Apples and pork chops are a classic flavor pairing, but Chef Rob takes this one-pan recipe over the top with a touch of cream, bacon and crispy sage that turns into a delicious sauce right in the skillet.
Ingredients
- 2 tbsp. olive oil
- 4 boneless pork chops
- salt and pepper
- 2 slices thick-cut low-sodium bacon
- 10–12 sage leaves
- 3 red apples (2 halved and 1 cut into thin slices)
- ½ large red onion, thinly sliced
- 6 garlic cloves, thinly sliced
- 1 tbsp. tomato paste
- ½ cup apple cider vinegar
- ½ cup heavy cream
- 3 tbsp. Dijon mustard
Instructions
- Preheat oven to 375°F. In a large cast iron or other oven-safe skillet, heat oil over medium-high heat. Season the pork chops with salt and pepper, then cook them for 4 minutes per side, until browned. Once done, remove the chops from the skillet and set aside.
- Wipe out the skillet and add the bacon. Cook until crispy, then transfer to a paper towel-lined plate. With the bacon grease left in the skillet, fry the sage leaves until crisp, about 2 minutes, and set aside.
- Sear the halved apples cut side down until brown, about 4 minutes. Set them aside. Next, add the sliced apples, red onion and garlic to the pan, stirring frequently until the onions soften, about 5 minutes. Stir in the tomato paste and cook for 1 minute before adding the apple cider vinegar, heavy cream and mustard to the pan. Return the apple halves back to the skillet, seared side up. Let simmer for an additional 4 minutes or until sauce thickens slightly.
- Nestle the chops in the pan between the apple halves. Break the bacon into pieces and sprinkle them over the pork chops and apples.
- Place skillet in the oven and cook until the centers of the pork chops reach 140°F on a meat thermometer, about 10 minutes. Check the temperature halfway through, adjusting cooking time to accommodate the thickness of your pork chops.
- Garnish with crispy sage and enjoy!
Recipe courtesy of Rob Varner of Sheepshead Eats.