Sage Pork Chops with Melted Onions n Yum

I don't have a great story for this one other than:

We bought a pilot pig share ... no, not flying pigs ... this (in addition to our cow share) and got some really great pork chops in the process.  I wanted to stuff them with apples, walnuts, and cheese, but this packet was not thick enough to stuff, so I figured I'd just "top."  

While we're talking pork...if you're a pork fan, make a commitment to seek out a reputable pork farmer and try a few different cuts.  Supermarket pork is nice and versatile, farm raised or heirloom pork is an existential experience.  Consider putting the same money towards a "real" pork chop that you put towards a high end super market beef filet.  I promise you, you'll enjoy it more.

Mmm.  Pork.

Yield: 2 servings

Prep Time: 45 minutes - super easy

Diet: gluten free, nut free, egg free

Ingredients:

2 bone in center cut pork chops, or boneless, or loin - whatever you like

1-2 t rubbed sage
Salt & Pepper
1/4 large yellow onion, cut in 1/4 - 1/2 inch half moon slices (I like thicker)
1/2 honey crisp or other crunchy sweet apple, sliced 1/4 inch slices
1/2 t minced garlic
4-6 slices (enough to cover both chops) rubusto cheese or other firm, melty, sharp nutty cheese.
1/4 cup white whine or vermouth
1 T dijon mustard

Method:

• Before you prep anything else, rinse pork and pat it dry. Season both sides with salt / pepper / sage. This will give the salt and seasonings a little time to work the meat

• Heat oil over medium high heat. Pat onions dry and add them to an oven-proof saute pan. Leave them be so they get a little caramelized on the cut ends. Once that happens you can stir them around a bit to expose the other end.

• Push the onions out of the way and add the apple slices. Let them start to brown and caramelize before you turn them.

• Remove the apples from the pan, but leave the onion.

• Add the pork and cook about 4-6 minutes on the first side, depending on the thickness and bone vs no bone. Flip the chops, cook another 3 minutes. Turn on broiler, move rack to the upper third of the oven.

• Add the garlic to the pan and stir it around with the onions, let cook 1 min.

• Add the wine and the mustard, swirl around in the pan and reduce the heat. Let simmer a couple of minutes.

• Finish chops in oven 3 min, until cheese is bubbly and brown.

• CAREFULLY remove the pan from the oven, let the chops rest on the dinner plate and reduce the sauce in the pan a bit. REMINDER THAT THE PAN HANDLE WILL BE 550*

• Plate the onions with sauce down, they should be nice and soft, but with a little bit of body left. Top the onions with sauce and the chop.

• Serve with oven or pan roasted fennely brussels sprouts...maybe sub apple cider vinegar for lemon? OOH or orange zest!