Pork Chops with Fresh Sage, Onion and Apple

These thick bone-in pork chops are one of my favorites to cook and eat. The pork tastes pure and honest and they don’t need anything; just cook until they are browned and the edges are crisp. In this recipe, I make a quick wet rub to enhance the natural flavor and then add a little heat from Marash chili and compliment it with the sweetness of sautéed onions and apples. It takes less than an hour to prep and cook!
Serves 2 generously or 3 depending on the number of courses

2 bone-in pork loin chops
1 ½ teaspoons fish sauce*
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2 teaspoons dried sage*, chopped
Olive oil for cooking

Onion and Apple Sauté:
1 onion, peeled
1 apple, peeled, and cored
1/2 teaspoon kosher salt
1/4 teaspoon marash* chili
1/2 cup dry white wine (sauvignon blanc)

1. Make a rub for the loin chops: Mix the fish sauce, 1 tablespoon olive oil, garlic and sage in a small bowl. Place the chops on a plate pouring the rub over the chops; rub on both sides. Let sit at room temperature for 30 minutes. Heat your oven to 375°, if your chops are thicker than 1-inch; (if Less than an inch thick you won’t need the oven.)
2. While the chops are soaking in the rub prepare the onion and apple sauté. Slice the onion ¼1/4-inch thin. Heat a medium sauté pan over medium heat with a few tablespoons of olive oil. Add the sliced onion, salt and marash chili stirring from time to time so the onions cook evenly. Be sure not to brown the onions. Slice the apple 1/4-inch thin and add to the onions. Add the wine and cook until the onions have turned translucent and apples are just cooked through. Cover and keep warm until ready to serve.