Pork chops are topped with caramelized apples in a sage cream sauce and are perfect for fall.
I’m going stir crazy people.
I have an almost 3 week old and a 2 1/2-year-old at home, and no car.
Why do I have no car, you ask?
Because up until this point, Andrew has been driving his first car. Yes, like the car he purchased for himself as a teenager in high school. Little did the man know when he was 17 or 18 and bought it, that it would see his wedding day and the birth of two of his children.
It’s been a good car (all 270k-ish miles of it), but to say that a two-door sports car is not practical for our family of four would be accurate. So once we found out that the fourth member of our family was on the way, we started talking about replacing said vehicle with something a bit more family-friendly. And then, as if it knew its days were numbered, the exhaust fell off two weeks before the baby was born.
And we decided that this was our sign that the car was all done serving us.
This relates to pork chops, I swear.
The husband is, understandably, mourning the loss of his beloved vehicle. And the fact that he’ll never get to put classic car license plates on it (next year would have been the car’s 20th birthday, which means it would have qualified for that special distinction). So between his mourning and my being a bit preoccupied with, oh, a newborn, we haven’t had much time to research our replacement vehicle, let alone go purchase one.
And thus, every day, he leaves for work in our only vehicle, resigning me to a day of pacing my own home (aka picking up the same toys over and over, attempting to synchronize naps for all three of us ladies, etc.). If it was -30° already in the dead of January, I wouldn’t care. But it’s fall. And it’s nice outside. And when I made pork chops and realized I didn’t have apple cider or even apple juice at home, I had to improvise.
(Enter the pork chops. And yes, that’s the only reason I am talking about our car. Because I didn’t have apple cider for the sauce.)
Whether you choose to make them with white wine (which is where my mad improvisation skills led me), or opt for the apple cider/apple juice route, these pork chops and apples are a winning combination.
Unlike the mom, toddler, baby, no car combination.
- 4 bone-in pork loin chops
- 2 tbsp. oil
- 4 tbsp. butter, divided
- 1 tsp. dried thyme (or 1 tbsp. fresh)
- 1 tsp. dried rosemary (or 1 tbsp. fresh)
- 2 cloves garlic, chopped
- 1 lb. apples, cored and sliced into ¼" slices
- 2 tbsp. maple syrup
- 1 cup apple cider (or juice... or white wine)
- ¾ cup heavy cream
- 2 tsp. fresh sage, chopped
- salt and pepper, to taste
- Pat pork chops dry and season with salt and pepper. Heat oil in skillet over medium high heat. Add pork chops and cook for 3-5 minutes or until browned. Flip pork chops, add 2 tbsp. butter, thyme, rosemary, and garlic and spoon herbs and butter over chops until pork chops are cooked through (to 145 degrees). Remove chops from pan and set aside.
- Meanwhile, melt remaining 2 tbsp. butter in a new skillet over medium heat. Add apples and maple syrup and cook until apples are soft (10-15 minutes).
- In the pan the pork chops were cooked in, add apple cider and cook over medium heat until reduced by half. Add cream and simmer lightly to thicken sauce. Add sage and salt and pepper.
- Add apples to sauce and serve over pork chops.
Sage pork chops and caramelized apples are adapted from Good Life Eats.