Now that the Fantasy Football season is over and done with—please, don’t ask how I did this year!—Sundays are feeling a little empty around our house. Since we’re not spending literally all day glued to NFL Red Zone, I decided to bring back the good ol’ Sunday lunch this past weekend in an attempt to fill the lonely void. I’m hoping to make this a weekly tradition, not only because it’s a great way to spend some quality time with Harrison over a great meal, but also because I have so many entree recipes I’m dying to try out. First on the docket: Apple Cider Sage Pork Chops with Caramelized Apples.
We almost always had Sunday lunches when I was growing up, and it was one of my favorite parts of the week. I’ve mentioned before that my family ate (and still eats) a lot of pork chops, so I was instantly drawn to this tasty take on comfort food.
The sweet, caramelized apples in this recipe perfectly balance out the salty meat and fragrant sage, and paired with simple Smashed Potatoes and Garlic Parmesan Roasted Cauliflower (recipe to come!), it made for the perfect weekend meal. Check out the recipe below, then tell me: What meals do you like to make on the weekends?
Apple Cider Sage Pork Chops with Caramelized Apples
Yield: 4 servings (adapted from GoodLife Eats)
4 bone-in pork loin chops
1 tablespoon olive oil
1 clove garlic, minced
Dash each of dried basil, dried oregano and dried thyme
1 tablespoon chopped fresh sage, or more to taste
1 pound apples (I used Pink Lady apples), peeled and sliced into 1/4-inch-thick slices
3 tablespoons butter
4 tablespoons brown sugar
1/2 cup apple cider
1/3 cup heavy cream
Salt and pepper, to taste
1. Pat pork chops dry on both sides. In large sauté pan or cast-iron skillet, heat garlic, olive oil and dried herbs over medium heat. Add meat to pan and cook for 3 to 5 minutes, or until browned. Turn and cook on other side until browned and pork is cooked through.
2. In another skillet, melt butter over medium heat. Add sugar to butter and cook for 1 minute, or until sugar starts to melt. Add apples, then sauté over medium heat until apples are browned and tender, about 10 to 15 minutes.
3. In pork chop pan, add apple cider and cook over medium heat until liquid is reduced by about half. Add cream, bring to a boil and allow liquid to bubble for a few minutes until slightly thickened. Sprinkle with fresh sage, and season with salt and pepper, if desired.
4. If serving immediately, spoon caramelized apples over pork in pan.