 Ingredients
4 bone-in center cut pork chops cut to 3/4-inch thick (about 6 ounces each)
4 teaspoons blackened seasonings or creole seasonings or Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon ground sage
cooking spray
1/2 cup sliced shallots or chopped sweet onion
3/4 cup apple juice or apple cider divided
3/4 cup Sun-Maid Washington Apples
2 tablespoons chopped fresh sage or flat leaf parsley
Directions:SEASON both sides of pork
chops with blackened seasonings, salt and ground sage.
COAT a large nonstick
skillet with cooking spray and place over medium-high heat; add pork chops.
BROWN
2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium-low.
ADD shallots to same
skillet; cook and stir 1 minute.
ADD 1/2 cup apple
juice and apples. Cover and simmer 3 minutes.
RETURN pork chops to
skillet and add remaining 1/4 cup apple juice if liquid has evaporated. Cover
and cook until chops are no longer pink in center, 2 to 3 minutes.
SERVE
chops with apples spooned over top; garnish with fresh sage.
Makes 4 servings.
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