Steve and I were shopping for groceries the other day and I found a packet of spices for Apple And Sage Pork Chops. Usually, I don’t notice those little packets, but this one caught my attention.
You can see what I’m talking about at the McCormick recipes website.
So, I brought the spices open, thawed out some pork chops — and realized that I needed to double the recipe to feed everyone in the family. Fortunately, I already had all the spices the recipe called for.
This is what I ended up using:
- 3 tsp. rubbed sage
- 2 tsp. minced garlic
- 2 tsp. thyme leaves
- 1 tsp. ground allspice
- 1 tsp. paprika
- 1 tsp. flour
- 2 tsp. salt
- 8 boneless pork chops, 1 inch thick (I used thick ones)
- 4 tbsp. olive oil
- 1 med. onion, chopped
- 2 red apples, thinly sliced
- 1 cup apple juice
- 2 tbsp. brown sugar
1. I mixed the flour, spices and salt in small bowl. Then sprinkled each sides of pork chops with a pinch of the seasoned flour.
2. Then I cooked the pork chops in hot olive oil in large skillet on medium high heat until they were browned on both sides. I removed the chops from the skillet and put them on a plate to rest. I then added the onion to the skillet, cooked and stirred for 3 minutes or until tender. Then I added the apples and cooked and stirred them for three minutes.
3. Once I completed those steps, I stirred in the juice, sugar and the rest of the flour/seasoning mix, until they were well blended. Then I returned the pork chops to the skillet and brought the mixture to a boil. I reduced the heat to low and simmered for 10 minutes.
And here is what it looked like: