Lightly breaded pork chops are served with sauteed apples and onions and finished with the tastiest sage cream sauce. Though this won't be the quickest recipe you'll ever make for your family this one is sure to be one of the tastiest! Prep this dish in advance and it's a perfect heat and serve meal straight from the refrigerator.
all-purpose flourenough for dusting + 1 tablespoon
Instructions
Lightly flour pork chops and sear all sides in a skillet until cooked through.
Sauté onion and apples until apples are fork tender. Remove from pan and spread on the bottom of a 9 x 13 casserole dish. Layer browned chops on top.
Create a thickener by adding 1 tablespoon of flour (or substitute 1/2 tablespoon of cornstarch) with 2 tablespoons of water and set aside.
Add chicken broth to hot pan and stir to deglaze. Heat the broth until hot.
Add cream, wine, sage, and thickener to the pan over medium heat. Cook until bubbling. Turn off heat and set pan aside to thicken while preheating oven to 350°.
Pour thickened sauce over chops. Place sprigs of rosemary on top.
Bake until chops are warmed through and the sauce is bubbly, about 10 minutes.
Notes
If preparing the chops in advance, transfer the refrigerated casserole dish to a cold oven. Allow the casserole to heat with the oven as it preheats. Add 10-20 minutes to baking time.