- 2 thick cut, bone-in pork chops
- 4 ounces unsalted butter (1 stick)
- 2-3 cloves fresh garlic, slivered
- 4-5 small sage leaves
- 2 large red apples (like Honey Crisp, Gala or Fuji)
- salt and pepper to taste
- Generously salt and pepper both sides of the pork chops. Slice two apples in half. Make thin slices on the skin side, cutting all the way through the apple but leaving it attached on one side. (Picture a fan when it spreads out.) Microwave the apples for about 3-4 minutes to soften. Slice the garlic in thin slivers. Pinch off and clean the sage leaves. In a large skillet, heat the butter, garlic and sage, and simmer for about 3-4 minutes. Move the garlic and sage to the side of the skillet, and add the pork chops. Cook on for about 5-7 minutes. Turn the pork chops over. Add the apples to the skillet, skin side up, and cook the pork chops for another 5-7 minutes. Spoon the butter, garlic and sage over the pork chops and apples. Pork chops are done when the internal temperature reaches 165 degrees. Serve the pork chops with apple halves on top or on the side. If desired, serve with rice and a vegetable.
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