Jesse O. Walls
Sage is an herb that is used in many recipes, it’s mildly sweet and savory taste adds a hint of flavor that is distinct and compliments a variety of foods. In this weeks recipe, we’ll be using sage, in combination with apple and vanilla, to create a pork chop recipe that is sweet and tender and worth having time and again.
Photo by Jesse O. Walls
Ingredients
4 butterfly pork chops
2 tbsp. thyme
2 tbsp. paprika
1 tbsp. rubbed sage
1 tbsp. rosemary
1 tsp. ground allspice
2 tbsp. sparkling apple cider
½ white onion, sliced and quartered
½ tsp. vanilla extract
Directions
Combine thyme, paprika, allspice, rosemary and sage in a bowl and mix thoroughly. Use as rub on pork chops, coating both sides and place in resealable freezer bag and refrigerate for 1-2 hours.
In a large skillet, cook pork chops for 10-15 minutes on medium heat, turning occasionally, until lightly browned on both sides. Remove from skillet and set aside.
Add apple cider, vanilla extract, garlic and onion to skillet. Cook until onion is tender.
Add pork chops to skillet and cook for 5-10 minutes more.
Serve with a side of rolls and steamed broccoli and cauliflower smothered in cheese, and you have a meal that is sure to win over even the toughest of appetites.
Bon appétit.
