Sage Pork Chops with Cider Pan Gravy
A creamy sauce flavored with apple cider and sage makes for a quick and tasty weeknight dinner. If you'd like, serve these lightly seasoned chops with couscous, rice or noodles. —Erica Wilson, Beverly, Massachusetts
Ingredients
- 4 bone-in center-cut pork loin chops (6 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons dried sage leaves
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 2 tablespoons canola oil
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup apple cider or juice
- 1/4 cup heavy whipping cream
- Minced fresh parsley
Directions
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1Sprinkle chops with salt and pepper; rub with sage. Dip in flour to coat lightly.
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2In a large skillet, heat butter and oil over medium heat; brown chops on both sides. Remove from pan.
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3Add broth and cider to skillet; bring to a boil, stirring to loosen browned bits from pan. Add cream; cook and stir until thickened. Reduce heat to medium. Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes; sprinkle with parsley.
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