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Pork Chops with Apples & Sage
4.9 from 81 votes

Pork Chops with Apples & Sage

Pork Chops with Apples & Sage features bone-in pork chops brined in a seasoned apple cider solution, then seared to create a golden crust. The dish includes sautéed apples, shallots, and sage finished with a rich sauce made from apple cider, coconut sugar, and Dijon mustard, offering sweet and savory layers of flavor that complement the tender pork.

Prep Time
15 mins
Cook Time
15 mins
Brining Time
30 mins
Total Time
1 hr
Servings: 4 servings
Calories: 486 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 486

% 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.