Pork Chops with Apples, Onions and Sage

This cozy fall dinner recipe features juicy, slow-cooked pork chops with apples, onions, and sage—an easy crock pot meal that’s perfect for cooler weather. Paired with bourbon-glazed carrots and crispy roasted smashed potatoes, it’s a hearty, flavorful meal your whole family will love. Grab your thick-cut pork chops from Whitt’s Place and bring this autumn classic to life.

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Ingredients

• 4 bone-in pork chops from Whitt’s Place
• 2 tsp paprika
• 2 tsp garlic powder
• Salt & pepper to taste
• 1 Tbsp dried sage
• 2 apples, cored and sliced
• 2 sweet onions, sliced
• 3 cups chicken stock

Instructions

1. Season the pork chops: Mix paprika, garlic powder, salt, and pepper into a rub. Coat both sides of the pork chops.
2. Sear: Heat oil in a skillet and brown the pork chops on both sides to seal in flavor.
3. Layer the slow cooker: Add sliced apples and onions to the bottom of the crock pot. Place the browned chops on top.
4. Deglaze: Pour 1 cup of chicken stock into the skillet, scraping up the browned bits. Add this to the crock pot, along with the remaining 2 cups of stock.
5. Slow cook: Cover and cook on low for 7–8 hours until the pork is tender.
6. Make gravy: Whisk a cornstarch slurry into the juices and cook for 10–15 minutes on high to thicken.

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Bourbon-Glazed Carrots

Ingredients

• 1 lb carrots, peeled and cut into thick slices
• 2 Tbsp butter
• 1/4 cup bourbon
• 2 Tbsp honey
• Pinch of salt
• Fresh thyme (optional)

Instructions

1. Boil carrots until just tender, about 5–7 minutes. Drain.
2. In a skillet, melt butter and stir in bourbon and honey. Simmer for 3–4 minutes until slightly thickened.
3. Add carrots and toss to coat. Cook for another 2–3 minutes to glaze.
4. Finish with a pinch of salt and a sprinkle of fresh thyme if desired.

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Roasted & Smashed Potatoes

Ingredients

• 1.5 lbs baby potatoes
• Olive oil
• Salt & pepper
• Garlic powder
• Fresh herbs (rosemary, thyme, or parsley)

Instructions

1. Boil potatoes in salted water until fork-tender (about 15 minutes).
2. Drain and place on a baking sheet. Smash gently with the bottom of a glass or a fork.
3. Drizzle generously with olive oil and season with salt, pepper, and garlic powder.
4. Roast at 425°F for 25–30 minutes until edges are crisp and golden brown.
5. Top with freshly chopped herbs before serving.

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Let us know how your fall feast turns out—and don’t forget to visit Whitt’s Place in Tazewell for thick-cut pork chops, locally sourced produce, and more fall favorites.