Even though fall doesn’t officially start until September 22, it’s not too early to start incorporating delicious autumn ingredients into your sweet and savory meals. You can stick to classic autumn recipes like homemade pumpkin pie and baked sweet potatoes, or you can switch it up by adding fall flavors to your favorite year-round dishes.
On this week’s episode of Hostess Next Door, chef Vanessa Cantave demonstrates how to use your apple-picking bounty in fun fall recipes. To start, Vanessa whips up a spiced apple and Meyer lemon martini. Then, for her main dish, she makes pan-roasted pork chops with sweet brown-butter apples.
Fall is all about making the most of the bountiful harvest, which is exactly what Vanessa does with her brown-butter apple topper. Using just apples, sage, lemon juice, and butter, she creates a beautifully browned mixture that complements her juicy pork chops for a perfect fall dinner.
Check out Vanessa’s recipe for pork chops and brown-butter apples below, and be sure to SHARE this a-peeling dish with your friends on Facebook!
1⁄4"-thick) bone-in pork chops
1⁄2tsp. kosher salt
- black pepper
- 2 tbsps. canola or grape-seed oil
- 4 tbsps. unsalted butter
- 3 medium crisp, sweet apples (like honeycrisp, Fuji, or gala), cut into 2-inch wedges
- 8 sage leaves, left whole
- Preheat oven to 400°F. Season pork chops on both sides with salt and pepper. Heat oil in an oven-safe pan over medium-high heat.
- Sear pork chops, turning occasionally until brown all over for about 7 to 9 minutes. Transfer pork chops to a roasting pan, then place in the oven. Continue to cook for 7 to 9 more minutes, until the center of each chop reaches 160°F.
- Meanwhile, add butter to the same pan used to cook the pork chops. Mix in the apples and fresh sage. Cook the apples until softened and the butter starts to brown. Add lemon juice, then remove from heat.
- Plate each chop individually or on a serving platter, and top with the apple-sage mixture. Enjoy!
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