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Sunday, October 9, 2011

Apple and Sage Pork Chops

One afternoon while in the grocery store, I spied a packet of McCormick's Recipe Inspirations. Pre-measured spices are neatly assembled and a recipe for a dish utilizing them is on the back! Too tremendous! All you need are a few additional items, such as in the case of the Apple and Sage Pork Chops, well obviously the apples and pork, but also basic things such as flour, brown sugar and onions that you might already have around the house. I had some apricot wheat beer from the Ithaca Beer Co. and substituted that for the apple juice listed in the recipe below. It turned out to be a grand idea. With a salad of parsley, pancetta, buttermilk and lemon via to start and Ciao Bella's blood orange sorbet to follow our perfect pork chops, there was a ribbon of summery fruit flavors that were evenly balanced with the savory suggestions to welcome the fall.

Apple and Sage Pork Chops
Makes 4 servings.
Prep Time: 15 minutes
Cook Time: 20 minutes
1 package McCormick Recipe Inspirations Apple and Sage Pork Chops
1 tablespoon flour
1 teaspoon salt
4 boneless pork chops, 1-inch thick (about 1 1/4 pounds)
2 tablespoons olive oil
1 medium onion, thinly sliced
2 red apples, thinly sliced
1/2 cup apple juice
1 tablespoon brown sugar

1. Mix flour, all of the Spices and salt in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour.
2. Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.
3. Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

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