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Apple Cider Braised Pork Chops with Sage

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Juicy bone-in pork chops are braised in sweet apple cider with fresh sage, onions, and a touch of Dijon for a cozy, elegant fall dinner. The sauce is rich and glossy, perfect for serving with mashed potatoes or crusty bread.

Ingredients

Scale
  • 4 bone-in pork chops (about 1-inch thick, 2 lbs total)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 8–10 fresh sage leaves, chopped (or 1 teaspoon dried sage)
  • 2 cups apple cider (unfiltered preferred)
  • 1 cup low-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 2 tablespoons unsalted butter, cold
  • Optional: 1 apple, sliced (such as Honeycrisp or Gala)

Instructions

  1. Preheat oven to 350°F (175°C). Pat pork chops dry and season both sides generously with salt and pepper.
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear pork chops for about 3 minutes per side until golden brown. Transfer to a plate.
  3. Lower heat to medium. Add sliced onion and sauté for 5-7 minutes until soft and golden. Add garlic and sage; cook for 1 minute until fragrant.
  4. Pour in apple cider and chicken broth. Stir in Dijon mustard and scrape up any browned bits. Bring to a gentle simmer.
  5. Nestle pork chops (and any juices) back into the skillet. If using, tuck apple slices around the chops. Spoon some sauce over the top. Cover with a lid or foil.
  6. Transfer to oven and bake for 30-35 minutes, until pork reaches 145°F (63°C) at the thickest part.
  7. Remove skillet from oven. Transfer pork chops to a plate and tent with foil. Simmer sauce on the stove over medium-high heat for 6-8 minutes to reduce by half. Stir in cold butter until smooth and glossy.
  8. Return pork chops to skillet, spoon sauce (and apples, if using) over the top. Garnish with extra sage or cracked pepper. Serve hot.

Notes

For dairy-free, substitute butter with a plant-based spread. Use fresh apple cider for best flavor. If sauce is too sweet, add a splash of lemon juice or more Dijon. For a thicker sauce, simmer longer after removing pork. Can be made ahead and reheated gently. Try adding sliced pears or cranberries for a twist.

Nutrition

Keywords: apple cider pork chops, braised pork chops, fall dinner, sage pork chops, skillet pork chops, comfort food, gluten-free pork chops, easy pork chop recipe

Find it online: https://atomicbite.com/apple-cider-braised-pork-chops-recipe-easy-sage-fall-dinner/