Best 10 Drakes Winter Pork Chops With Fennel Apple Sage Onions Recipes

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Are you in search of a delectable comfort food that exudes warmth and nourishment? Look no further than "Drake's Winter Pork Chops with Fennel, Apple, Sage, and Onions." This enticing dish offers a harmonious blend of sweet, savory, and earthy flavors, making it a true culinary masterpiece. Picture tender pork chops seared to perfection, enveloped in a tantalizing sauce infused with the aromatic dance of fennel, crisp apples, and fragrant sage. The sweet notes of the apples and onions intertwine with the savory essence of the pork, creating a symphony of flavors that will captivate your taste buds.

Here are our top 10 tried and tested recipes!

PORK CHOPS WITH WARM FENNEL-APPLE SLAW



Pork Chops with Warm Fennel-Apple Slaw image

At my dinner table, the flavors of fall usually revolve around some combination of pork, fennel, and apples - a serendipitous trifecta of. They're a combination that I find simple to prepare and a consistently delicious hit, even with a quick preparation like this one.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
4 (6- to 8-ounce) bone-in pork chops (about 3/4-inch thick)
Salt and fresh ground black pepper
1 small bulb fennel, bulb and stalks thinly sliced, fronds roughly chopped, divided
1 medium onion, thinly sliced
1 teaspoon caraway seeds
1 tablespoon grainy mustard
2 tablespoons apple cider vinegar
1 tablespoon whiskey, optional
1 firm apple (such as Granny Smith or Mutsu), grated

Steps:

  • Place a large skillet over medium-high heat with the olive oil. Season the pork chops liberally with salt and pepper and sear in the pan until deep golden brown and cooked through, about 5 minutes per side. Remove the chops to a plate and let them rest.
  • Return the same skillet to medium heat and add in the fennel, onion and caraway seeds. Saute, stirring frequently, until the vegetables begin to tenderize, 3 to 4 minutes. Add the mustard, vinegar and whiskey (if using) and continue cooking until the liquids have mostly reduced, 3 to 4 minutes more. Remove the pan from the heat and stir in the grated apple and reserved fennel fronds; adjust the seasoning as needed with salt and pepper.
  • Serve the pork chops over the warm fennel-apple slaw.

SAGE RUBBED PORK CHOPS WITH WARM APPLE SLAW



Sage Rubbed Pork Chops with Warm Apple Slaw image

NOTE: To make this quicker and easier you can use one 16-ounce bag of pre-shredded carrots and cabbage, called "Slaw Mix" instead of starting with whole cabbage and carrots. This dish can also be a one-pot-meal if you need to swap around. Just serve with some nice brown bread or whole-grain or whole-wheat bread.

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 teaspoons chopped fresh sage or 1 1/2 teaspoons dried
1 large clove garlic, minced (about 1 teaspoon)
1 teaspoon salt, divided
Freshly ground black pepper
4 (3/4-inch) bone-in pork loin chops (about 8 ounces each)
1 large onion
1 large Granny Smith apple, cut in 1/2, cored
1/2 head green cabbage, cored
3 large carrots
2 teaspoons olive oil, divided
2 tablespoons cider vinegar
3/4 cup low-sodium chicken broth

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.

Nutrition Facts : Calories 545 calorie, Fat 36 grams, SaturatedFat 12 grams, Cholesterol 107 milligrams, Sodium 750 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Protein 31 grams

SKILLET PORK CHOPS WITH APPLES & ONION



Skillet Pork Chops with Apples & Onion image

Simple recipes that land on the table fast are lifesavers. I serve skillet pork chops with veggies and, when my husband lobbies, cornbread stuffing. -Tracey Karst, Ponderay, Idaho

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (6 ounces each)
3 medium apples, cut into wedges
1 large onion, cut into thin wedges
1/4 cup water
1/3 cup balsamic vinaigrette
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place a large nonstick skillet over medium heat; brown pork chops on both sides, about 4 minutes. Remove from pan., In same skillet, combine apples, onion and water. Place pork chops over apple mixture; drizzle chops with vinaigrette. Sprinkle with salt and pepper. Reduce heat; simmer, covered, until a thermometer inserted in chops reads 145°, 3-5 minutes.

Nutrition Facts : Calories 360 calories, Fat 15g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 545mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

PORK CHOPS WITH ONIONS, SAGE AND APPLESAUCE



Pork Chops With Onions, Sage and Applesauce image

Make and share this Pork Chops With Onions, Sage and Applesauce recipe from Food.com.

Provided by lazyme

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 large golden delicious apples, peeled, cut into 8 wedges
1/2 cup water
2 tablespoons sugar
4 whole cloves
6 tablespoons butter
1 medium onion, finely chopped
4 center-cut pork chops, 1-inch thick
1 cup chicken stock
1 cup beef stock
1 1/2 tablespoons fresh sage, minced or 1 1/2 teaspoons dried sage, rubbed

Steps:

  • Combine apples, water, 2 tablespoons sugar and cloves in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Cover; cook until apples are tender, about 12 minutes. Discard cloves. Using fork, coarsely mash apple mixture. Taste, adding more sugar if desired. Simmer until thickened, stirring occasionally, about 5 minutes.
  • Melt 4 tablespoons butter in medium skillet over medium heat. Add onion; saute until golden, about 10 minutes. Season with salt and pepper. Set aside.
  • Melt 2 tablespoons butter in large skillet over medium-high heat. Season pork with salt and pepper. Add to skillet; saute until brown and cooked through, about 8 minutes per side. Transfer to platter; tent with foil. Add both stocks and sage to skillet; bring to boil, scraping up any browned bits. Boil juices until reduced to 1/3 cup, about 10 minutes.
  • Meanwhile, rewarm onion mixture, stirring occasionally. Rewarm applesauce, stirring occasionally.
  • Divide onion among plates. Top with pork. Spoon pan juices over pork and serve with applesauce alongside.

Nutrition Facts : Calories 476.9, Fat 30.2, SaturatedFat 15.7, Cholesterol 119, Sodium 455.6, Carbohydrate 26.3, Fiber 3.2, Sugar 19.5, Protein 26.2

APPLE-SAGE PORK CHOPS



Apple-Sage Pork Chops image

This is dish is one of the most loved in my home and is asked for weekly. I hope others will enjoy as well.

Provided by Patty

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 35m

Yield 4

Number Of Ingredients 13

2 tablespoons flour
1 ½ teaspoons dried sage
1 teaspoon minced garlic
1 teaspoon ground thyme
1 teaspoon salt
½ teaspoon ground allspice
½ teaspoon paprika
4 boneless pork chops
2 tablespoons olive oil
1 onion, thinly sliced
2 red apples, thinly sliced
½ cup apple juice
1 tablespoon brown sugar

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).

Nutrition Facts : Calories 318.2 calories, Carbohydrate 23.5 g, Cholesterol 58.9 mg, Fat 14 g, Fiber 3.1 g, Protein 24.6 g, SaturatedFat 3.5 g, Sodium 620 mg, Sugar 15.1 g

BAKED PORK CHOPS WITH APPLES AND SAGE



Baked Pork Chops With Apples and Sage image

The tastes of Autumn in this recipe are enough to warm any winter day. It's not necessary to thicken the liquid, but it does help make a better sauce. It can be made ahead up to a certain point in the recipe, refrigerated and finished later. See directions.

Provided by Gourmand

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 pork chops, 1 inch thick and with bone
2 medium onions, sliced
3 granny smith apples, peeled and sliced
2 tablespoons butter
1 tablespoon oil
1 cup apple cider
1 teaspoon cinnamon, ground
1 teaspoon sage, dried
1/2 teaspoon salt
1 teaspoon pepper, freshly ground
1 teaspoon cornstarch
1 tablespoon water

Steps:

  • Preheat the oven to 350°F.
  • Heat 1 tbsp of butter with the oil in a large frying pan. Sauté the onions on medium high until golden. Layer in the bottom of a 9x13 baking dish.
  • Peel, core and slice the apples, the same size as if for a pie. Heat the remaining tbsp of butter in the same pan. Sauté the apples until they begin to soften and brown slightly. Remove and add to the onions.
  • Season both sides of the chops with salt and pepper. In the same pan, sear the pork chops on each side on high heat, two at a time. Use a little more oil if necessary. They should have a slightly browned crust but are not cooked through. Remove and arrange on top of the onions and apple slices.
  • If making ahead, stop at this point, cover the pan with foil and refrigerate.
  • Mix the cornstarch and water. Mix the apple cider, cinnamon and sage together, add the cornstarch, and pour over the chops. If desired, add more pepper and salt at this time.
  • Cover with foil and bake in the centre of the oven for 30 minutes.

AUTUMN APPLE ONION PORK CHOPS



Autumn Apple Onion Pork Chops image

This is a fairly common autumn dish in Indiana. It always reminds me of local harvest festivals. Crimson and gold leaves under foot, hay rides, the crisp sweet smell of the air...comfort food, pure and simple. There are many variations, but this is the favorite in our home. To be honest, I've never measured the spices before I sat down to write this, so please feel free to adjust to your own tastes.

Provided by tygrlilly

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 45m

Yield 3

Number Of Ingredients 12

1 small yellow onion, thinly sliced
1 cup peeled and thinly sliced baking apples (preferably Cortland)
2 tablespoons olive oil, or as needed
1 tablespoon apple cider vinegar
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 pinch brown sugar, or to taste
3 pork chops
salt and ground black pepper to taste
1 pinch paprika, or more to taste
1 tablespoon apple cider vinegar
1 tablespoon olive oil

Steps:

  • Combine onion, apple, 2 tablespoons olive oil, 1 tablespoon vinegar, thyme, and rosemary in a skillet; cook and stir mixture over medium heat until onion is lightly browned and apples are softened, about 15 minutes. Sweeten with brown sugar to taste. Set aside and keep warm.
  • Arrange pork chops in a separate skillet; season with salt, pepper, and paprika. Drizzle 1 tablespoon vinegar and 1 tablespoon olive oil over pork chops. Cook pork chops over medium heat until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Transfer pork chops to a serving dish and top with apple-onion topping. Serve immediately.

Nutrition Facts : Calories 314.7 calories, Carbohydrate 9.6 g, Cholesterol 44.6 mg, Fat 25.6 g, Fiber 2.2 g, Protein 11.9 g, SaturatedFat 6.4 g, Sodium 17.6 mg, Sugar 5.7 g

DIJON PORK CHOPS WITH CABBAGE AND FENNEL



Dijon Pork Chops with Cabbage and Fennel image

While living in Switzerland for a few years, my friends introduced me to an area renowned for their cabbage, pork and potato dishes. I decided to try a cabbage and fennel combination and believe they complement each other well. -Grace Voltolina, Westport, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 15

1 small head green cabbage (about 1-1/2 pounds)
1 small head red cabbage (about 1-1/2 pounds)
4 tablespoons whole grain Dijon mustard, divided
2 tablespoons light brown sugar
3 teaspoons kosher salt, divided
2-1/2 teaspoons pepper, divided
3 cups chicken stock
2 tablespoons olive oil, divided
1 large onion, halved and thinly sliced
4 garlic cloves, thinly sliced
3 large Granny Smith apples, quartered
1 fennel bulb, cored and cut into 1/4-inch slices
3 teaspoons rubbed sage
6 center-cut pork rib chops (1 inch thick and 8 ounces each)
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 375°. Core and cut each cabbage into 6 wedges. In a bowl, mix 2 tablespoons mustard, brown sugar, 1-1/2 teaspoons salt, 1 teaspoon pepper and stock., In a large Dutch oven, heat 1 tablespoon oil over medium-high heat; saute onion until lightly browned, 4-6 minutes. Add garlic; cook and stir 1 minute. Remove from heat; add apples, fennel and cabbage. Pour mustard mixture over top. Bake, covered, until cabbage is tender, 45-60 minutes., Meanwhile, mix sage and the remaining salt and pepper; rub onto both sides of pork chops. Dust with flour; shake off excess. In a large skillet, heat remaining oil over medium-high heat. Brown chops in batches, 4-6 minutes per side; remove from pan., Spread tops of pork chops with remaining mustard; place over vegetables in Dutch oven. Bake, uncovered, until a thermometer inserted in pork reads 145°, 8-10 minutes.

Nutrition Facts : Calories 435 calories, Fat 16g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 1533mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 10g fiber), Protein 36g protein.

3-INGREDIENT PORK CHOPS WITH ROASTED APPLES AND SAGE



3-Ingredient Pork Chops With Roasted Apples and Sage image

The classic pairing of pork and apples gets enhanced by a hint of sage for a simple and delicious dinner.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Dinner     Fall     Pork Chop     Pork     Apple     Sage     Quick & Easy

Yield Serves 4

Number Of Ingredients 6

4 (1 1/4"-thick) bone-in pork chops
1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
2 tablespoons olive oil
3 medium crisp, sweet apples (such as Honeycrisp, Fuji, or Gala), cut into 2" wedges
10 sage leaves

Steps:

  • Preheat oven to 400°F. Season pork chops on both sides with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork chops, turning occasionally (including outside edge of fat cap), until browned all over, 8-10 minutes. Transfer chops to a roasting pan.
  • Cook apples, sage, and 1/2 tsp. salt in same skillet over medium heat, turning apples, until browned on all sides, about 3 minutes. Transfer apples and sage to roasting pan, nestling around chops.
  • Transfer roasting pan to oven and roast until chops are cooked through and an instant-read thermometer inserted into center of chops registers 160°F, 8-10 minutes.
  • Divide chops among plates and serve with apples and sage alongside.

DRAKE'S WINTER PORK CHOPS WITH FENNEL, APPLE, SAGE, ONIONS



DRAKE'S WINTER PORK CHOPS WITH FENNEL, APPLE, SAGE, ONIONS image

Categories     Pork

Number Of Ingredients 9

8 pork chops, boneless center cut work well
One large head fennel, with stalks and fronds, diced
Sweet onion, red onion, diced
5 or 6 apples, assortment, sliced and diced
1 TB sage plus generous quantity to coat chops
Salt to taste
Olive oil
1/2 tsp fennel seed
Perhaps Apple cider could be added at end for added brightness

Steps:

  • Use two saucepans to sautée fennel and onions separately, so the green color of the fennel doesn't muddy the other colors. Before adding onions to second saucepan, brown the pork chops in olive oil, about 10 minutes each side in med-high heat. When they seem cooked through, remove from pan and add to juices the onions, cooking for five minutes before adding a variety of diced apples with skin on. After adding apples, continue to sautée on med heat for 15 minutes. Just before serving, combine the fennel with the apples and onions and add sage, fennel seeds and salt to taste. Add pork chops to mix, stir around a bit, then remove pork chops and serve with generous quantity of apple/fennel sautée on the side of plate.

Tips:

  • Pork chops should be at least 1 inch thick to ensure they remain juicy during cooking.
  • Use a large skillet or Dutch oven to prevent overcrowding the pork chops, which can cause them to steam rather than sear.
  • Season the pork chops generously with salt and pepper before searing. This will help to develop a flavorful crust.
  • Sear the pork chops over medium-high heat for 2-3 minutes per side, or until they are golden brown. Do not overcrowd the pan, or the pork chops will steam instead of sear.
  • Once the pork chops are seared, remove them from the pan and set aside. Reduce the heat to medium and add the fennel, apples, sage, and onions to the pan. Cook until the vegetables are softened, about 5 minutes.
  • Pour the white wine into the pan and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until the wine has reduced by half, about 2 minutes.
  • Return the pork chops to the pan and nestle them among the vegetables. Add the chicken broth and bring to a simmer. Cover and cook until the pork chops are cooked through and tender, about 15 minutes.
  • Serve the pork chops with the fennel, apples, sage, and onions. Garnish with fresh herbs, if desired.

Conclusion:

This recipe for Drake's Winter Pork Chops with Fennel, Apple, Sage, and Onions is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are seared until golden brown and then braised in a flavorful sauce made with fennel, apples, sage, and onions. The result is a tender and juicy pork chop that is bursting with flavor. Serve this dish with mashed potatoes, roasted vegetables, or your favorite side dish.

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