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Pork Chop with Browned Butter, Apples and Sage

Pairs with Lucienne Pinot Noir Doctor's Vineyard and Smith & Hook Proprietary Red Blend

Makes 2 Servings

INGREDIENTS

  • 2 bone-in pork chops 
  • 2 apples - gala, honey crisp or pink lady, sliced into ΒΌ inch pieces
  • 1 red onion, sliced into wedges
  • 3-4 tablespoons unsalted butter
  • 2 tablespoons pomegranate molasses
  • 10-12 sage leaves
  • 1/3 cup pomegranate seeds
  • Salt & Pepper
  • Olive oil 

DIRECTIONS

Rest pork chops for 30-45 minutes before cooking in room temperature. Salt and pepper both sides.

Prepare ingredients. Drizzle rested pork chops with olive oil. Heat a large oven proof skillet over medium high heat. Heat olive oil and once hot, add 12 of the sage leaves and cook until crisp, approximately 30 seconds or so. Remove leaves and place on paper towel, set aside. 

Add 2 tablespoons butter, onion, and apples to pan along with a pinch of salt and pepper. Cook until slightly caramelized on edges, 5-7 minutes. Remove from heat and place in a bowl. 

In the same skillet add a bit more oil and 2 tablespoons butter, sear the pork chops well on both sides, add the remaining sage leaves and lower the heat to 
medium/low and cook 7-9 more minutes. Add the onions and apples back into the pan and continue to heat everything for 3-5 more minutes, until the pork is cooked through. Add 1-2 more tablespoons of butter and 2 tablespoons of pomegranate mo-lasses. Taste and adjust seasoning with more salt and pepper if needed.

Remove from heat and serve on individual plates or a platter. Garnish with crispy sage and pome-granate seeds.
 

 

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