Sage Pork Chops with Cider Pan Gravy
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
A creamy sauce flavored with apple cider and sage makes for a quick and tasty weeknight dinner. If you'd like, serve these lightly seasoned chops with couscous, rice or noodles. —Erica Wilson, Beverly, Massachusetts
Ingredients
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4 bone-in center-cut pork loin chops (6 ounces each)
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3 tablespoons dried sage leaves
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1/4 cup all-purpose flour
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2 tablespoons butter
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2 tablespoons canola oil
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1/2 cup reduced-sodium chicken broth
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1/2 cup apple cider or juice
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1/4 cup heavy whipping cream
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Minced fresh parsley
Directions
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1.
Sprinkle chops with salt and pepper; rub with sage. Dip in flour to coat lightly.
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2.
In a large skillet, heat butter and oil over medium heat; brown chops on both sides. Remove from pan.
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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.
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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