Categories: Pork- Main Dish

Ingredients

• 1/4 cup olive oil
• 16 good-size sage leaves
• 4 center cut boneless pork loin chops, 3/4 to 1 inch thick
• 3/4 tsp. salt
• 1/4 tsp. black pepper
• 2 tsp. rubbed sage
• 1 tsp. brown sugar, optional
• 2 large leeks (white and light green parts only) washed well, halved and sliced
• 2 tart apples such as Empire, peeled, cored, diced
• 1/2 cup apple cider or apple juice
• 1/3 cup apricot preserves
• 1 to 2 Tbsp. Dijon-style mustard

Directions

1. In a large skillet, heat the olive oil over medium heat. Add half of the sage leaves to the oil. They will sizzle for about 20 seconds. Once they’re done sizzling, use a slotted spoon and remove them to a paper towel-lined plate. Repeat with the remaining sage leaves. Set them aside. Leave oil in skillet.

2. Make a few slashes in the fat of the pork chops. Pat the pork chops dry with paper towel. Mix together the salt, black pepper, sage and, if using, brown sugar. Sprinkle the mixture on both sides of the pork chops, pressing it on the meat.

3. In the same skillet used to fry the sage, heat the sage-infused oil over medium-high heat. Add pork to skillet and cook until well browned, about 5 minutes. Turn chops, cover the pan and cook another 8 minutes or until chops reach an internal temperature of 145 degrees.

4. Remove the chops to a plate, tent with foil, and let rest while you prepare the apples and pan sauce.

5. To the same skillet (add a bit more oil if needed) add the leeks and saute about 3 minutes to soften. Add the diced apples and saute until they are crisp-tender. Remove from the skillet and keep warm.

6. For the pan sauce, add the apple cider to the skillet and heat over medium-high heat while scrapping up any browned bits on the bottom of the skillet. Stir in the apricot preserves and mustard. Continue cooking until the preserves melt and the sauce coats the back of a spoon. Add any accumulated juices from the pork into the sauce. Taste sauce and season if desired.

7. Serve one pork chop with some sautéed apples and a drizzling of the sauce.

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