Old-school Pork Chops with Apples and Tarragon

By Gay, November 11, 2008, In Blog events, Food, Meat, To market

Home » Blog events » Old-school Pork Chops with Apples and Tarragon

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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pork chops

About the Author: Gay

Thanks for reading my blog. I'm a corn breeder who also loves to eat and cook. Most of the recipes in this blog are dishes that I have cooked in my own kitchen. This blog is an off shoot way way back in 2007 when as PhD student, I had a major writer's block for writing my dissertation. So instead I turned into blogging my exploits in the kitchen. I've come long way then. getting my PhD and currently cooking in my third kitchen so far. My dog, named Pasta and I are based in Phitsanulok, Thailand.

7 Comments on "Old-school Pork Chops with Apples and Tarragon"

Jescel November 11, 2008 at 1:25 PM -

hmmmnnn…. i love fried apples in butter! yum! apples and porkchops go well together..
Ning November 11, 2008 at 1:57 PM -

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
Gay November 11, 2008 at 2:07 PM -

I just baked them for 30 minutes or so since I’ve already pan-fried them.
Manggy November 11, 2008 at 2:30 PM -

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!
Andrea November 18, 2008 at 11:35 PM -

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.
maggie November 19, 2008 at 1:36 PM -

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.
Gay November 19, 2008 at 2:45 PM -

Thanks Maggie. I did wonder where you were. No updates in my Google reader. Glad to know you’re back. See you around!