Maple Pork Chops with Brown Butter, Apples and Onions
Adding a little sweet and savory to our locally raised meats with this Maple Pork Chop recipe, combined with McIntosh Apples for a unique way to cook with meat. This will be another family favorite to add to your recipe book to return to time and time again! Made fresh, this recipe takes about 40 minutes from start to finish and uses our locally raised pork chops. You can find our pork at these local establishments or order direct, enjoy!
4 bone-in deutsch family farm pork chops
4 tbsp butter, divided
12 leaves sage
2 onions, quartered and sliced
3 quick-cooking apples such as mcintosh, peeled, cored cut into 8 wedges each
salt, to taste
freshly grated nutmeg, to taste
pepper, to taste
1 tbsp olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
1/4 c chicken stock
2 tbsp worcestershire sauce
2 tbsp tamari/dark soy sauce
1/3 c maple syrup
Melt about 3 tablespoons of butter in a medium-size skillet over medium heat. When it foams, add sage leaves and cook leaves to crisp and the butter is brown. Remove the leaves to a plate and reserve. Add onions to brown butter and cook 20-25 minutes to light caramel in color. Raise heat a bit, add apples and cook to tender-crisp, 5 minutes. Season with salt, pepper and nutmeg to taste.
Meanwhile, heat a large, cast-iron or heavy skillet over medium-high heat. When onions are half-cooked, season the chops with salt and pepper on both sides and add olive oil to the pan, 1 turn of the pan. Brown chops on both sides and edges then remove to a plate and reduce heat to medium. Add remaining tablespoon of butter to pan and when it foams, add shallots and garlic. Stir a minute or so; add stock and scrape up drippings. Add Worcestershire, soy sauce and maple syrup, and bring to bubble. Slide pork back in and turn in sauce to coat. Let sauce simmer 4-5 minutes to coat chops. Enjoy!