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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
zaxoma
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.