Pork and apples: a match made in foodie heaven. This recipe uses apple cider and save to bring out deep flavors without masking the pork.
AppleCider Sage Pork Chops
Pork and apples: a match made in foodie heaven. This recipe uses apple cider and save to bring out deep flavors without masking the pork.
Ingredients
- 4 bone-in pork chops
- 1 tbsp Extra Virgin olive oil
- 2 tbsp butter
- 1 large white onion (sliced)
- 2 cloves garlic (minced)
- 2 tbsp fresh sage leaves (chopped (or 1 teaspoon dried sage))
- 1 cup honeycrisp apple cider
- 1 tbsp brown sugar
- 1/2 cup chicken broth
- Salt and black pepper to taste
Instructions
- Season the pork chops generously with salt and black pepper on both sides.
- Heat olive oil and butter in a large skillet over medium-high heat (if you have an iron one, that’s best).
- Add the pork chops to the skillet and cook for about 4-5 minutes per side, or until browned. Remove the pork chops from the skillet and set them aside.
- In the same skillet, add the sliced onion and minced garlic. Cook until the onions are softened and fragrant, about 2-3 minutes.
- Stir in the chopped sage leaves and cook for another minute.
- Pour in the apple cider, brown sugar, and chicken broth, scraping any browned bits from the bottom of the skillet to incorporate the flavors.
- Bring the mixture to a simmer and return the pork chops to the skillet, nestling them in the liquid.
- Cover the skillet and let the pork chops simmer in the apple cider mixture for about 10-12 minutes, or until the internal temperature of the pork reaches 145°F.
- Remove the pork chops from the skillet and let them rest for a few minutes before serving.
- Meanwhile, increase the heat to medium-high and simmer the apple cider sauce uncovered for a few minutes until it has reduced and thickened slightly.
- Serve the apple cider sage pork chops with the sauce drizzled over the top and extra on the side.