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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


  • 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


  • 1. Sprinkle pork chops with salt and pepper; rub with sage. Place flour in a small shallow bowl; coat chops with flour.
  • 2. In a large skillet over medium heat, brown chops in butter and oil on both sides. Remove and keep warm.
  • 3. 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.

Nutritional Facts

1 pork chop with 2 tablespoons gravy equals 447 calories, 32 g fat (13 g saturated fat), 119 mg cholesterol, 178 mg sodium, 10 g carbohydrate, 1 g fiber, 29 g protein.

Reviews for Sage Pork Chops with Cider Pan Gravy

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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.