Pan-Seared Pork Chops with Warm Apple-Sage Compote
Ingredients
- 4pork chops (1 inch thick)
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- 3apple (Granny Smith or similar tart variety)
- 8 leavesfresh sage
- 1 mediumshallot
- 2 tablespoonapple cider vinegar
- ¼ cupwater
- 1 tablespoonbutter
Prep
- 01
Dice 1 medium shallot.
- 02
Core 3 apples and cut into 1/2-inch chunks.
Method
- 01
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 03
Add the pork chops and cook for 5–6 minutes per side, until golden brown and an instant-read thermometer registers 145°F. Transfer to a plate.
- 04
Add the shallot to the same skillet and cook for 1 minute, stirring.
- 05
Add the apples and sage leaves, stirring gently, and cook for 2 minutes until fragrant.
- 06
Pour in the apple cider vinegar and 1/4 cup water, scraping up any browned bits from the bottom of the pan. Simmer for 3–4 minutes until the apples are tender but still hold their shape.
- 07
Remove from heat and stir in 1 tablespoon butter until melted. Taste and adjust seasoning with salt and pepper.
- 08
Return the pork chops to the skillet to warm through, then plate and spoon the apple compote over the top.
Spice Tips
For a subtle warmth, add a pinch of cayenne pepper with the sage. A twist of fresh lemon zest at the end brightens the acidity. If you prefer deeper spice, a pinch of smoked paprika complements the apples well.
Serve with crusty bread or over a bed of arugula. The apples break down slightly as they cook, creating a loose, fresh compote rather than a heavy sauce.