When I saw this recipe for Old-school Pork Chops with Apples and Sage from No Special Effects, I knew I just had to cook this at home. The only modification I made was to use tarragon instead of sage as I couldn’t get hold fresh sage. Tarragon, though,is a mainstay in my cooking since it grows profusely in the garden. I usually substitute it for sage such as this garlic chicken roast. Getting back to sage, I hope I could get a seedling soon so I can cultivate it at home. I’m beginning to get curious about how it tastes and smells like. The lightly fried apple slices are perfect foil for the rich pork chops.
Old-school Pork Chops with Apples and Tarragon
I’m sharing this post to Grow Your Own hosted by Ning of Heart and Hearth. Check out too, my sister’s Grow Your Own post – Chicken Adobo sa Gata (chicken adobo in coconut milk).
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About Gay
hmmmnnn…. i love fried apples in butter! yum! apples and porkchops go well together..
These pork chops sound delicious! How long did you roast it in the oven? Is the meat tender? I have some porkchops in the freezer. I just might try this! Unfortunately, my tarragon plant just died recently
I just baked them for 30 minutes or so since I’ve already pan-fried them.
Thanks for the shout-out Gay
Unfortunately here in Manila, a sage plant would most likely whither, burn, and die. So I get mine from the vegetable section (must’ve been driven in from Tagaytay). The chops look great!
When I was growing up, my mother always served apples with pork chops because they taste so good together. Your dish sounds great with the tarragon.
ang sarap naman, sana kapitbahay kita para lagi na lang ako makikikain sa inyo, hehe. i miss reading your blog gay, i’m back now, sana nga lang pangmatagalan ang pagbabalik ko, hehe.
Thanks Maggie. I did wonder where you were. No updates in my Google reader. Glad to know you’re back. See you around!