- 4 bone-in center-cut pork loin chops (6 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons dried sage leaves
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 2 tablespoons canola oil
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup apple cider or juice
- 1/4 cup heavy whipping cream
- Minced fresh parsley
- Sprinkle chops with salt and pepper; rub with sage. Dip in flour to coat lightly.
- In a large skillet, heat butter and oil over medium heat; brown chops on both sides. Remove from pan.
- Add broth and cider to skillet; bring to a boil, stirring to loosen browned bits from pan. Add cream; cook and stir until thickened. Reduce heat to medium. Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes; sprinkle 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
"Delicious! I added some chopped apples and onions to the gravy, too!"
"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."