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Savory Brown Butter Sage Pork Chops with Apple Compote

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A comforting and flavorful dish featuring perfectly seared bone-in pork chops with a nutty brown butter sage sauce, paired with a sweet-tart apple compote. Ideal for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 4 bone-in pork chops (about 1-inch thick, roughly 6–8 ounces each)
  • 4 tablespoons unsalted butter
  • About 12 fresh sage leaves, washed and patted dry
  • 2 cloves garlic, minced
  • 2 medium tart apples (Granny Smith or Honeycrisp), peeled, cored, and diced
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons light brown sugar
  • Salt and freshly cracked black pepper to taste
  • 1 tablespoon olive oil
  • Optional: 1 teaspoon apple cider vinegar

Instructions

  1. Pat the pork chops dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper. Let rest at room temperature for 10-15 minutes.
  2. In a medium saucepan over medium heat, combine diced apples, brown sugar, lemon juice, cinnamon, and about 1/4 cup (60 ml) water. Stir occasionally and cook until apples are soft but still hold shape, about 10-12 minutes. Adjust sweetness or acidity as needed. Set aside and keep warm.
  3. Heat a cast iron or heavy skillet over medium-high heat. Add olive oil and heat until shimmering but not smoking, about 2 minutes.
  4. Add pork chops carefully to the hot oil without crowding the pan. Sear for 3-4 minutes on the first side without moving to develop a deep golden crust. Flip and sear the other side for 3 minutes.
  5. Lower heat to medium. Add butter and fresh sage leaves to the pan. Butter will foam and start to brown; watch closely to avoid burning. When butter is golden and nutty, tilt the pan and baste pork chops with brown butter and sage-infused fat for about 2 minutes.
  6. Continue basting and cook chops until internal temperature reaches 145°F (63°C), about 2-3 more minutes depending on thickness. Remove chops and let rest on a warm plate for 5 minutes.
  7. Serve pork chops with a generous spoonful of warm apple compote. Drizzle any remaining brown butter and crispy sage over the plate.

Notes

Watch the butter closely as it browns to avoid burning. If butter burns, remove pan from heat, scrape burnt bits, and reset temperature. Do not overcrowd the pan to ensure proper searing. Rest pork chops after cooking to retain juices. Apple compote can be made ahead and reheated gently. For dairy-free, substitute vegan butter and coconut sugar. For gluten-free, avoid flour coatings.

Nutrition

Keywords: pork chops, brown butter, sage, apple compote, easy dinner, comfort food, fall recipe, quick meal

Find it online: https://yumyep.com/savory-brown-butter-sage-pork-chops-with-apple-compote-recipe-perfect-for-easy-dinners/