Best Sage Rubbed Pork Chops With Warm Apple Slaw Recipes

SAGE-RUBBED PORK CHOPS WITH WARM APPLE SLAW

Steps:

• Chops: combine the sage, garlic, salt and a few grinds of fresh black pepper in a small bowl. Rub all over the chops and let them stand at room temperature for ten minutes.
• Heat the oil in a large non-stick frying pan over medium-high heat. Add the chops and brown, 1 to 2 minutes per side. Transfer to a plate.
• Slaw: Wipe out the frying pan, add fresh oil and heat over medium heat.
• Add the onion, apple and sage and cook, stirring a few times, until softened and golden brown, 4 to 5 minutes.
• Add the cabbage, carrot, vinegar and salt and continue cooking until the veggies start to soften, about 4 to 5 minutes.
• Add the broth to the pan, then return the chops, burying them in the vegetables.
• Cover and cook just until the chops have a slight blush in the center - loin is lean and should not be overcooked - about 5 to 7 minutes longer.
• To serve: arrange the warm slaw on plates, and top with a pork chop and pan juices.

SAGE-RUBBED PORK CHOPS

Steps:

• In a small bowl, combine 1 tbsp of extra virgin olive oil with the chopped sage, coarsely ground black pepper and 1 tablespoons plus 1 teaspoons salt. Rub mixture all over pork chops and allow to stand for 30 minutes.
• Preheat oven to 400 degrees. In a large oven-proof skillet, heat 1 tablespoons of extra virgin olive oil until shimmering. Add the chops to the skillet and cook over moderately high heat until browned, 3 minutes per side. Transfer skillet to the oven and roast for 5 minutes, until an instant read thermometer inserted into the thickest part of the meat, nearest to the bone, registers 145 degrees. Transfer chops to a plate to rest for 10 minutes.
• Meanwhile, in a medium skillet, heat the remaining 1 tablespoons of oil. Add the sage leaves and cook over moderate heat until crisp, about 1 minute per side.
• Put a port chop on each plate. Garnish with the fried sage leaves and serve.

SAGE PORK CHOPS WITH APPLE SLAW

Steps:

• Combine 1 tablespoon sage, garlic, 1/2 teaspoon salt and pepper in a small bowl. Rub all over pork chops and let them "marinate" at room temperature about 10 minutes. Heat 2 teaspoons of the oil in a large skillet over medium high heat. Add pork chops and brown well on both sides, 1 to 2 minutes per side. Remove to a plate.
• Wipe out the skillet and heat 2 teaspoons oil over medium heat. Add onion, apple and sage. Saute, stirring occasionally, until onion is softened and golden brown, about 4 to 5 minutes. Add cabbage, carrots, vinegar and salt, saute about 5 minutes. Add the broth and return pork chops to the pan, spooning some of the slaw over the chops.
• Cover and cook another 5 to 7 minutes. Serve.

BREADED PORK CHOPS WITH WARM APPLE-CABBAGE SLAW

Steps:

• Adjust oven racks to the top- and lower-third positions and preheat to 425 degrees F. Put a wire rack in a rimmed baking sheet.
• Toss the cabbage, apples, 2 tablespoons of the vinegar, olive oil, 2 teaspoons of the brown sugar, 3/4 teaspoon salt and a few grinds of black pepper together on another baking sheet. Roast on the top rack until the cabbage and apples are golden in spots and tender, 20 to 25 minutes. Remove and toss with dill, if using.
• Meanwhile, lay the pork chops between two pieces of plastic wrap and pound until about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of black pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
• Pour the panko crumbs out onto a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack on the prepared baking sheet. Bake on the lower rack until the pork chops are golden, crispy and cooked through, 6 to 8 minutes, flipping halfway through.
• Mix together the remaining 2 tablespoons of sour cream, 2 teaspoons water and the remaining 1 teaspoon each mustard, brown sugar and vinegar. Divide the pork chops and apple slaw among four plates; drizzle the chops with some of the sauce.

PORK CHOPS WITH APPLE-SAGE STUFFING

Steps:

• Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion and celery; cook 3 to 4 minutes or until crisp-tender, stirring occasionally.
• Add apple, raisins and apple juice; cook 2 to 3 minutes or until mixture comes to a boil. Remove from heat; stir in stuffing mix. Spread mixture in sprayed baking dish. Top with pork chops. Cover with foil; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Bake covered for 30 minutes.
• Uncover baking dish; brush pork chops with jelly. Bake uncovered an additional 15 to 20 minutes or until pork chops are thoroughly heated.

APPLE-SAGE PORK CHOPS

Steps:

• Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a bowl. Sprinkle about 1 tablespoon of the flour mixture over both sides of each pork chop.
• Heat olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned completely, 2 to 3 minutes more side. Remove pork chops to a platter.
• Cook and stir onion in the oil and drippings retained in the skillet until tender, about 3 minutes; add apple slices and continue cooking until the apple slices are tender, about 2 minutes. Pour apple juice over the onion and apple mixture; add brown sugar and remaining flour mixture and stir to dissolve.
• Return pork chops to the skillet. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until the pork is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

MCCORMICK'S APPLE & SAGE PORK CHOPS

Steps:

• Mix flour, all of the spices and salt (if using) in small bowl. Sprinkle both sides of pork chopes with 1 tablespoon of the seasoned flour.
• Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides. Remove from skillet.
• Add onion to skillet; cook and stir 3 minutes or until tender.
• Add apples; cook and stir 2 minutes.
• Stir in juice or cider, sugar and remaining seasoned flour until well mixed.
• Return pork chops to skillet.
• Bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until desired dones.