Sage And Apple Roasted Pork Chops

My hiking into Almaden Quicksilver County Park got me to pick some beautiful sage….What to do with it? Whole Foods had some beautiful bone-in pork chops, so I call my mom in France and she gave me that recipe.

Merci Maman!

Plump, rich pork chops with melting fat and crunchy crackling, steeped in cider and surrounded by sweet apples infused with thyme and dotted with crisp sage leaves.

To serve two you’ll need:

Two big pork chops (Yes, bone-in if poss)

3-4 apples (nothing fancy whichever variety you have in the house will do)

6 oz can of apple cider

3 oz of apple vinegar

Generous handful of shallots

Couple sprigs of fresh thyme

Handful of sage leaves

Olive oil

Salt + Pepper

A frying pan you can put in the oven.

Preheat your oven to 350 F (180C). Slice up your shallots, core and chop your apples into segments (cut into quarters, then half those quarters). Season your pork chops generously with salt and pepper.

When you’re ready, pop your frying pan on a medium heat with a good drizzle of olive oil. Throw in the thyme to flavour it.

When it’s nice and hot, fry your chops so that they brown on each side.

Then rest them on their crackling until it starts to crisp.

Throw in your shallots and fry until soft and just starting to brown.

Remove your chops and place on one side.

Throw in your apples and toss in the herby sauce until glistening. Add a 3-4 sage leaves.

Then nestle your chops back into position, surrounded by apples.

Pour in about half a can of cider (6 oz) and the apple vinegar (3 oz), enough so that the chops are swimming in it but not drowned in it.

Put the whole thing in the oven (minus the pan handle in my case!) for about 30 mins, keeping an eye on it – when the meat is golden brown and the apples soft and gooey – it’s done!

Serve in the pan.

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