- 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
- Sprinkle pork chops with salt and pepper; rub with sage. Place flour in a small shallow bowl; coat chops with flour.
- In a large skillet over medium heat, brown chops in butter and oil on both sides. Remove and keep warm.
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Sage Pork Chops with Cider Pan Gravy
"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."