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Braised Autumn Pork Chops

 Braised Autumn Pork Chops
"My husband made these delicious chops for me when I was expecting our first child. He found the recipe in a cookbook full of healthy recipes," writes Sarah Susanka, Ventura, California. "The braising liquid keeps the pork tender and juicy. And the blend of apple cider, sage and vinegar gives it a subtle sweet-and-sour taste."
2 ServingsPrep/Total Time: 30 min.


  • 2 bone-in pork loin chop (7 ounces each)
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 teaspoon canola oil
  • 3/4 cup thinly sliced onion
  • 1 celery rib, thinly chopped
  • 1/2 cup apple cider or unsweetened apple juice
  • 2 teaspoons cider vinegar
  • 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage


  • Sprinkle pork with salt and pepper. In a nonstick skillet, cook meat
  • in oil for about 3 minutes on each side or until browned; drain.
  • Remove meat; keep warm.
  • In same skillet, cook onion and celery for about 4 minutes or until
  • tender. Stir in the apple cider, vinegar and sage. Return meat to
  • skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20
  • minutes or until meat is tender. Yield: 2 servings.
Nutritional Facts: One pork chop equals 277 calories, 11 g fat (3 g saturated fat), 86 mg cholesterol, 383 mg sodium, 12 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 fruit.

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Braised Autumn Pork Chops (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer