Pork chops have long been a favourite in my family. Our dad makes a really good breaded and fried version and my brother, who is becoming quite the master chef, makes them with apples and brown sugar (my other brother’s most recent creative culinary idea was reverse cordon bleu- chicken cooked in a block of cheese, so luckily for our health he doesn’t cook very often). I stole the apple idea and added some wine, dijon and maple syrup which cook down into a sauce and keep the pork tender. It all comes together in one pan, making for an easy clean up afterwards and it smells tantalizing while it cooks.
Apples, sage and rosemary make it seasonal, caramelized onion and maple syrup adds some sweetness, white wine adds some acidity and dijon gives a slight sharpness.
Pork is rich in B vitamins and protein, nutrients essential for feeling energetic and maintaining a strong immune system, as well as several minerals including selenium, a powerful antioxidant, and phosphorus for strong bones. It is a lean meat that takes on other flavours well, with a bit more substance and flavour than chicken. 
- 8 pork chops
- 2 cups white wine
- 3 apples, cored and sliced thinly lengthwise
- 1 medium onion, halved and sliced thinly
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon butter
- 2 sprigs fresh rosemary (or a couple dashes of dried)
- 1 sprig fresh sage (around 5 leaves, or a dash of dried)
- Sea salt and freshly cracked black pepper
- Heat up the oil in a large skillet over medium heat. Lay the pork chops out and sprinkle lightly with salt and pepper, flip and sprinkle the second side. Place them in the pan and sear them for 2-3 minutes on each side, until lightly browned, then remove and set aside. Add the butter into the skillet, let it melt then add in the onion slices, stirring occasionally until they turn a rich caramel colour, around 10 minutes. Add in the wine, maple syrup and dijon and whisk gently until they are fully blended. Add the pork back in, along with the apple slices, rosemary and sage. Stir occasionally until the liquid is fully cooked down, around 30-35 minutes, watching it more closely near the end as it gets drier.
