Pork Chops with Apples & Sage
User Reviews
4.9
Pork Chops with Apples & Sage
Description
This recipe begins by brining pork chops in a mixture of water, kosher salt, smashed garlic, fresh sage, black peppercorns, and apple cider juice, which helps keep the meat moist and flavorful. After brining and rinsing, the chops are brought to room temperature and seared in a hot cast-iron skillet with butter and oil, developing a caramelized crust.
Apples, shallots, and fresh sage leaves are then cooked in the pan with coconut sugar to enhance sweetness. A sauce is created by adding apple cider juice and Dijon mustard to the skillet, which reduces and coats the pork chops, tying the dish together with a balance of sweet, herbaceous, and tangy notes.
This pork chop dish pairs well with roasted vegetables or mashed potatoes, making it a satisfying main course for a family meal or dinner gathering.
Notes advise that adding an arrowroot slurry thickens the sauce, while substituting vegan butter or additional oil can make the dish dairy-free.
Ingredients
For the Brine
- 2 cups water
- ¼ cup kosher salt
- 4 garlic smashed and peeled, cloves
- 4 sage fresh leaves
- 1 tablespoon black peppercorns
- 2 cups apple cider juice
For the Pork Chops
- 3 tablespoons butter unsalted
- 1 tablespoon extra-virgin olive oil or avocado oil
- 4 pork chops bone-in
- 2 apple peeled, cored and thinly sliced, prefer honeycrisp or gala varieties
- 1 tablespoon coconut sugar
- 1 shallot finely diced
- 1 teaspoon sage leaves finely chopped
- 1 cup apple cider juice
- 2 teaspoons Dijon mustard
Instructions
- In a small pot, bring the water, salt, garlic, sage, and peppercorns to a boil. Remove from heat and stir in apple cider. Let the brine cool to room temperature.
- Place the pork chops in a glass baking dish or bowl (you could also use a sealed bag). Pour the cooled brine over the top of the pork chops, making sure they're completely covered, and let them brine for 1 to 2 hours (or up to 12 hours) in the fridge.
- Remove the pork chops, give them a rinse with cold water, and pat dry with paper towels. Let them come to room temperature for 10 to 15 minutes.
- Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of butter along with the oil. Once shimmering, turn the heat down to medium and add the pork chops. Sear for 3 to 4 minutes on each side, until golden brown. Remove the chops from the pan, set on a plate, and cover with foil to keep warm.
- Reduce the heat to medium, add another 2 tablespoons of butter to the pan, along with the coconut sugar, and stir together. Add the sliced apples and cook for 2 to 3 minutes, until softened but still firm. Add the shallot and chopped sage leaves, and stir for another minute.
- Add the apple cider and mustard to the pan, and gently stir together. Use tongs to add the pork chops back to the pan, and bring the liquid in the pan to a simmer while warming the pork chops, about 2 to 3 minutes. Spoon the sauce over the pork chops and use an instant read thermometer to ensure the pork chops are cooked through to 145°F.
Notes
- To thicken the sauce, mix 1 teaspoon arrowroot powder with 2 teaspoons water and add to the pan.
- For a dairy-free version, use vegan butter or increase the oil in place of butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 23g | 8% |
| Protein | 36g | 72% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 133mg | 6% |
| Potassium | 767mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 324IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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