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Sage Pork Chops with Cider Pan Gravy Recipe

Sage Pork Chops with Cider Pan Gravy Recipe

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. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. Sprinkle chops with salt and pepper; rub with sage. Dip in flour to coat lightly.
  • 2. In a large skillet, heat butter and oil over medium heat; brown chops on both sides. Remove from pan.
  • 3. 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.

Nutritional Facts

1 pork chop with 2 tablespoons gravy: 449 calories, 32g fat (13g saturated fat), 119mg cholesterol, 478mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 29g protein.

Reviews for Sage Pork Chops with Cider Pan Gravy

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MY REVIEW
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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Wine Pairings

Light-Bodied Red Wine

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