Fresh apples and apple cider make these pork chops the perfect treat for fall. And though they look like they take hours to prepare, they're ready in just 20 minutes. Photo by Con Poulos; Food styling by Vivian Lui; Prop styling by Marina Malchin
Yields: 4 servings
Cost Per Serving: $4.89
Prep Time: 20 min
Total Time: 20 min
Total Fat 20g
Saturated Fat 5g
Total Carbohydrate 30g
Dietary Fiber 5g
• 4 crisp red apples, such as Gala or Braeburn, cored and cut into 3/4-inch-thick wedges
• 1/4 cup(s) fresh sage leaves
• 2 tablespoon(s) olive oil
• 4 bone-in pork chops, each about 1 inch thick
• Kosher salt
• 3/4 cup(s) hard cider or dry white wine
• 1 teaspoon(s) grated fresh ginger
• 1 bunch(es) spinach, thick stems discarded
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1. Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the apples and sage with 1 tablespoon olive oil. Roast for 10 minutes.
2. Meanwhile, heat the remaining tablespoon oil in a large skillet over medium-high heat. Season the pork chops with 1/2 teaspoon each salt and pepper and cook until golden brown, 2 to 3 minutes per side. Remove the skillet from the heat. Transfer the chops to the baking sheet, nestling them among the apples, and roast until the chops are just cooked through and the apples are tender, 5 to 6 minutes.
3. While the apples and pork are roasting, return the skillet to medium heat. Add the cider and ginger and simmer, scraping up any brown bits, for 2 minutes.
4.Transfer the pork chops to plates and toss the apples with the spinach. Serve with the pork chops and pan sauce.