Pork Chops with Rubbed Sage and Apples

Pork Chops with Sage and Apples, Toasted Almond Rice Pilaf, Celeriac and Carrots

A comforting meal for “extreme cold” alert nights.

3/4 tsp sage leaves, rubbed between your fingers (to release the flavor) and finely minced
1/2 tsp minced garlic
1/2 tsp dried thyme
1/8 tsp (a pinch) ground allspice
1/4 tsp paprika
1/2 TB flour
1/2 tsp salt
2 bone-in pork chops, about 1″ thick
1 TB olive oil
1/2 a medium onion, thinly sliced
1 Braeburn apple, sliced into thin sections (about 1/4″ thick)
1/2 cup applesauce mixed with 1 TB water to thin
1/2 TB brown sugar

Mix flour with spices and salt in a bowl. Distribute half of the minced garlic evenly over the pork chops and then sprinkle seasoned flour evenly over the surface of each chop.  Turn and repeat – reserving about 1 tsp of the seasoned flour for later.

Heat oil in a large skillet, then add chops and brown on both sides over medium-high heat. Remove chops from the skillet and set aside. Add onion to skillet and cook for 3 minutes or until softened, stirring frequently. Add apples to the skillet, cook and stir for about 2 minutes.

Add in the applesauce, water, brown sugar, and reserved seasoned flour. Mix well. Clear a space in the middle of the skillet and return chops to the skillet. Bring mixture to a simmer, then reduce heat to low – cover and simmer for about 5 minutes over low heat or until pork chops are done.

We had this for dinner last night with toasted almond rice pilaf and celeriac cooked with carrots (both the  celeriac and carrots were from our winter CSA share).

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