Apple Cider Sage Pork Chops

Perfect pork chops brined in apple cider and cooked with fresh apples and sage. They look impressive, but between you and me, they’re super easy to make! All you need is a cast iron skillet and a my insider tips for juicy, crusty browned, no-fail pork chops.


Apple cider sage pork chops in a skillet


Are you ready for the best pork chops ever? You’ll be blown away with these pork chops seared in buttery, apple cider goodness, and cooked to a perfectly juicy interior. Let’s get started!

Start with the brine. In a small pot, bring the brining ingredients to a boil (except the apple cider). Remove from the heat, stir in the apple cider, and let it cool. Then, place the pork chops in a dish, bowl, or sealed bag, and pour the cooled brine over the pork chops. Brine for a few hours in the fridge.

Prep the chops. Remove the pork chops from the brine, rinse with cold water, and pat them dry with paper towels. Then let them come to room temperature for 10 to 15 minutes.

Let the searing begin! Heat your cast-iron skillet over medium-high heat and add 1 tablespoon of butter and oil. Once it starts to cook a little, turn the heat down to medium and add the pork chops. Sear for 3 to 4 minutes on each side, until golden brown. Then move them to a plate and cover with aluminum foil to keep warm while you make the apple cider sage sauce.

Apple cider sage sauce time. Add the remaining 2 tablespoons of butter and coconut sugar to the pan, and stir together. Add the sliced apples and cook for 2 to 3 minutes, until slightly soft. Then stir in the shallots and chopped sage leaves for another minute.

The final touches! Add the apple cider and mustard, and gently stir the sauce together. Add the pork chops back to the pan, and simmer in the sauce until warmed through, while occasionally spooning the sauce over the pork chops. You’ll know your chops are done when they’re cooked to 145°F.

Searing pork chops in a skillet.

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