Pork Chops with Apples and Sage
This timeless combination of pork chops with apples and sage creates a restaurant-worthy meal that's surprisingly easy to prepare at home. The natural sweetness of apples perfectly counterbalances the savory richness of pork, while fresh sage adds an earthy, aromatic dimension that elevates the entire dish.
Equipment
- Large Skillet (cast-iron preferred)
- Meat thermometer
Ingredients
- 4 bone-in pork chops about 1-inch thick
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- salt and freshly ground black pepper
- 2 medium apples Honeycrisp or Granny Smith, cored and sliced 1/4-inch thick
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 2 tablespoons fresh sage leaves chopped (plus extra for garnish)
- 1/2 cup chicken broth
- 1/4 cup apple cider
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
Instructions
- Remove the pork chops from the refrigerator 20 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels, and season generously on both sides with salt and freshly ground black pepper.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is foaming. Add the pork chops and sear until golden brown, about 3-4 minutes per side. Don't overcrowd the pan – work in batches if necessary.
- Once seared, transfer the pork chops to a plate and tent loosely with foil.
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the sliced apples and onions. Sauté for 5-7 minutes until the onions are translucent and the apples begin to soften but still hold their shape.
- Add the minced garlic and chopped sage to the skillet and cook for 30 seconds until fragrant. Pour in the chicken broth, apple cider, Dijon mustard, and apple cider vinegar. Stir well, scraping up any browned bits from the bottom of the pan.
- Bring the sauce to a simmer, then return the pork chops to the skillet, nestling them among the apples and onions. Reduce heat to medium-low, cover, and cook for 5-7 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Once the pork reaches the proper temperature, remove the skillet from heat. Let the pork chops rest in the sauce for 3 minutes before serving.
- Plate the pork chops, then spoon the apple-onion mixture and sauce over the top. Garnish with fresh sage leaves for presentation and extra flavor.
Notes
- For best results, use a cast-iron skillet if you have one.
- Don't skip patting the pork dry - this ensures better browning.
- A digital meat thermometer ensures perfectly cooked pork that's juicy, not dry.
- Slice your apples and onions to similar thicknesses so they cook at the same rate.
- Boneless pork chops cook slightly faster than bone-in, so adjust cooking time accordingly.
- Don't skip patting the pork dry - this ensures better browning.
- A digital meat thermometer ensures perfectly cooked pork that's juicy, not dry.
- Slice your apples and onions to similar thicknesses so they cook at the same rate.
- Boneless pork chops cook slightly faster than bone-in, so adjust cooking time accordingly.
Nutrition
Calories: 385kcalCarbohydrates: 15gProtein: 29gFat: 24gSaturated Fat: 9gCholesterol: 95mgSodium: 390mgPotassium: 620mgFiber: 3gSugar: 10gVitamin C: 14mgIron: 8mg
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