7 tablespoons unsalted butter, softened and divided
2 tablespoons real maple syrup
½ teaspoon cinnamon
1 tablespoon minced fresh sage
1 teaspoon fresh rosemary (more to taste)
Salt and pepper
4 (6- to 8-ounce) boneless pork chops, 3/4 to 1 inch thick, trimmed
2 Granny Smith or other tart apple, peeled, cored, halved, and cut into 1/2-inch-thick wedges
1 red onion, halved and sliced thin
1 tablespoon brown sugar
1 tablespoon white wine vinegar
Combine 4 tablespoons softened butter, 1 tablespoon maple syrup, sage, rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl; set aside.
Pat chops dry with paper towels and season with salt and pepper.
Melt remaining 2-3 tablespoon butter in 12-inch skillet over medium-high heat. Sear chops and cook until well browned and meat registers 140 degrees, about 5 minutes per side. Transfer to platter and tent with foil.
Pour off all but 1 tablespoon fat from skillet. Add apples, onion, brown sugar, cinnamon, and 1/4 teaspoon salt and cook, covered, over medium-low heat until softened, about 6 minutes. Stir in vinegar and remaining 1 tablespoon maple syrup and cook, uncovered, until apples start to brown, 2 to 4 minutes.
Add any accumulated pork juices into apple-onion mixture and drizzle over chops. Dollop chops with maple/sage/rosemary butter. Serve.
*Recipe adapted from America’s Test Kitchen
