This is one of my favorite ways to eat pork chops in the Fall. The pork is hearty, the apples soak up the wine (or beer), the red onions tangle up into sweet-savory little noodles. I first made this recipe from the book Mad Hungry, by Lucinda Scala Quinn, years ago when the book first came out. I have since made it many times, scaling it down for 2 people rather than 6, and adding sage. This is a recipe that lends itself to weeknight cooking without a recipe: sear chops, soften apples and onions, add wine/beer, finish cooking everything together. I adore the addition of sage to this recipe, which makes the whole thing feel more Fall appropriate.

Share: