Name: Skillet Pork Chops with Apples and Maple-Sage Butter
Total time: 30 min
Yield: Serves 4
Ingredients: 4 tablespoons unsalted butter, softened, plus 1 tablespoon unsalted butter; 2 tablespoons maple syrup; 1 tablespoon minced fresh sage; Salt and pepper; 4 (6- to 8-ounce) boneless pork chops, 3/4 to 1 inch thick, trimmed; 2 Granny Smith apples, peeled, cored, halved, and cut into 1/2-inch-thick wedges; 1 red onion, halved and sliced thin; 1 tablespoon red wine vinegar

Time

30 minutes

Yield

Serves 4

Ingredients

Ingredient check list

4 tablespoons unsalted butter, softened, plus 1 tablespoon unsalted butter

2 tablespoons maple syrup

1 tablespoon minced fresh sage

Salt and pepper

4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed

2 Granny Smith apples, peeled, cored, halved, and cut into ½-inch-thick wedges

1 red onion, halved and sliced thin

1 tablespoon red wine vinegar

Why This Recipe Works

The fresh sage and maple syrup butter melts on the hot chops, forming a flavorful sauce without any extra cooking.

Before You Begin

You can also use Gala or Fuji apples here.

Instructions

Combine softened butter, 1 tablespoon maple syrup, sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl; set aside. Pat chops dry with paper towels and season with salt and pepper. Melt remaining 1 tablespoon butter in 12-inch skillet over medium-high heat. Cook chops until well browned and meat registers 140 degrees, about 5 minutes per side. Transfer to platter and tent with foil.

Pour off all but 1 tablespoon fat from skillet. Add apples, onion, and 1/4 teaspoon salt and cook, covered, over medium-high heat until softened, about 6 minutes. Stir in vinegar and remaining 1 tablespoon maple syrup and cook, uncovered, until apples start to brown, 2 to 4 minutes.

Stir any accumulated pork juices into apple-onion mixture and spoon around chops. Dollop chops with maple-sage butter. Serve.