Makes 2 servings
- 2 bone-in pork chops, cut 1½ inch thick
- 1 tsp kosher salt, plus additional for serving
- 4 tbsp olive oil, divided
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp stone-ground mustard
- 1 Gala apple, cored and julienned
- 1 Granny Smith apple, cored and julienned
- 1 tbsp fresh lemon juice
- Cold water
- 2 tbsp salted butter
- 6 to 8 fresh sage leaves
- Mashed potatoes, for serving
- Preheat oven to 350°F. Pat the pork chops dry with paper towels. Season both sides of chops with 1 teaspoon kosher salt; set aside.
- In a small bowl, stir 2 tablespoons olive oil, honey, vinegar and mustard until combined; set aside. In a medium bowl, toss Gala and Granny Smith apples with lemon juice and just enough water to cover apples to help prevent browning; set aside.
- In a large nonstick, oven-safe skillet, heat butter and remaining 2 tablespoons olive oil over medium heat until butter just begins to brown. Add sage leaves. Cook for 2 to 3 minutes or until crisp. Using a slotted spoon, transfer sage leaves to paper towels to drain.
- In the same skillet, cook pork chops over medium-high heat for 8 to 10 minutes or until golden brown, turning halfway through. Transfer pork chops in skillet to oven. Roast for 8 to 10 minutes or until internal temperature reaches 145°F. Transfer pork chops to a platter. Loosely cover with foil; let stand for 3 minutes.
- To serve, drain apples. Add honey mixture; toss to coat. Spoon apple slaw on top of pork chops. Garnish with fried sage leaves. Serve with mashed potatoes. Season to taste with additional salt.
We want to keep in touch.
Don’t miss out on the latest Life:Beautiful updates, promotions and news.