- 2 bone-in pork chops, about 1 inch thick
- 2 tablespoons extra virgin olive oil
- Kosher salt and black pepper
- 3 tablespoons salted butter
- 12 fresh sage leaves
- 2 garlic cloves, smashed
- 2 tablespoons apple butter
- 1-2 honeycrisp apples, cut into wedges
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh thyme
- Preheat the broiler to high.
- Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 2-3 minutes. Reduce the heat to medium and continue cooking for about 5 minutes, or until the pork chops are cooked through.
- Remove the pork from the pan to a plate. Spread each pork chop with a layer of apple butter.
- To the skillet, add the butter, garlic, apples, and sage. Cook 1-2 minutes then remove from the heat. Slide the pork back into the the skillet. Drizzle the balsamic vinegar over the pork. Transfer the skillet to the oven and broil for 2-3 minutes or until the apples are lightly charred.
- Remove from the oven and top with fresh thyme. Spoon the butter over the pork chops. Serve and enjoy!
Available at the Oakmont Farmer’s Market 10/25:
-Pork chops available from Lindenhof Farm
-Apples available from North Star Orchard