AuthorCourtneyCategory,

 4 oz Bone-in pork chops
 2 tbsp Extra virgin olive oil
 3 tbsp Salted butter
 12 sticks Fresh sage leaves
 2 Garlic cloves, smashed
 2 tbsp Apple butter
 12 Honeycrisp apples, cut into wedges
 1 tbsp Balsamic vinegar
 1 tbsp Chopped fresh thyme
 Kosher salt and black pepper

INTRODUCTION
1

It’s fall here in the states. And since I’m in coastal California, by fall I mean the temperature has dropped to 72 F.

Even so, I LOVE cooking my autumn menu. It’s full of delicious comfort foods. I grew up on stews and pot pies, pork chops and hearty aromas filling the house. Even though I’m a health nut and I track all of my food, cooking is a passion of mine. One that I don’t anticipate going away anytime soon.

This pork chop recipe is a family favorite. And a great way to get out of that chicken dinner rut. With the warm apples and apple butter, hints of sage and thyme and the fact that it takes only one pan makes it the perfect mid week meal and super easy clean up!

DIRECTIONS
2

PREHEAT the broiler to high.

3

HEAT a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 2-3 minutes. Reduce the heat to medium and continue cooking for about 5 minutes, or until the pork chops are cooked through.

4

REMOVE the pork from the pan to a plate. Spread each pork chop with a layer of apple butter.

5

TO the skillet, add the butter, garlic, apples, and sage. Cook 1-2 minutes then remove from the heat. Slide the pork back into the the skillet. Drizzle the balsamic vinegar over the pork. Transfer the skillet to the oven and broil for 2-3 minutes or until the apples are lightly charred.

6

REMOVE from the oven and top with fresh thyme. Spoon the butter over the pork chops. Serve and enjoy!

Ingredients

 4 oz Bone-in pork chops
 2 tbsp Extra virgin olive oil
 3 tbsp Salted butter
 12 sticks Fresh sage leaves
 2 Garlic cloves, smashed
 2 tbsp Apple butter
 12 Honeycrisp apples, cut into wedges
 1 tbsp Balsamic vinegar
 1 tbsp Chopped fresh thyme
 Kosher salt and black pepper

Directions

INTRODUCTION
1

It’s fall here in the states. And since I’m in coastal California, by fall I mean the temperature has dropped to 72 F.

Even so, I LOVE cooking my autumn menu. It’s full of delicious comfort foods. I grew up on stews and pot pies, pork chops and hearty aromas filling the house. Even though I’m a health nut and I track all of my food, cooking is a passion of mine. One that I don’t anticipate going away anytime soon.

This pork chop recipe is a family favorite. And a great way to get out of that chicken dinner rut. With the warm apples and apple butter, hints of sage and thyme and the fact that it takes only one pan makes it the perfect mid week meal and super easy clean up!

DIRECTIONS
2

PREHEAT the broiler to high.

3

HEAT a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 2-3 minutes. Reduce the heat to medium and continue cooking for about 5 minutes, or until the pork chops are cooked through.

4

REMOVE the pork from the pan to a plate. Spread each pork chop with a layer of apple butter.

5

TO the skillet, add the butter, garlic, apples, and sage. Cook 1-2 minutes then remove from the heat. Slide the pork back into the the skillet. Drizzle the balsamic vinegar over the pork. Transfer the skillet to the oven and broil for 2-3 minutes or until the apples are lightly charred.

6

REMOVE from the oven and top with fresh thyme. Spoon the butter over the pork chops. Serve and enjoy!

Apple Butter & Sage Pork Chops

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