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Pork Sauté

by Mary Sacks

Sauted Pork with Sage

The classic combination of tender pork, tart apples, and sage.  Accompanied by potatoes makes a good hearty dish.

Ingredients

  • ½ cup apple cider or juice, plus more if needed
  • ¼ tsp. ground cinnamon
  • salt
  • 2 boneless, center-cut loin pork chops, about ¾ inch thick
  • freshly ground black pepper
  • 2 Tbsp. olive oil
  • 1 Gala or other sweet-tart apples, cored and thinly sliced
  • 1 shallot, minced
  • 1 tsp. Dijon mustard, smooth or whole grain
  • 2 tsp. rough cut fresh sage

Directions

  • Combine the cider, cinnamon and ¼ teaspoon salt in a cup. Set aside.
  • Pat the pork chops dry and sprinkle all over with salt and pepper.
  • Heat a 12 inch saute pan over medium-high heat and add the olive oil. When the oil shimmers, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about 3 minutes. Turn and cook until browned on the second side, about 2 minutes longer. Transfer the pork chops to a plate. (They will not be cooked through at this point.)
  • Add the apple, shallot, cider mixture, and a grind or two of pepper to the hot pan. Bring it all to a simmer, cover, and reduce the heat to medium-low or low—the pan should bubble, but not too aggressively.
  • Return the pork chops to the pan (along with any juices accumulated on the plate). Cover and cook until the meat is cooked through and the potatoes are tender, about 8 minutes longer. Taste and adjust the seasoning.
  • Transfer the pork chops and apples to two warmed plates. There should be some liquid remaining in the pan to serve as a base for the sauce. Stir the mustard into the pan juices with a fork. Taste the sauce and add more pepper if it needs it.
  • Spoon the sauce over the meat. Sprinkle the sage over the top, and serve hot.

Food for Thought

  • Adding some frozen peas to this dish will give it some color.
  • The mustard is your choice. Adding a good grainy, spicy mustard also works.
  • It doesn’t need to be pork chops. I’ve used sliced pork tenderloin. If that is the case, don’t return the meat to the pan until everything else has cooked. This meat is already very tender. Put back in the pan just to coat it with sauce.
  • Sweet potatoes are a great accompaniment to this dish.
  • See Video: Basic Chicken Sauté With Honey-Orange Sauce

Servings

  • 2



Mary Sacks
Mary Sacks

Author


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