Apple and Sage Pork Chops

Apple and Sage Pork Chops

Ingredients:

1 tablespoon flour

1 teaspoon salt

1 1/2 teaspoons rubbed sage

1 teaspoon minced garlic

1 teaspoon thyme

1/2 teaspoon ground allspice

1/2 teaspoon paprika

4 boneless pork chops; about 1 inch thick

2 tablespoons olive oil

1 medium onion; thinly sliced

2 Red apples; thinly sliced

1/2 cup apple juice or 1/2 cup cider

1 tablespoon brown sugar


Directions:

Mix flour, all of the spices and salt (if using) in small bowl. Sprinkle both sides of pork chopes with 1 tablespoon of the seasoned flour.

Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides. Remove from skillet.

Add onion to skillet; cook and stir 3 minutes or until tender.

Add apples; cook and stir 2 minutes.

Stir in juice or cider, sugar and remaining seasoned flour until well mixed.

Return pork chops to skillet.

Bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Spicy Glazed Pork Chops

Spicy Glazed Pork Chops 

Ingredients:

4 thick cut pork chops

1/4 cup brown sugar

1/2 tsp cayenne powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

1/2 tsp black pepper


Directions:

Preheat your oven to 350 degrees. In a bowl combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder or whatever spice blend you like).

Remove the pork chops from their package and rub the brown sugar/spice mix all over both sides. Use all of the spice mix.
Heat 2 Tbsp of olive oil in a skillet over medium/high heat. When the oil is nice and hot (it will look wavy in the pan), add the pork chops.

Cook the chops for about 5 minutes on each side or until they are nicely browned.

If you are using an oven safe skillet, place the skillet in the oven for an additional 5 minutes to make sure they are cooked through. If your skillet is not oven safe (most plastic handled skillets and teflon are not safe in the oven), transfer the chops to a baking sheet lined with foil then place in the oven.

Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.