Weekend Recipe: Skillet Pork Chops with Apples and Maple-Sage Butter

In this recipe from Cook's Country, the fresh sage and maple syrup butter melts on the hot chops, forming a flavorful sauce without any extra cooking.

Skillet Pork Chops with Apples and Maple-Sage Butter
Serves 4

You can also use Gala or Fuji apples here.

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

INSTRUCTIONS

1. 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.

2. 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.

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

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