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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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

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