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Sage Pork Chops with Cider Pan Gravy Recipe
Sage Pork Chops with Cider Pan Gravy Recipe photo by Taste of Home

Sage Pork Chops with Cider Pan Gravy Recipe

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A creamy sauce flavored with apple cider and sage makes for a quick and tasty weeknight dinner. If you like, serve these lightly seasoned chops with couscous, rice or noodles.—Erica Wilson, Beverly, Massachusetts
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 4 bone-in center-cut pork loin chops (6 ounces each)
  • Salt and pepper to taste
  • 3 tablespoons dried sage leaves
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 1/2 cup apple cider or juice
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup heavy whipping cream
  • Minced fresh parsley

Nutritional Facts

1 pork chop with 2 tablespoons gravy equals 447 calories, 32 g fat (13 g saturated fat), 119 mg cholesterol, 178 mg sodium, 10 g carbohydrate, 1 g fiber, 29 g protein.


  1. Sprinkle pork chops with salt and pepper; rub with sage. Place flour in a small shallow bowl; coat chops with flour.
  2. In a large skillet over medium heat, brown chops in butter and oil on both sides. Remove and keep warm.
  3. Add cider, stirring to loosen browned bits from pan. Cook, uncovered, for 3 minutes. Stir in broth; cook 3 minutes longer. Add cream; cook for 2-3 minutes or until gravy is slightly thickened. Return chops to the pan; cover and cook for 6-8 minutes or until a meat thermometer reads 160°. Garnish with parsley. Yield: 4 servings.
Originally published as Sage Pork Chops with Cider Pan Gravy in Taste of Home Winning Recipes 2 2009, p198

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Jan. 10, 2016

"Made these last night and they were delicious. Didn't have any dried sage so subbed with poultry seasoning. Will make again and use sage but I can't imagine it'll make that much difference. Very quick and easy."

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