Skillet Pork Chops

It's been quite awhile since I posted a recipe.  Last week there was a recipe for pork chops in the newspaper, but since I didn't have all the ingredients I needed on hand, I had to alter it, quite a bit as it turns out.  The chops were really good and the side was different from the usual fare.  It was fairly quick and easy to prepare.  I had purchased a half pork loin and just cut the chops off of it.  Today I stuffed the rest of the loin and baked it.  Forgive my attempt to photograph my meal.  I served the chops and apples with acorn squash.


Skillet Pork Chops with Apples

Ingredients:

2 Tbsp olive oil

4 center-cut boneless pork loin chops, about 1-inch thick

3/4 tsp salt

1/4 tsp black pepper

2 tsp rubbed sage

1 tsp brown sugar

1 medium onion, sliced thin

1/4 small cabbage head, sliced thin, about 2 cups

2 Granny Smith apples, peeled and medium dice

1/2 cup water

1 1/2 tsp apple cider vinegar

1 Tbsp brown sugar

1/3 cup apricot preserves

2 Tbsp Dijon mustard

Method:

1.  Dry the chops with paper towels and slash the fat on the edges to prevent curling when cooking. 

2.  Combine the salt, black pepper, rubbed sage and brown sugar in a small bowl.  Sprinkle the mixture on both sides of the chops, pressing it onto the meat.

3.  In a large skillet, heat the oil over medium-high heat.  Add the chops and cook until well-browned, about five minutes.  Turn the chops, cover the pan and cook for another eight minutes or so until the chops are well-browned and reach at least 140 degrees internally.

4.  Remove the chops to a plate and tent with foil.

5.  In the same skillet (add more oil if needed), sauté the onions and cabbage until soft, about three to five minutes.  Add the apples and sauté until they are crisp-tender.  Season with salt and pepper to taste.  Remove from the skillet to a dish and keep warm.

6.  To make the pan sauce, add the water, vinegar and brown sugar to the skillet.  Using a whisk, scrape up any browned bits and mix all the ingredients together.  Stir in the preserves and Dijon.  Cook until the preserves melt and the sauce coats the back of a spoon.  Add any juices from the pork that are in the dish to the sauce and stir in.

7.  Serve the sauce with the pork chops and vegetables.