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Sage Pork Chops with Cider Pan Gravy

 Sage Pork Chops with Cider Pan Gravy
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
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 bone-in center-cut pork loin chops (6 ounces each)
  • Salt and pepper to taste
  • 3 tablespoons dried sage leaves
  • 1/4 cup King Arthur Unbleached 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

Directions

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

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Sage Pork Chops with Cider Pan Gravy (continued)

Directions (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.