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Pork Chops with Sweet Onions, Apple Brandy and Sage
Category: Main Course, Pork
Serves: 6
Rating:
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Ingredients:
6 loin pork chops, 1/2” thick 1/2 c. all-purpose flour 1/4 t. dried sage 1/4 t. white pepper 1/4 t. salt 4 T. olive oil, or as needed 1 large sweet onion, halved and sliced 1 large tart green apple (granny smith), peeled, cored and sliced 2 c. large pitted prunes, halved 1 c. chicken broth 1/2 c. dry white wine 1/2 c. apple brandy or calvados
Directions:
Rinse the chops clean. Combine flour, sage, pepper and salt; coat chops with seasoned flour. Heat 3 T. oil in a large skillet over medium-high heat. Add the chops and brown about 5 minutes on each side. Transfer chops to a heavy casserole dish or Dutch oven with a tight-fitting lid and set aside. Add the remaining Tablespoon of oil to the skillet, turn heat to medium low and sauté the onion until golden, about 20 minutes. Add the apple and sauté 5 more minutes. Spoon the apples and onions over the chops and arrange the prunes around the side. Deglaze the skillet with the broth, white wine and brandy. Bring the liquid to a boil and pour over the chops. Cover and simmer over low heat until the chops are tender, 45 to 60 minutes. Check occasionally and add more broth if needed. There should be gravy left with the chops for serving.