Skillet Pork Chops with Apples and Sage

Chops seared hard in the pan, then apples, sage and a splash of stock turned into the sauce behind them. One skillet, twenty-five minutes, and it tastes like October.

Serves 225 minutes paleogluten-freedairy-freehigh-protein

• ✓Pork chops are a straightforward everyday source of protein.
• ✓Apples bring fiber and natural sweetness — there is no added sugar in the pan sauce.
• ✓Cooked entirely in olive oil, with no butter or cream anywhere in the dish.

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Ingredients

• •2 bone-in pork chops (about 8 oz / 225 g each, 1 inch thick)
• •2 tbsp olive oil
• •2 firm apples, cored and cut in wedges
• •1 small red onion, in wedges
• •8 fresh sage leaves (or 1 tsp dried)
• •⅔ cup / 160 ml chicken stock
• •1 tbsp apple cider vinegar
• •1 tsp Dijon mustard
• •salt and black pepper

Method

1. Pat the chops dry and season hard with salt and pepper. Heat the oil in a wide skillet over medium-high.
2. Sear the chops 4–5 minutes a side until deeply browned and just cooked through. Move to a plate.
3. In the same pan, cook the apples and onion 5–6 minutes until browned at the edges; add the sage for the last minute.
4. Pour in the stock, vinegar and mustard, scraping up the browned bits. Simmer 2 minutes until it coats a spoon.
5. Return the chops and their juices to the pan for a minute, spooning the sauce over.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.