Pan-Seared Pork Chops with Sautéed Apple & Sage

 

A classic pairing of pork and apples is enhanced with fresh sage and thyme for this simple and succulent low-carb Autumn dinner. Simply pan-seared for about eight minutes until cooked through, butter, smashed garlic, sliced apples, and fresh sage are added to the bone-in pork chops and cooked for a few minutes, then drizzled with a little balsamic vinegar. Placed in the oven and broiled until the apples are slightly charred, the pork chops are served with warm butter from the pan spooned overtop and garnished with a flurry of fresh thyme. Delicious. 

Pan-Seared Pork Chops with Sautéed Apple, Sage & Thyme
Serves 2

Recipe adapted from The Half Baked Harvest

2 bone-in pork chops, about 1-inch thick
2 tbsp extra virgin olive oil
Kosher salt and black pepper
3 tbsp salted butter
12 fresh sage leaves
2 garlic cloves, smashed
2 apples, cut into wedges
1 tbsp balsamic vinegar
2-3 tbsp chopped fresh thyme

Preheat the broiler to high. Heat a large frying pan over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the pan, and 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.

Remove the pork from the pan to a plate. 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 pan. Drizzle the balsamic vinegar over the pork. Transfer the frying pan to the oven and broil for 2-3 minutes or until the apples are lightly charred. 

Remove from the oven and top with fresh thyme. Spoon the butter over the pork chops and serve immediately. Very nice served with boiled fingerling potatoes and Swiss chard or mixed green salad.