4 Tbsp. lactose-free butter, softened, plus 1 more Tbsp. lactose-free butter
2 Tbsp. maple syrup
1 Tbsp. minced fresh sage
salt and pepper
4 (6- to 8-oz.) boneless pork chops, ¾- to 1-inch thick, trimmed
2 Granny Smith apples, peeled, cored, halved, and cut into ½-inch-thick wedges
1 red onion, halved and thinly sliced
1 Tbsp. red wine vinegar
Combine softened butter, 1 tablespoon maple syrup, sage, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.
Pat chops dry with paper towels and season with salt and pepper. Melt remaining 1 tablespoon butter in 12-inch skillet over medium-high heat. Cook chops until well browned and meat registers 140 °F, about 5 minutes per side (you can get it hotter if you prefer; more info on the doneness of pork here). Transfer to platter and tent with foil.
Pour off all but 1 tablespoon of fat from skillet. Add apples, onion, and ¼ teaspoon salt and cook, covered, over medium-high heat until softened, about 6 minutes. Stir in vinegar and remaining 1 tablespoon maple syrup and cook, uncovered, until apples start to brown, 2 to 4 minutes.
Stir any accumulated pork juices into apple-onion mixture and spoon around chops. Dollop chops with maple-sage butter. Serve.
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