Sage Pork Chops With Cider Pan Gravy Recipes

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SAGE PORK CHOPS



Sage Pork Chops image

These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired.

Provided by Tiffany Nixon

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h5m

Yield 6

Number Of Ingredients 7

2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon

Steps:

  • Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
  • Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 0.6 g, Cholesterol 75.2 mg, Fat 7.8 g, Fiber 0.1 g, Protein 20.6 g, SaturatedFat 3.6 g, Sodium 1063 mg, Sugar 0.2 g

APPLE-SAGE PORK CHOPS



Apple-Sage Pork Chops image

This is dish is one of the most loved in my home and is asked for weekly. I hope others will enjoy as well.

Provided by Patty

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 35m

Yield 4

Number Of Ingredients 13

2 tablespoons flour
1 ½ teaspoons dried sage
1 teaspoon minced garlic
1 teaspoon ground thyme
1 teaspoon salt
½ teaspoon ground allspice
½ teaspoon paprika
4 boneless pork chops
2 tablespoons olive oil
1 onion, thinly sliced
2 red apples, thinly sliced
½ cup apple juice
1 tablespoon brown sugar

Steps:

  • Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a bowl. Sprinkle about 1 tablespoon of the flour mixture over both sides of each pork chop.
  • Heat olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned completely, 2 to 3 minutes more side. Remove pork chops to a platter.
  • Cook and stir onion in the oil and drippings retained in the skillet until tender, about 3 minutes; add apple slices and continue cooking until the apple slices are tender, about 2 minutes. Pour apple juice over the onion and apple mixture; add brown sugar and remaining flour mixture and stir to dissolve.
  • Return pork chops to the skillet. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until the pork is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 318.2 calories, Carbohydrate 23.5 g, Cholesterol 58.9 mg, Fat 14 g, Fiber 3.1 g, Protein 24.6 g, SaturatedFat 3.5 g, Sodium 620 mg, Sugar 15.1 g

SAUTEED PORK CHOP WITH SAGE-CIDER CREAM SAUCE



Sauteed Pork Chop with Sage-Cider Cream Sauce image

Categories     Milk/Cream     Herb     Onion     Pork     Quick & Easy     Vinegar     Pork Chop     Fall     Winter     Sage     Parsley     Gourmet

Yield Makes 1 serving

Number Of Ingredients 10

1 (1-inch-thick) rib pork chop
1 tablespoon extra-virgin olive oil
1/3 cup finely chopped onion
2 tablespoons cider vinegar
1/2 cup water
1/4 cup heavy cream
1 teaspoon finely chopped fresh sage
1 1/2 teaspoons finely chopped fresh parsley
Special Equipment
an instant-read thermometer

Steps:

  • Pat chop dry and season with salt and pepper. Heat oil in an 8- to 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown chop, turning over once, 5 to 6 minutes total. Transfer with tongs to a plate.
  • Pour off all but 1 teaspoon fat from skillet and reduce heat to moderate, then cook onion, stirring occasionally, until softened and golden brown, 2 to 4 minutes. Add vinegar and boil until liquid is evaporated, about 3 seconds.
  • Return chop to skillet along with any juices accumulated on plate, then add water, cream, and sage and simmer, covered, without turning, until thermometer inserted horizontally into center of chop (avoid bone) registers 150°F, 5 to 6 minutes. Transfer chop to a clean plate, then simmer sauce, uncovered, stirring, until liquid is reduced to about 3 tablespoons, 1 to 2 minutes. Stir in parsley and salt and pepper to taste. Spoon sauce over chop.

THE BEST EVER SKILLET PORK CHOPS WITH PAN GRAVY



The Best Ever Skillet Pork Chops with Pan Gravy image

Follow this simple recipe for the best ever skillet pork chops with a rich and easy to make pan gravy. A mouthwatering meal that is also an easy weeknight recipe.

Provided by Katie Hale

Categories     Main Dish

Time 50m

Number Of Ingredients 17

4 boneless pork chops
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoon olive oil
1 tablespoon all purpose flour
1 teaspoon chili powder (or less if prefer lower heat)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon sage
1/2 teaspoon marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken or vegetable broth
1/2 tablespoon apple cider vinegar
2 tablespoon honey
2 tablespoon unsalted butter

Steps:

  • Sprinkle the pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper covering all sides then set aside for 30-minutes;
  • While the pork chops are resting, in a small bowl, mix together the seasoning blend including flour, chili powder, garlic powder, onion powder, paprika, sage, marjoram, black pepper, and salt;
  • After 30-minutes, pat the pork chops off and then dredge in the seasoning blend until coated well on all sides;
  • In a large skillet, heat the olive oil until hot and then place the pork chops into the ban with at least 1" between each chop;
  • Cook the pork chops on medium-high heat for 2-3 minutes until golden brown, then turn;
  • Reduce the heat to low and cover the skillet with a lid then simmer for 5-6 minutes for thin chops and 8-10 minutes for thicker chops (cook to 145°F or until juices run clear)
  • Remove the pork chops from the skillet and set aside (cover to hold heat);
  • Now, add the chicken broth and vinegar to the skillet and use a wooden spoon to break up any fond (bits of food) on the bottom of the skillet;
  • Stir in the honey then simmer until reduced by half;
  • When reduced, add in the butter and stir until melted;
  • Remove the skillet from the heat, add the pork chops back into the sauce, and spoon the gravy over them;
  • Let the chops rest for another 1-2 minutes in the pan gravy before serving with sauce over the top and a sprinkle of fresh parsley.

Nutrition Facts : Calories 535 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 34 grams fat, Fiber 1 grams fiber, Protein 45 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1057 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

SAGE PORK CHOPS WITH CIDER PAN GRAVY



Sage Pork Chops with Cider Pan Gravy image

A creamy sauce flavored with apple cider and sage makes for a quick and tasty weeknight dinner. If you like, serve these lightly seasoned chops with couscous, rice or noodles.-Erica Wilson, Beverly, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

  • Sprinkle chops with salt and pepper; rub with sage. Dip in flour to coat lightly., In a large skillet, heat butter and oil over medium heat; brown chops on both sides. Remove from pan., Add 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.

Nutrition Facts : Calories 449 calories, Fat 32g fat (13g saturated fat), Cholesterol 119mg cholesterol, Sodium 478mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.

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