Last Monday it was in the form of ravioli…and today…pork chops!! Normally I’d say that I may be repeating ingredients too much here, but then that can’t be the case, because it’s FALL, and these are the amazing flavors of fall! Ok, and I truly love them and am obsessed!! But guys, how was everyone’s weekend? I feel like I’m always talking about myself and never asking how things are with you. I mean, how rude of me (…said in my best Michelle Tanner voice possible). I hope your weekend included some fun and that you were able to RELAX a bit. Also, do some of you have work off today?!? My dad’s one of those lucky people who gets Columbus Day off, and well, sometimes I wish my job actually allowed for holidays like this. It would be kind of nice to have a bonus day like that! Of course, I don’t really know how to take the day off, so I would probably spend it planning…or something super boring like that.
But I am REALLY sorry for any inconvenience it caused it anyone. Can I make up for it in mass amounts of cheese, butter and sage?? Cause I have a lot of that going on here today! See, I always got your back.
Alright, so let me tell you about these pork chops. First, I feel like I should let you know that this is only my second time making pork chops. I know, I know, like what? I grew up thinking pork chops (and really any meat other than chicken or beef) was no good. My family just did not eat pork and especially not pork chops. I believe that both of my parents found them to be boring and dry. Plus, my mom is kind of a picky eater and the mention of pork chops never really excited her. When given the option between a pork chop and a steak? Yeah, she would always go with the steak. So Dad just stuck with what the family liked and pork was sadly never on the menu. Well, I changed all that. Big time.
Pork roast/pulled pork are one of my favorites foods to feed a large crowd with and I am quickly realizing that pork chops are becoming my new go-to quick dinner when everyone is dead tired of chicken, which for me is honestly a lot. Chicken has never been my favorite, so I’m having fun with pork! Yes, I am such a dork. But these pork chops I am showing you today are so special. I do believe that I even turned my picky eater of a mom into a pork chop lover with this recipe. And guys, if you knew my mom and her love of red meat than you would know this has to be one amazing recipe. Clearly you need it in your life too! It’s also one of my simpler and quicker cooking recipes, so we all know what a HUGE bonus that is!! Here’s the deal, the pork chops get caramelized with a little brown sugar, sage, salt + pepper in a super hot skillet. Next you add a little butter (cause I mean, why not?), some apple cider and fresh apples. Then just throw the whole pan in the oven to roast for 15-20 minutes. While the pork chops are roasting, the polenta should be cooking away on the stove top. I made mine with creamy gorgonzola cheese because I love how it paired with a sweet dish like these cider apple and sage roasted pork chops . If you don’t like blue cheese, just use cheddar, goat, or parmesan cheese in place. I will not lie, the butter is kind of the star here. It’s browned, golden and delicious!! When the pork chops come out of the oven, the cider should have reduced into a sweet and spicy sauce (I added some chipotle peppers to the cider for a little heat!). It’s pure perfection and so easy too! Just serve the pork chops over the polenta….and then drizzle with more browned butter because again, why not?!? The pork is incredibly moist and I LOVE it paired with the sweet honeycrisp apples. I think it’s my new favorite autumn meal. No seriously. You have to try this. <–PLEASE?!?
Don’t you just want a bite?!? You do. You do!
