Sage Pork Chops with Apple Pan Gravy #AppleWeek

It’s #AppleWeek Day 2 and it’s all about the entrées!

This recipe is all about happy coincidences.

First, I was planning to have Hubs grill pork chop for dinner, but he got home super late, so I decided to cook them stovetop instead (I really need to get over my grill fear).

I was poking around online looking for great recipes using apples, because my boys picked tons of not quite ripe apples from my parents’ apple tree a few weeks ago and I wanted to use them up.

So I made this delicious recipe.

Then, I got this invitation for apple week (prefect!)

And after that I found out about a great group of ladies who are Taste of Home Volunteer Field Editors (like me!) who participate in Taste of Home Tuesdays.  I’ve been wanting to cook more from the Taste of Home Magazine and Website, so this is great!

Oh, want to know where I found my pork chop recipe – boom – Taste of Home – kismet again.

My whole family loved the recipe (though the kids weren’t terribly keen on the cooked apples).  The sauce was great and helped keep the pork chops moist.  Even though there was cream in the sauce, it felt light, largely due to the apples.  This ones a keeper!

Recipe Notes:

-Use a sweeter apple for a sweeter sauce or a tart apple for a more savory sauce

Sage Pork Chops with Apple Pan Gravy

Adapted from Taste of Home

2 tbsp butter

1 tbsp canola oil

4 boneless pork chops, about 1 ½ lbs

Salt & pepper

2-3 tbsp dried sage

¼ cup flour

1 small onion, diced (about ¼ cup)

1 apple, peeled & diced (about 1 cup)

½ cup 100% apple juice or cider

½ cup chicken broth

1 sprig rosemary

¼ cup heavy cream

Fresh parsley, to garnish

Place the butter and oil in a large saucepan over medium heat. 

Season the pork chops with salt & pepper on both sides.  Rub the sage over the pork chops, then dip in flour. 

Shake off excess flour and place into the pan.  Add the onions and apples.  Cook until the pork chops are browned on both sides. 

Remove the chops from the pan.  Add the broth, apple juice, and rosemary and bring to a boil, scraping any browned bits off the bottom of the pan.

Stir in the cream.  Add the pork chops back into the pan.  Cook until the pork chops are cooked through (to an internal temperature of 145 degrees F) and the gravy is thickened.

Allow pork chops to stand for 5 minutes before serving.

Top the pork chops with the gravy and apple mixture and sprinkle with fresh parsley.

Serves 4-6

Check out more yummy main dishes from #AppleWeek bloggers!

Apple Cheddar Grilled Cheese by A Kitchen Hoor's Adventures

Apple Cider Bread by I Say Nomato
Apple-Glazed Pork Chops with Raisins by Love My Messy Messy Mess

Apple Streusel Muffins by Family Around The Table
Chicken Salad with Apples and Cranberries by Feeding Big
Chopped Apple Salad by A Day in the Life on the Farm
Fall Apples Become Yummy Applesauce for the Year by Crafty Mama in ME
Harvest Brats with Apple Slaw by Corn, Beans, Pigs and Kids
Sausage Stuffed Apples by A Palatable Pastime
Sage Pork Chops with Apple Pan Gravy by Amy's Cooking Adventures
Scalloped Apples Casserole by Red Cottage Chronicles
Slow Cooker Apple Cider Pulled Pork by Cooking With Carlee
Southern Style Fried Apples by New South Charm

Making the Most of Nap Time - Pear Preserves

Sage Pork Chops with Apple Pan Gravy - Amy's Cooking Adventures

Bite Sized Apple Pie - Jolene's Recipe Journal

Best Ever Stuffed Mushrooms - LPHJ Kitchen

Scalloped Apple Casserole - Red Cottage Chronicles