Sage Seared Pork Cutlets With Apples Recipes

Steps:

• Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a bowl. Sprinkle about 1 tablespoon of the flour mixture over both sides of each pork chop.
• Heat olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned completely, 2 to 3 minutes more side. Remove pork chops to a platter.
• Cook and stir onion in the oil and drippings retained in the skillet until tender, about 3 minutes; add apple slices and continue cooking until the apple slices are tender, about 2 minutes. Pour apple juice over the onion and apple mixture; add brown sugar and remaining flour mixture and stir to dissolve.
• Return pork chops to the skillet. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until the pork is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Toss apples in bowl with cider and vinegar. Cut each pork tenderloin crosswise into 6 pieces. Place between 2 pieces of plastic wrap. Pound each piece to 1/3 inch thickness. Sprinkle with salt and pepper.
• Heat 2 T oil in heavy large skillet over med-high. Lay 6 sage leaves in bottom of skillet. Place 1 pork medallion on each leaf, pressing down lightly with back of spatula.
• Reduce heat to medium; cook until underside of pork is golden, about 3 minute Place 1 sage leaf on top of each medallion and carefully turn each piece to keep sage in place. Cook til pork is just done, about 2 minute.
• Carefully transfer pork to plate and keep warm. Repeat with remaining pork, sage and oil. After removing pork from skillet, add apple mixture to skillet; cook until liquid is reduced by half, and apples are almost tender, about 5 minute.
• Return pork to skillet along with any juices that have accumulated; cook til heated through, about 2 minute Using slotted spoon, transfer pork and apples to serving platter. Add butter to pan; stir just til melted. Season with salt and pepper; pour over pork and serve.

Steps:

• Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).
• Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.
• Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.
• To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.

Steps:

• Preheat the broiler to high.
• Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 2-3 minutes. Reduce the heat to medium and continue cooking for about 5 minutes, or until the pork chops are cooked through.
• Remove the pork from the pan to a plate. Spread each pork chop with a layer of apple butter.
• To the skillet, add the butter, garlic, apples, and sage. Cook 1-2 minutes then remove from the heat. Slide the pork back into the the skillet. Drizzle the balsamic vinegar over the pork. Transfer the skillet to the oven and broil for 2-3 minutes or until the apples are lightly charred.
• Remove from the oven and top with fresh thyme. Spoon the butter over the pork chops. Serve and enjoy!

Steps:

• Toss apples in bowl with cider and vinegar. Cut each pork tenderloin crosswise into 6 pieces; place between 2 sheets of plastic wrap. Using meat mallet, pound to 1/3-inch thickness. Sprinkle with salt and pepper.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Lay 6 sage leaves in bottom of skillet. Place 1 pork medallion on each sage leaf, pressing down lightly with back of spatula. Reduce heat to medium; cook until underside of pork is golden, about 3 minutes. Place 1 sage leaf on top of each pork medallion and carefully turn each piece to keep sage in place. Cook until pork is just cooked through, about 2 minutes longer.
• Carefully transfer pork to plate. Repeat with remaining oil, sage, and pork. Add apple mixture to skillet; cook until liquid is reduced by about half and apples are almost tender, about 5 minutes. Return pork to skillet along with any accumulated juices; cook until heated through, about 2 minutes. Using slotted spoon, transfer pork and apples to serving platter. Add butter to pan juices; stir just until melted. Season sauce with salt and pepper; pour over pork and serve.