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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.
Course Main Course
Cuisine American
Keyword apple, apple cider, bone in, fall, glaze, meat, pork, pork chop, sage
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4
Calories 405kcal


  • 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