Apple Sage Pork Skillet With Hard Cider

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 4 bone-in pork chops, 1-inch thick (about 7–8 oz each)
• 1 1/2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter, divided
• 2 large firm apples (Honeycrisp, Pink Lady, or Braeburn), cored and sliced into 1/2-inch wedges
• 1 large yellow onion, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp light brown sugar, packed
• 1 cup dry hard apple cider
• 1/2 cup low-sodium chicken broth
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 2–3 tsp fresh sage, finely chopped, plus extra leaves for garnish
• Optional: 1/2 tsp fresh thyme leaves (or 1/4 tsp dried), pinch red pepper flakes

Do This

• 1. Pat pork chops dry; season both sides with 1 tsp salt and all the pepper. Let stand at room temperature while you prep everything else.
• 2. Heat 1 tbsp olive oil and 1 tbsp butter in a large heavy skillet over medium-high. Sear chops 3–4 minutes per side until deeply browned. Transfer to a plate.
• 3. Add remaining 1 tbsp olive oil and onion to the skillet; cook 3–4 minutes, scraping up browned bits. Add apples and 1/2 tsp salt; cook 4–5 minutes until lightly golden.
• 4. Stir in garlic and brown sugar; cook 30–60 seconds. Pour in hard cider, broth, Dijon, vinegar, and chopped sage (plus thyme/red pepper flakes if using). Simmer 3–4 minutes until slightly reduced.
• 5. Nestle pork chops back into the pan with any juices. Reduce heat to medium-low, cover, and simmer 5–8 minutes, until chops reach 145°F in the thickest part.
• 6. Turn off heat; swirl in remaining 1 tbsp butter. Let chops rest in the pan 3–5 minutes. Spoon apples, onions, and sauce over chops; garnish with sage and serve hot.

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Why You’ll Love This Recipe

• Perfect balance of sweet apples, savory onions, and earthy sage wrapped around juicy seared pork chops.
• Everything cooks in one skillet for easy cleanup and a rustic, cozy presentation.
• Uses simple grocery store ingredients but feels special enough for guests or a date night at home.
• Hard cider adds a gentle tang and depth without making the dish heavy or fussy.

Grocery List

• Produce: 2 large firm apples, 1 large yellow onion, 2 garlic cloves, fresh sage, optional fresh thyme
• Dairy: Unsalted butter
• Pantry: 4 bone-in pork chops (1-inch thick), olive oil, kosher salt, black pepper, light brown sugar, dry hard apple cider, low-sodium chicken broth, Dijon mustard, apple cider vinegar, optional red pepper flakes

Full Ingredients

For the Pork Chops

• 4 bone-in pork chops, 1-inch thick (about 7–8 oz each)
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter

For the Apple-Sage Cider Skillet

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion, halved and thinly sliced
• 2 large firm apples (about 1 lb total), such as Honeycrisp, Pink Lady, or Braeburn, cored and sliced into 1/2-inch wedges
• 1/2 tsp kosher salt (plus more to taste)
• 2 garlic cloves, minced
• 2 tbsp light brown sugar, packed
• 1 cup dry hard apple cider
• 1/2 cup low-sodium chicken broth
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 2–3 tsp fresh sage leaves, finely chopped
• 4–6 small whole sage leaves, for garnish (optional)
• Optional: 1/2 tsp fresh thyme leaves (or 1/4 tsp dried thyme)
• Optional: Pinch red pepper flakes, for a gentle heat

Step-by-Step Instructions

Step 1: Prep the Pork and Produce

Pat the pork chops very dry on both sides with paper towels; this helps them brown instead of steam. Season all over with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Set them aside at room temperature while you prepare the other ingredients; this takes the chill off and promotes even cooking.

Core the apples and slice them into 1/2-inch thick wedges (leave the peel on for better texture and color). Halve and thinly slice the onion. Mince the garlic. Finely chop enough fresh sage leaves to measure 2–3 teaspoons and reserve a few whole small leaves for garnish. Have the hard cider, chicken broth, brown sugar, Dijon, and vinegar measured and ready near the stove.

Step 2: Sear the Pork Chops

Heat a large heavy skillet (ideally 12-inch cast iron or stainless steel) over medium-high heat. When hot, add 1 tablespoon olive oil and 1 tablespoon butter. Swirl until the butter is melted and foaming but not browned.

Lay the pork chops in the pan in a single layer, leaving a bit of space between them. Sear without moving them for 3–4 minutes, until the underside is deeply golden brown. Flip and sear the second side for another 3–4 minutes. You are building color and flavor here; the chops will finish cooking in the sauce.

Transfer the seared chops to a plate. Pour off any excess fat if the pan looks very greasy, but leave a thin coating and all the browned bits on the bottom of the pan.

Step 3: Sauté the Onions and Apples

Reduce the heat slightly to medium. Add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced onion and cook, stirring often and scraping up the browned bits, for 3–4 minutes, until just starting to soften and turn translucent.

Add the apple wedges and 1/2 teaspoon kosher salt. Cook for 4–5 minutes, stirring occasionally, until the apples and onions are lightly golden and the apples are just starting to soften around the edges but still hold their shape.

Stir in the minced garlic and cook for 30–60 seconds until fragrant, being careful not to let it brown too much.

Step 4: Build the Cider-Sage Pan Sauce

Sprinkle the brown sugar over the apples and onions and stir to coat. Let it cook for about 30 seconds so it melts into the juices in the pan.

Pour in the hard apple cider and chicken broth, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon; these add rich flavor. Stir in the Dijon mustard, apple cider vinegar, chopped sage, and optional thyme and red pepper flakes if using.

Bring the mixture to a brisk simmer and let it bubble for 3–4 minutes, stirring occasionally, until the liquid has reduced slightly and starts to look glossy. Taste the sauce and adjust with a pinch more salt if needed.

Step 5: Nestle in the Pork Chops and Simmer

Return the seared pork chops (and any juices on the plate) to the skillet, nestling them down into the apples and onions so they are partially submerged in the sauce. Reduce the heat to medium-low, cover the pan with a lid, and gently simmer for 5–8 minutes.

Begin checking the internal temperature at 5 minutes. Insert an instant-read thermometer into the thickest part of each chop, avoiding the bone. When the chops reach 140–145°F, they are done; carryover heat will bring them up slightly as they rest.

Step 6: Finish with Butter and Serve

Turn off the heat and remove the lid. Add the remaining 1 tablespoon butter, swirling or gently stirring it into the sauce until melted and the liquid looks slightly thicker and silky.

Let the pork chops rest in the pan for 3–5 minutes so the juices redistribute. To serve, spoon a generous portion of the apples, onions, and cider-sage sauce onto each plate, then top with a pork chop. Garnish with the reserved whole sage leaves. Serve straight from the skillet at the table for a rustic presentation, with extra sauce spooned over the top.

Pro Tips

• Choose chops about 1-inch thick; thinner chops cook too quickly and can dry out before the sauce develops flavor.
• Use a dry hard cider rather than a sweet one; it balances the brown sugar and apples so the dish stays pleasantly sweet-savory, not dessert-like.
• Do not skip resting the pork after cooking. Those few minutes off heat keep the meat juicy and tender.
• If your sauce seems too thin, remove the chops to a plate and simmer the sauce uncovered for a few extra minutes until it thickens, then return the chops briefly to warm through.
• Apples cook at different speeds depending on variety; stop cooking them when they are just tender so they do not turn mushy in the final simmer.

Variations

• Creamy Cider Sauce: After the pork chops are cooked and removed to rest on a plate, stir 1/4 cup heavy cream into the simmering sauce and cook 2–3 minutes until slightly thickened. Return chops to warm through.
• Maple-Mustard Twist: Replace 1 tablespoon of the brown sugar with 1 tablespoon pure maple syrup and increase Dijon mustard to 2 teaspoons for a bolder sweet-tangy flavor.
• Chicken Instead of Pork: Substitute 4 boneless, skinless chicken breasts (6–7 oz each). Sear 4–5 minutes per side, then simmer in the sauce until they reach 165°F, about 8–10 minutes.

Storage & Make-Ahead

Cool leftovers to room temperature, then transfer the pork chops, apples, onions, and sauce to an airtight container. Refrigerate for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of extra broth or water until the pork is warmed through; avoid boiling so the meat stays tender.

For partial make-ahead, you can slice the onions, core and slice the apples, and chop the sage up to 1 day in advance. Store them separately in airtight containers in the refrigerator. When you are ready to cook, the dish will come together more quickly.

This recipe is not ideal for freezing because the apples can become mealy once thawed, but the sauce and pork will still taste good if you do freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Nutrition (per serving)

Approximate values for one of four servings (including a generous amount of apples, onions, and sauce): about 520 calories; 38 g protein; 25 g fat; 10 g saturated fat; 16 g carbohydrates; 3 g fiber; 13 g total sugars; 780 mg sodium. Exact values will vary based on the specific ingredients and brands you use.