Pan-Seared Pork Chops with Apple-Cider Glaze and Crispy Sage
Ingredients
- 4pork chops (bone-in, 1 inch thick)
- ·kosher salt
- ·black pepper
- 2 tablespoonolive oil
- 2 tablespoonunsalted butter
- 8 leavesfresh sage
- 1yellow onion
- ¾ cupapple cider
- ¼ cupchicken broth
- 2 sprigsthyme
Prep
- 01
Dice 1 yellow onion into small pieces.
- 02
Strip 8 fresh sage leaves from their stems.
- 03
Measure out apple cider and chicken broth.
Method
- 01
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 03
Working in batches if needed, sear the pork chops for 5–6 minutes per side, until golden brown and an instant-read thermometer reads 145°F. Transfer to a plate.
- 04
Reduce heat to medium. Add 1 tablespoon butter to the pan, then add the sage leaves and cook for 1–2 minutes until fragrant and crispy. Transfer sage to a small bowl.
- 05
Add the remaining 1 tablespoon butter to the pan, then stir in the diced onion and cook for 3 minutes, stirring occasionally, until softened.
- 06
Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom. Add the thyme sprigs and bring to a simmer.
- 07
Return the pork chops to the pan and simmer for 3–4 minutes, spooning the glaze over them to coat. The sauce should reduce slightly and turn glossy.
- 08
Divide pork chops among plates, pour the pan sauce and onions over top, and garnish with the crispy sage leaves.
Spice Tips
For warmth, add a small pinch of cayenne pepper to the pan sauce. A dash of whole-grain mustard in the final minutes adds subtle tang. Fresh thyme or rosemary can replace sage if you prefer.