Impress Your Friends With Dinner So Easy And Delicious
Fall always reignites my love of cooking. There’s something about the family around the table when it’s chilly and dark outside that is extra satisfying. This is one of my favorite fall recipes on a regular weeknight or when we have company over because it’s an impressive homemade meal, but also quite simple and fast. Healthy, too, so you can feel okay about serving a decadent dessert! It’s easy to prepare in advance and pop in the oven about 20 minutes before serving. Enjoy…
Pan Seared Pork Chops with Sage Applesauce
- 2 cups fresh apple cider
- 4 large, tart apples: peeled, halved, cored and cut into 1 inch cubes
- 2 Tbs chopped fresh sage or 1 tsp dried sage
- pinch of sugar, or to taste
- pinch of freshly grated nutmeg, or to taste
Pork Chop Ingredients
- 4 bone-in or boneless pork chops (thicker is better)
- 1 Tbs freshly ground black pepper
- Pinch of cayenne pepper
- 1 tsp Dijon mustard
- 3 Tbs olive oil
- 4 fresh sage leaves
To make applesauce:
*Can be done 1-2 days ahead or cheat and use store-bought applesauce and add sage
Combine the cider and apples in a heavy saucepan and place over high heat. Bring to a boil, reduce the heat to medium-low, cover and simmer stirring occasionally until the apples have softened completely and begin to break apart (20-30 minutes). The applesauce should be thick and chunky; if there is too much liquid, remove the lid and simmer uncovered until thickened. Stir in the sage and cook another 5 minutes to blend the flavors, then add the sugar and nutmeg.
Preheat oven to 400. Mix together the black pepper, cayenne pepper and mustard with 1 Tbs of the olive oil. Rub the chops with this mixture. (You can do this up to a day ahead. The longer the pork chops marinade, the more flavor they will have.)
In a frying pan over high heat, warm the remaining 2 Tbs of olive oil and sear the chops, turning once until golden brown (3-4 minutes on a side). Transfer chops to a baking sheet, place a sage leaf on top of each chop and bake until the juices run a rosy color, 15-20 minutes.
Serve with warm sage applesauce.