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Apple cider pork chops in a cast iron pan
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5 from 12 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 4 people
Calories: 437kcal
Author: Alicia

Ingredients

  • 1 ½ pounds (or 4 pcs) boneless pork loin chops
  • 4 tablespoons butter, divided
  • tablespoons brown sugar
  • 3 tablespoons dijon mustard
  • 1 bunch fresh sage leaves (about 4 leaves per chop)
  • 1-2 sweet apples, like honeycrisp or gala, sliced
  • ¾ cup apple cider
  • kosher salt and pepper

Instructions

  • Heat oven to 450 degrees Fahrenheit. Remove pork from fridge and pat dry on both sides. Lightly season both sides with salt and pepper. Mix the brown sugar with dijon and spoon onto one side of the pork. Press sage leaves into the mixture.
  • In a large cast iron pan (or oven-safe pan), melt 2 tablespoons of butter over medium heat. Add the pork to the pan, sage/sauce side down, and spoon more brown sugar dijon sauce on uncoated side and press in the sage leaves while the first side cooks. Cook for 2-3 minutes per side till browned on the outside and don't mess around with it or the sage leaves will come off! If they do, just use tongs to place them back on top.
  • Once browned on both sides, add sliced apples and apple cider to the pan. Bring to a simmer and then transfer 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, salt and pepper to taste, and serve warm.

Notes

  • I find pork to be a little more salty, so go easy on it when seasoning. 
  • If your sage is getting burned, the heat is too high. Crispy/dark brown is perfect, not black. You just want the pork to brown around the edges. 
  • For those who are dairy sensitive, use ghee instead of butter. This recipe is naturally gluten free. Maple syrup or honey can be subbed for brown sugar, although I find brown sugar is best. 
  • 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 - I like honeycrisp apple juice. Do not use alcoholic/fermented apple cider.

Nutrition

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