Ingredients
- FOR THE PORK CHOPS, SEASON:
- 4 bone-in pork chops, (about 12 oz. each, 1–11/4-inch thick) Salt and black pepper 1/4 cup all-purpose flour
- MELT:
- 2 Tbsp. unsalted butter
- FOR THE SAUCE, MELT:
- 1 Tbsp. unsalted butter 1 cup chopped onions 1 Tbsp. minced fresh garlic
- DEGLAZE:
- 3/4 cup each low-sodium chicken broth and apple cider 2 Pink Lady apples, diced (about 3 cups) 1 Tbsp. cider vinegar 1 Tbsp. minced fresh sage Fresh sage leaves
Preparation
Step 1
For the pork chops, season chops on both sides with salt and pepper, then dredge in flour (shaking off and reserving excess).
Melt butter in a 12-inch cast-iron skillet over medium-high heat. Add chops and cook until browned and a thermometer inserted near, but not touching bone, registers 140°, 7–10 minutes per side. Transfer chops to a plate; tent with foil and let rest 10 minutes.
For the sauce, melt butter in same skillet over medium-high heat. Add onions and garlic; cook until softened, 3–5 minutes. Stir in remaining (about 2 Tbsp.) flour; cook 1–2 minutes.
Deglaze skillet with broth and cider, scraping up any brown bits. Bring sauce to a boil, reduce heat to medium, and simmer until it thickens, about 5 minutes.
Stir in apples, vinegar, and minced sage; season sauce with salt and pepper. Simmer sauce until apples slightly soften, about 3 minutes. Return chops to skillet along with any residual juices on the plate, coat chops with sauce, and sprinkle with sage leaves.