsp. of orange zest. So, so good!
**Normally, I try to *not* post full recipes that I did not develop. I would much rather refer people to the person who created the original so that credit is given where credit is due. However, the only Apple Sage Pork Chop recipe that I saw on McCormick’s website was different from the one I’m sharing with you.
***The reading that I’ve done has recommended NOT cooking with olive oil as heat will damage the molecular structure of the oil and make it less than desirable for consumption.
****Part of the pantry challenge involves using what you have on hand. We did not have any apple juice and I don’t buy brown sugar. (Whenever we need brown sugar, we mix 1 c. white sugar with 1 T. of molasses. Voila! Instant brown sugar without having to add a line item to the grocery budget or take up another plot of pantry real estate.) To compensate for our lacking ingredients, I used 1/4 c. apple cider vinegar, 1/8 c. (aka 2 T.) molasses, and about 1/8 c. water. This gave it a deeper, less sweet flavor than normal and was, as I mentioned above, well received by all.
*****I don’t really have anything else to add. I just wanted to see if I could work 5 stars into this post. 😉