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Pork Chops with Apples & Sage
These juicy, pan fried pork chops brined in apple cider and cooked with fresh apples and sage make for the best fall dinner idea. Watch the video below to see how I make them in my kitchen!
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 cloves smashed and peeled
- 4 fresh sage leaves
- 1 tablespoon black peppercorns
- 2 cups apple cider juice
For the Pork Chops
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil or avocado oil
- 4 bone-in pork chops
- 2 apples (I prefer honeycrisp or gala apples) peeled, cored and thinly sliced
- 1 tablespoon coconut sugar
- 1 shallot finely diced
- 1 teaspoon finely chopped sage leaves
- 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.
Cup of Yum
Notes
- For a slightly thicker sauce: mix 1 teaspoon arrowroot powder with 2 teaspoons water in a slurry, then add to pan.
- To make it dairy-free: use a vegan butter or swap the butter for more oil.
Nutrition Information
Calories
486kcal
(24%)
Carbohydrates
23g
(8%)
Protein
36g
(72%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
140mg
(47%)
Sodium
133mg
(6%)
Potassium
767mg
(22%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
324IU
(6%)
Vitamin C
5mg
(6%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
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.