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.
- 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
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.
Calories: 405kcal | Carbohydrates: 13g | Protein: 35g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 98mg | Potassium: 704mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg