Apple Cider and Sage Glazed Bone-In Pork Chops

These bone-in pork chops are seared and served topped with a sweet apple cider glaze – a  fitting recipe for fall. I usually serve these pork chops alongside some whipped Cheddar potatoes which contrasts with the sweetness of the apples.

Apple Cider and Sage Glazed Bone-In Pork Chops

Key Ingredients in This Recipe

• Pork chops – Pork chops come from the loin of the pig but there are several different types out there. For this recipe look for the rib chop – this will give you a large piece of lean loin meat with the bone attached and a layer of fat by the bone coming from the rib section of the pig’s loin. The fat helps to keep the meat moist and tender while the bone provides added flavor.
• Apple cider – Apple cider is a raw, unfiltered apple juice that has not gone through a filtration process (like apple juice). This makes the seasonal fall beverage slightly darker than apple juice and cloudy. Combined with a bit of brown sugar and apple cider vinegar to offset the sweetness, the cider becomes the glaze for the pork chops.

How to Make Apple Cider Glazed Pork Chops

1. Season the pork chops. Let the pork chops sit at 30 minutes before cooking. Season the pork chops on both sides with salt and pepper. Heat a large (12-inch) cast iron pan over medium heat, add olive oil and heat through.
2. Sear the pork. Sear the pork chops until golden brown on both sides, about 10 minutes total.
3. Whisk the sauce and add. In a small bowl whisk together the apple cider and brown sugar. Add to the pan with the sage leaves and simmer, turning the pork chops once, until cooked through, about 3 minutes (the internal temperature should read 140ºF).
4. Reduce the sauce. Transfer the pork chops to a plate to rest and return the pot to the heat. Add the vinegar and simmer the glaze over medium-low heat until reduced to about 1/3 cup.
5. Serve. Serve the pork chops topped with the apple cider glaze.

Tips and Tricks for This Recipe

• When searing the pork chops be sure to let the pan heat (but not so it starts smoking) so that a crust can develop.
• A golden crust develops best if the chops are only turned once and not shifted around more than that.
• Letting the pork chops sit at room temperature before cooking ensures they will cook through evenly – nobody wants a leathery pork chop.
• The pork chop should be cooked to 145ºF so since it will continue to cook after it’s taken off the heat. I remove it at 140ºF and as it rests, the temperature will rise to the desired 145ºF.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Apple Cider Brined Turkey Breast for Two
• Squash, Quinoa and Kale Salad with Cider Vinaigrette
• Baked Apple Cider Donuts

Apple Cider and Sage Glazed Bone-In Pork Chops

Print Pin

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Serves 4

US Customary – Metric

Ingredients:

• 4 (1-inch) thick bone-in pork chops
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 2 tablespoons extra-virgin olive oil
• 2 cups apple cider
• ¼ packed cup light brown sugar
• 6 sage leaves
• 1 tablespoon apple cider vinegar

Instructions:

• Let the pork chops sit at 30 minutes before cooking. Season the pork chops on both sides with salt and pepper. Heat a large (12-inch) cast iron pan over medium heat, add olive oil and heat through.
• Sear the pork chops until golden brown on both sides, about 10 minutes total.
• In a small bowl whisk together the apple cider and brown sugar. Add to the pan with the sage leaves and simmer, turning the pork chops once, until cooked through, about 3 minutes (the internal temperature should read 140ºF/ 60ºC).
• Transfer the pork chops to a plate to rest and return the pot to the heat. Add the vinegar and simmer the glaze over medium-low heat until reduced to about 1/3 cup.
• Serve the pork chops topped with the apple cider glaze.

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