Fall Apple And Sage Chops

• 2 Pork chops, bone in, frenched
• 1 apples, pick your favorite, core and slice
• 1 tablespoon butter
• 1 tablespoon sage, slivered
• 1/2 cup white wine or beer
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 red onion, thinly sliced into half moons

1. In a large skillet (12in), add the oil and place over medium-high heat. Season the chops with salt on pepper on both sides and add to the hot pan. Sear for 3-4 minutes on each side till golden brown and remove the chops to a plate.
2. In the same pan, add the onions with a pinch of salt and cook till softened and just starting to brown. Add the apples and cook, stirring till the apples begin to soften, about 2-3 minutes. Add the wine or beer and cook till the liquid reduces by half, another couple of minutes.
3. Add the pork chops back to the pan along with the sage and continue to cook for another 5-10 minutes till cooked through, flipping the pork in the pan juices every couple of minutes. The cooking time will depend on how thick your chops are cut. You want the pork to feel firm and springy, but not rock solid, at which point it's over cooked. Test with a knife after 5 minutes if you're not sure it cooked through. The juices in the pan should become syrupy. If the pan starts to look too dry, add a splash of water or another splash or wine/beer.
4. Serve with roast vegetables or if you're feeling decadent, mashed potatoes.

pork chops, apples, butter, sage, white wine, salt, olive oil, red onion

Taken from food52.com/recipes/77933-fall-apple-and-sage-chops (may not work)