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Pork Chops with Apples and Onions

Servings: 6


  • 6 bone in pork chops chops approximately ¾” thick
  • 2 Tbs Sage Pork Rub (see below)
  • 3 Tbs grass fed pasture raised organic butter (or ghee, olive oil, or bacon grease)
  • 2 large sweet onions
  • 2 granny smith apples
  • ½ cup chicken broth
  • 2 Tbs fresh sage leaves chopped
  • 2 tsp apple cider vinegar
  • 1 tsp real maple syrup
  • For the Sage Pork Rub:
  • 3 tsp rubbed sage
  • 2 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp ground black pepper
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp ground ginger
  • I recommend using organic ingredients when possible.


  • For the Sage Pork Rub:
  • To release the sage flavors, break the dried leaves up with a mortar and pestle, (you could also use the back of a spoon in a bowl). Stir together the dried sage leaves, kosher salt, paprika, ground black pepper, onion powder, garlic powder, and ground ginger. (I know the ginger may sound a bit weird in this flavor pallet, but trust me, it works.)
  • Wash chops and pat dry with paper towels.
  • At least ten minutes, and up to 24 hours before cooking, season the pork chops with the sage pork rub. Add ½ tsp. of sage-rub per side, and rub them all over, (it is a rub after all!)
  • Allow chops to come to room temperature.
  • Meanwhile, core and slice the granny smith apples, halve and slice the onions, and chop the fresh sage.
  • Heat a wide heavy pan over medium-high heat. Brown chops in 1 Tbs butter, making sure they do not touch each other, (not more than 3 chops at a time in the pan). For ¾” chops, brown for 2 & 1/2 minutes, per side. Remove the chops to a 200-degree oven to keep warm.
  • Lower burner temp to medium-low, and add 1Tbs butter. Sauté onions until they begin to soften, about 3 minutes.
  • Add apple slices and sauté another 3 min, until they begin to soften and caramelize.
  • Raise heat to medium. Add chicken broth, maple syrup, apple cider vinegar, chopped fresh sage, and 1 more Tbs of butter to the pan. Stir to combine. Bring to a boil, and then lower to simmer for 3 to 4 minutes, to reduce. Add additional chicken broth if necessary.
  • Season to taste with salt and pepper.
  • Add chops back to the pan and toss to coat chops in pan juices.
  • Serve chops topped with apples and onions.
  • This dish goes well with sautéed dark leafy greens, such as kale, spinach, or collard greens.