I love fall.
I love the crisp air in the morning and night.
I love the colours.
I love big sweaters and scarves.
I love comfort food.
Seeing the increasing abundance of apples at the farmer’s market on the weekend has resulted in two things, me buying too many apples, and me needing to find ways to use those apples. Therefore, on the menu Sunday night was:
Pork Chops with Apple-Sage Sauce
1 apple, preferably Granny Smith (I used 3, we had lots)
1 tbsp (15 mL) garlic butter
4 centre-cut pork chops, preferably seasoned and each about 1/2-in. (1-cm) thick
1/2 cup (125 mL) apple juice
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) dried sage leaves
1/4 tsp (1 mL) each chili flakes and salt
1. Cut apple into quarters, then slice out core. Slice into thick wedges. Melt butter in a large non-stick frying pan over medium heat. When bubbly, add apple. Turn occasionally, until golden on both sides, 2 to 3 min, then remove to a small plate.
2. Add pork to pan. Cook until browned, about 3 min per side. In a bowl, stir juice with Dijon and seasonings. Once chops are browned, pour in juice mixture and add apples. Reduce heat, cover and simmer, turning chops occasionally, until cooked through, 5 to 7 min. Remove chops and apples from pan and place on plates. Boil sauce, stirring often, until as thick as you like, 3 to 5 min. Pour over chops.
We served this with brown rice, and it was delicious. It’s also quick to make, which is perfect for weeknights!
Adapted from: Chatelaine