Hey y’all! If you’re craving a meal that’s both cozy and company-worthy, you’ve got to try these Apple Cider Sage Pork Chops. The combination of juicy pork, sweet-tart apple cider, and earthy sage creates a dish that’s fantastic for family dinners, fall celebrations, or any time you want to impress without the stress. It’s one of those easy recipes that tastes like you’ve been cooking all day—let’s get cooking!
Why You’ll Love This Apple Cider Sage Pork Chops Recipe
- Weeknight Friendly: Ready in just 30 minutes with minimal prep.
- Incredible Flavor: The balance of sweet apple cider and savory sage makes every bite unforgettable.
- Versatile: Perfect for a cozy dinner or a festive get-together.
- Juicy & Tender: Cooking with cider keeps the pork moist and tender.
- Minimal Cleanup: Everything cooks in one skillet, saving you sink time.
Ingredients for Apple Cider Sage Pork Chops
- 4 bone-in pork chops (about 1 inch thick, ~2 lbs total)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup apple cider (not apple juice)
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves (optional)
- 1 medium apple, cored and thinly sliced
- 2 tablespoons unsalted butter
How to Make Apple Cider Sage Pork Chops
Step 1: Season & Sear the Pork Chops
Pat pork chops dry with paper towels. Season generously on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once shimmering, add pork chops and sear for 3-4 minutes per side, until deeply golden. Remove to a plate and set aside.
Step 2: Build the Flavor Base
In the same skillet, add sliced onion and cook for 2-3 minutes until softened. Stir in garlic and sauté for 30 seconds until fragrant. Pour in apple cider, scraping up any browned bits, and whisk in Dijon mustard. Add sage and thyme if using.
Step 3: Simmer & Finish
Return pork chops (and any juices) to the skillet, nestling among the onions. Top with apple slices. Reduce heat to medium-low and simmer uncovered for 6-8 minutes, turning pork once, until the pork is cooked through (internal temp 145°F/63°C) and sauce slightly thickens. Swirl in butter for a glossy finish.
Apple Cider Sage Pork Chops Notes & Helpful Tips
- Let chops rest for 5 minutes after cooking to keep juices locked in.
- For best results, use real apple cider, not apple juice—here’s why.
- If sauce gets too thick, splash in a bit more cider or chicken broth to loosen it up.
Variations on Apple Cider Sage Pork Chops
- Apple Cider Glazed Pork Tenderloin: Use a 1½ lb pork tenderloin and adjust cook time (sear then finish in oven 400°F/205°C for 12-15 min).
- Creamy Apple Cider Sauce: Stir in 1/4 cup heavy cream at the end for a velvety sauce.
- Grilled Version: Grill chops then finish in a skillet with cider and sage for a smoky flavor boost.
Equipment Needed
- Large heavy-bottomed skillet or cast iron pan
- Tongs
- Knife and cutting board
- Meat thermometer
Apple Cider Sage Pork Chops Storage & Shelf Life
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove with a splash of cider or broth to keep pork moist.
- Not recommended for freezing, as the apples may lose texture.
Serving Suggestions & Pairings for Apple Cider Sage Pork Chops
- Serve over creamy mashed potatoes or warm wild rice to soak up the delicious sauce.
- Pair with roasted Brussels sprouts or sautéed green beans for a balanced plate.
- A crisp green salad with apple slices makes a refreshing side.
- Try with hard apple cider, light white wine, or sparkling water for a refreshing sip!
Apple Cider Sage Pork Chops Pro Tips
- Always let your pork come to room temperature for 15 minutes before cooking for even results— learn more here.
- Don’t overcrowd the skillet or you’ll steam instead of sear the meat.
- Use a digital thermometer for perfect doneness; pork is safest and juiciest at 145°F (read about recommended temperatures).
FAQs about Apple Cider Sage Pork Chops
- Can I use boneless chops? Yes! Reduce simmering time by 2-3 minutes, as boneless cuts cook faster.
- What apples are best? Firm varieties like Honeycrisp or Granny Smith hold up well and add a nice tartness.
- How do I know when pork is cooked? Use a meat thermometer—145°F (63°C) is the safe temp for tender, juicy pork.
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Yield: Serves 4
Ingredients
- 4 boneless pork chops (about 1-inch thick)
- 1 cup apple cider
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
Instructions
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1Season the pork chops on both sides with salt and black pepper.
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2Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear for 3-4 minutes per side until golden brown. Remove pork chops and set aside.
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3In the same skillet, add onion and cook for 3 minutes until softened. Add garlic and sage, stirring for 1 minute until fragrant.
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4Pour in apple cider and stir in Dijon mustard, scraping up brown bits from the pan. Bring to a simmer.
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5Return pork chops to the skillet. Cover and simmer on low heat for 10-12 minutes, or until the chops are cooked through and sauce is slightly reduced.
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6Stir in butter to finish the sauce. Serve pork chops with the apple cider sage sauce spooned over the top.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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