Apples and sage are a match made in heaven and the epitome of fall flavours. Here they are combined with dry white wine and Dijon mustard to amp up the flavour. Thick cut pork loin chops are quickly browned and then allowed to simmer in the sweet and savory sauce. Perfect served with creamy mashed potatoes and a side of kale chips for some crunch. This dish is also super duper fast, making it perfect for any weeknight. Once you get the chopping done, it is maybe 15 minutes tops from pan to plate.
The cream is optional in this dish, but it does add some richness to the sauce and helps it better coat the pork. To make this dish even quicker, use thinner cuts of pork or butterfly (cut in half horizontally almost all the way through and then flatten) your thicker cuts.
Ingredients
3 Tbsp butter, divided
4 pork chops (about 8 oz each), with or without bone
1 1/4 tsp kosher salt
1/2 tsp ground black pepper
2 large apples (or the equivalent from your garden), cored and thinly sliced
1 small red onion, thinly sliced
3 Tbsp chopped fresh sage
1/2 cup dry white wine
2 tsp Dijon mustard
3 Tbsp heavy cream, optional
additional chopped fresh sage or parsley for garnish
Directions
In a large skillet, heat 1 Tbsp butter over medium high heat. Sprinkle pork with salt and pepper on both sides. Add pork to skillet and cook, turning once, until well browned, about 5 minutes per side. Remove from pan and set aside.
Reduce heat to medium. Melt remaining 2 Tbsp of butter in skillet. Add apples, onions and sage to pan. Cook, stirring occasionally until tender but still slightly crisp, about 5 minutes. Stir in wine and mustard.
Return pork to skillet. Simmer until cooked through and sauce is reduced. Thermometer inserted into the centre of each chop should read 140 F (medium) to 160 F (well done).
Stir in cream before serving, if desired. Garnish with herbs and serve.
Serves 4.
Recipe courtesy of "Cook Real Food Every Day" Vol 2, Issue 1, 2018, Hoffman Media
