Tuesday, October 20, 2009

Apple & Sage Pork Chops

Makes 6 Servings

1 tablespoon flour
2 teaspoons rubbed sage
1 1/2 teaspoons seasoned salt
1 teaspoon thyme
1/2 teaspoon ground nutmeg
6 boneless pork chops, 3/4- to 1-inch thick (about 2 pounds)
1 tablespoon olive oil
2 Gala apples, cut into thin wedges
1 large onion, thinly sliced
1/2 cup apple juice


Mix flour, sage, seasoned salt, thyme and nutmeg in small bowl until well blended. Sprinkle both sides of pork chops with 1 tablespoon of the flour mixture. Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add apples, onion, remaining seasoned flour and juice to skillet; stir until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until pork chops are desired doneness. Remove pork chops to serving platter; keep warm. Simmer sauce 5 minutes or until slightly thickened. Serve sauce over pork chop.

This is a delicious dish that has lots of aromatic fall flavors. Perfect for this time of year! We ate ours up and my kids loved the fact that we were having apples for dinner. We served ours with Fettuccine Alfredo, Yeast Rolls & Brussels Sprouts. We had brownies for dessert with some warm cocoa. This is a super quick and easy dish for those weeknights when you're limited on time.

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