Sage Pork Chops with Cider Pan Gravy Recipe
- 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
- 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.
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
"Very good recipe as written and also a fun recipe to make your own! This is one of my favorite recipes for pork chops. I usually add apples and onions and brown them after browning the pork. I have also used apple brandy when I did not have cider on hand."
"Really good. Everybody loved this one and we'll make this again!!"
"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."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.