I decided to jump in and try the new(ish) MckLinky Blog Hop! This week's theme is to post your favorite recipe or dish. I have a lot of favorite recipes, so I narrowed it down to one that we've been using pretty often lately, thanks to our freezer full of fresh pork. It really is an autumn dish, a perfect warming meal for crisp nights, but we just discovered it and have made it several times recently. It is definitely one of our newest favorites, and our friends and relatives who have eaten it have agreed!
The recipe is from The Grassfed Gourmet Cookbook by Shannon Hayes, one of our favorite cookbooks for cooking farm-fresh, pastured meats, although this recipe would be great for any pork chops. We usually double the recipe and have the leftovers for lunch. I hope you enjoy it, and maybe join in the mcklinky fun yourself!
Honey Roasted Pork Chops with Apples and Onions
1 Tbsp salt
1 tsp freshly ground black pepper
3 tsp rubbed sage
1 Tbsp extra-virgin olive oil
2 pork chops (rib, shoulder, loin, or country ribs)[we use bone-in for more flavor and nutrition]
1/3 c apple cider or juice
1 tart, firm apple, cored and cut into thick slices (not peeled)
1 small onion, thinly sliced into rings (we use sweet onion)
1/4 cup raisins
2 Tbsp honey
Preheat oven to 350F. Combine the salt, pepper, and sage, and rub mix into meat. Pour the olive oil into a heated overproof skillet, and sear the chops over medium heat about 1 min per side or until browned [we do a little longer on ours]. Remove from heat, add the cider, sliced apple, onion, and raisins. Drizzle with honey, cover, and roast for 1 1/2 hrs or until fork-tender.