Sage Pork Chops With Cider Pan Gravy Recipe

Cooking Directions

• STEP 1.Season the pork chops with salt, pepper, and dried sage.
• STEP 2.Heat olive oil in a skillet over medium-high heat and sear the pork chops until browned on both sides.
• STEP 3.Remove the pork chops from the skillet and set aside.
• STEP 4.In the same skillet, melt butter and sauté minced garlic and fresh sage until fragrant.
• STEP 5.Add flour to the skillet and cook for a minute to make a roux.
• STEP 6.Slowly whisk in cider and chicken broth, scraping the bottom of the skillet to release any browned bits.
• STEP 7.Bring the mixture to a simmer and cook until thickened.
• STEP 8.Return the pork chops to the skillet and simmer for a few more minutes until cooked through.
• STEP 9.Serve the pork chops with the cider pan gravy and garnish with fresh sage leaves.

Cooking Tips

• Make sure to use bone-in pork chops for extra flavor and juiciness.
• If you prefer a thicker gravy, you can add a cornstarch slurry to the simmering mixture.
• For a touch of sweetness, you can add a teaspoon of honey or maple syrup to the gravy.

Storage and Serving

• Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork chops in a skillet over low heat, adding a splash of chicken broth to prevent them from drying out.
• Serve the reheated pork chops with the leftover cider pan gravy and your choice of sides.