Over the summer, I finally got to try Natrel’s lactose-free butter. I used it to make tart crusts, which were good in a way that I had forgotten tart crusts could be; I also made tomato butter, but I was expecting something like what they have at Pacini’s bread bar and was very disappointed with that recipe. I do like compound butter, though, which is why I was such a big fan of these pork chops with apples and maple-sage butter. That butter had sweetness from the maple, plus a bit of salt to enhance the flavor, and with the sage, it was absolutely delicious. I had too much for the recipe, but I slathered it on everything I could think of in the following week and it was wonderful. Wonderful, I tell you!
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.