I never knew I was a pork girl until I looked at my bookmarked recipes and saw that I had more pork tags than beef or chicken! This was pretty easy to make, though it does require a little pan shuffle.
1 1/2 teaspoon ground sage
1 teaspoon minced garlic
1 teaspoon thyme
1/2 teaspoon ground allspice
1/2 teaspoon paprika
1/2 cup flour
1 teaspoon salt
4 pork chops, about 1-inch thick (about 1 1/4 pounds)
2 tablespoons olive oil, divided
1 medium onion, thinly sliced
1 red apple, thinly sliced
1 cup apple juice
1 tablespoon brown sugar
1/2 cup flour
1 teaspoon salt
4 pork chops, about 1-inch thick (about 1 1/4 pounds)
2 tablespoons olive oil, divided
1 medium onion, thinly sliced
1 red apple, thinly sliced
1 cup apple juice
1 tablespoon brown sugar
Directions
1. In a shallow bowl, mix together the flour, salt and the McCormick spices. Set aside 1 tablespoon of the flour-spice mixture in a separate bowl - you'll use this in the sauce later. Pat each pork chop in the flour mixture on both sides. Discard the rest of the flour-spice mixture.
2. Heat a larget skillet over high heat with just 1 tablespoon of the olive oil. When hot, add the pork chops and cook until browned on both sides. Remove the pork chops (they'll come back into the pan later for additional cooking). Wipe the skillet clean with a paper towel.
3. Heat the same skillet over medium heat with the remaining 1 tablespoon of the olive oil. When hot, cook the onions for 3 minutes. Add the apples and cook an additional 2 minutes. Push the apple/onions towards the outside of the pan, leaving an empty space in middle of pan. In the middle of pan, add apple juice, brown sugar and reserved flour-spice mixture. Whisk or stir until flour has disappeared.
4. Return the pork chops back into the pan, bring to a boil. Reduce heat to low, cover and simmer for 5 minutes or until pork chops just cooked through.
1. In a shallow bowl, mix together the flour, salt and the McCormick spices. Set aside 1 tablespoon of the flour-spice mixture in a separate bowl - you'll use this in the sauce later. Pat each pork chop in the flour mixture on both sides. Discard the rest of the flour-spice mixture.
2. Heat a larget skillet over high heat with just 1 tablespoon of the olive oil. When hot, add the pork chops and cook until browned on both sides. Remove the pork chops (they'll come back into the pan later for additional cooking). Wipe the skillet clean with a paper towel.
3. Heat the same skillet over medium heat with the remaining 1 tablespoon of the olive oil. When hot, cook the onions for 3 minutes. Add the apples and cook an additional 2 minutes. Push the apple/onions towards the outside of the pan, leaving an empty space in middle of pan. In the middle of pan, add apple juice, brown sugar and reserved flour-spice mixture. Whisk or stir until flour has disappeared.
4. Return the pork chops back into the pan, bring to a boil. Reduce heat to low, cover and simmer for 5 minutes or until pork chops just cooked through.
