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Active Time
15 minutes
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Total Time
20 minutes
In Epi's3-Ingredient Recipesseries, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
The classic pairing of pork and apples gets enhanced by a hint of sage for a simple and delicious dinner.
Ingredients
Serves 4
Step 1
Preheat oven to 400°F. Season pork chops on both sides with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork chops, turning occasionally (including outside edge of fat cap), until browned all over, 8–10 minutes. Transfer chops to a roasting pan.
Step 2
Cook apples, sage, and 1/2 tsp. salt in same skillet over medium heat, turning apples, until browned on all sides, about 3 minutes. Transfer apples and sage to roasting pan, nestling around chops.
Step 3
Transfer roasting pan to oven and roast until chops are cooked through and an instant-read thermometer inserted into center of chops registers 160°F, 8–10 minutes.
Step 4
Divide chops among plates and serve with apples and sage alongside.
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Reviews (6)
Back to Top苹果和鼠尾草,煮熟的肉汁pork, are a delicate balance of sweet and savory. The recipe itself is fine, although I agree that 160 degrees is overdone. I took mine out a bit earlier at 145 degrees. After it sat for 10 minutes it was cooked thoroughly and thoroughly delicious. Make sure your pork chops are the recommended thickness.
susan1228
Washington, DC
3/27/2020
To me, one of the key indicators of a decent pork recipe is the relative temp to which the writer recommends the protein be finished. I recognize there was a time when trichinosis was an issue and pork was required to be cooked to a bare minimum of 160° leaving the meat almost unpalatable, dry and tough. Thankfully, those days are well behind us and pork can now be cooked to a medium rare of 135° resting time and serving temperature of 144°. Those cooks and presenters who still insist on cooking pork to this temperature are not worthy of a download in my opinion, which is a shame because their recipe might actually be scrumptious. So cooks, please bring your skills into the 21st century.
d.hetland1094
3/26/2019
160°? Are you insane? It will be petrified. For raw pork (not ground), the USDA recommends 145°, and they're always playing it safe. I do a variation on this with sliced pork tenderloin on top of the stove. Classic fall combo.
stevenb30
Montclair, mNJ
10/17/2017
Amazing recipe. Instead of using apples, I substituted it with apple butter (already had it at home). So, the porkchops were marinated with apple butter and sage.
burnsintl9391
Lewisville, Tx
10/17/2017
Tasty and very simple to make. Make sure the pork is not overcooked. I used pork loin steak which was nicely marbled and it was tender.
Anonymous
Ontario, Canada
2/8/2017
At 160 degrees, pork chops will be dry, overdone, tough and tasteless. Even the notoriously conservative USDA concedes that pork is safe when it is cooked to 145 degrees.
Anonymous
nowhere in particular
11/10/2016
