Apple Cider Pork Chops
Pork loin chops are covered with a simple brown sugar dijon mix and pressed with sage leaves for an elegant yet simple dinner that's gluten free.
Servings: 4 people
Ingredients
- 1 ½ pounds (or 4 pcs) boneless pork loin chops around 1 inch thickness
- 4 tablespoons butter, divided
- 1½ tablespoons brown sugar
- 3 tablespoons dijon mustard
- 1-2 sweet apples, like honeycrisp or gala, sliced
- 3/4 cup apple cider apple juice can be substituted
- 1 tablespoon finely chopped sage leaves, plus a few more for garnish
- kosher salt and black pepper
Instructions
- Heat oven to 450℉/230℃. Pat pork chops dry on both sides with a paper towel. Lightly season both sides with kosher salt and black pepper. Mix the brown sugar with dijon and spoon onto one side of the pork.
- In a large cast iron pan or dutch oven, melt 2 tablespoons of butter over medium heat. Add the pork to the pan, sauce side down, and spoon more sauce on uncoated side. Cook for 2-3 minutes per side till nicely browned on the outside. The pork does not need to be cooked through.
- Once browned on both sides, add sliced apples, apple cider, and finely chopped sage to the pan. Bring to a simmer and then transfer the skillet to the oven, cooking for 10-15 minutes until pork is cooked through (145 degrees F). Remove the pork chops from the pan and cover them with foil. Return the pan to the stovetop over medium high heat for about 3 minutes, reducing the sauce with the apples by about half (the sauce will not thicken, it is meant to be thin, it will just be more concentrated).
- Off the heat, stir in the remaining 2 tablespoons of butter and season with salt and pepper to taste. Return the pork chops to the pan and spoon the sauce over the top. Garnish with extra fresh sage leaves, salt and pepper to taste, and serve warm.
Notes
- Pork is naturally more salty, so go easy on it when seasoning.
- For those who are dairy sensitive, use ghee instead of butter, or just leave out. This recipe is naturally gluten free. Maple syrup or honey can be subbed for brown sugar, but brown sugar works best for the caramelization.
- If you prefer a thicker sauce, flour or cornstarch can be added before simmering. Use 2-3 teaspoons and whisk till fully combined.
- Look for natural apple cider, like a local brand that's been fresh squeezed. Martinelli's is good in a pinch. Regular apple juice would also work like honeycrisp apple juice. Do not use alcoholic/fermented apple cider.
Nutrition
Serving: 1chop | Calories: 437kcal | Carbohydrates: 17g | Protein: 38g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 114mg | Sodium: 345mg | Potassium: 754mg | Fiber: 2g | Sugar: 13g | Vitamin A: 525IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg
