If you're looking for a quick and easy dinner recipe that will impress your guests, look no further than apple cider sage pork chops. This flavorful dish is perfect for any occasion, whether you're hosting a dinner party or just looking for a delicious meal to enjoy with your family. In this article, I’ll show you how to make apple cider sage pork chops step by step, and explain why this dish is not only delicious but also healthy.
APPLE CIDER, SAGE-Y PORK CHOPS – THE BEST FALL DINNER IDEA
Apple cider sage pork chops are a delicious and healthy meal that combines juicy pork chops with the rich flavors of apple cider and fresh sage. The pork chops are first seared to create a crispy exterior, then cooked in a flavorful sauce made from apple cider, chicken broth, and aromatic herbs like sage and thyme. This dish is a perfect example of how simple ingredients can come together to create a delicious and sophisticated meal
INGREDIENTS YOU’LL NEED
To make apple cider sage pork chops, you'll need the following ingredients:
- Bone-in pork chops, about 1-inch thick
- Olive oil
- Salt and pepper
- Shallot
- Garlic cloves
- Apple cider
- Chicken broth
- Honey
- Dijon mustard
- Fresh sage
- Fresh thyme
BONE-IN VS BONELESS PORK CHOPS
Both bone-in and boneless pork chops can be used to make Apple Cider Sage Pork Chops, and the choice depends on personal preference and cooking method.
- Bone-in pork chops tend to be more flavorful and juicy than boneless pork chops because the bone helps to retain moisture during cooking. They are also thicker, and their thickness makes them ideal for grilling or pan-searing.
- On the other hand, boneless pork chops cook more quickly and are easier to eat because they don't have bones. They are great for recipes that require thin and even pieces of meat, such as stir-fries, salads, and sandwiches.
- Both bone-in and boneless pork chops can be used to make Apple Cider Sage Pork Chops, but bone-in pork chops are recommended for this recipe. Bone-in pork chops are more flavorful and hold up well with the long cooking process, while boneless pork chops can be used for other recipes that require thin and even pieces of meat.
THE SECRET TO JUICY PORK CHOPS: THE BRINE
Brining helps to prevent this by adding moisture to the meat and enhancing its flavor. The salt in the brine also helps to break down the proteins in the meat, making it tenderer.
WHAT’S THE IDEAL INTERNAL TEMPERATURE?
It's essential to note that bone-in pork chops take longer to cook than boneless pork chops, so it's important to adjust the cooking time accordingly. It's also important to check the internal temperature of the pork chops with a meat thermometer to ensure they are cooked to a safe temperature of 145°F.
HOW TO SEAR PORK CHOPS
We have to make sure to sear the pork chops well on both sides to create a crispy exterior and lock in the juices. Use fresh herbs for the best flavor. Dried herbs can be used in a pinch, but fresh herbs will give the dish a more vibrant taste. Let the pork chops rest for a few minutes before slicing to allow the juices to redistribute throughout the meat.
TIPS FOR NO-FAIL PORK CHOPS
Below are some helpful tips in order to have nonfoil port chops
For tender and juicy pork chops, choose cuts such as bone-in loin chops or boneless center-cut chops. Avoid cuts that are too thin or too lean, as they can dry out easily.
Take the pork chops out of the refrigerator and let them sit at room temperature for at least 30 minutes before cooking. This helps to ensure that they cook evenly and don't become tough.
Use a paper towel to pat the pork chops dry before cooking. This helps to remove any excess moisture, which can cause the pork chops to steam rather than sear.
ROUND OUT THIS DINNER WITH
The recipe can be topped up with different vegetables and other edibles. All the tops can be fired or roasted to give a more hearty touch to your food. If not so, you can also toss the item with a green leafy salad.
HOW TO STORE AND REHEAT LEFTOVERS
To store your apple cider sage pork chops, you'll need an airtight container. This can be a plastic container with a tight-fitting lid or a resealable plastic bag. Make sure the container is large enough to hold your pork chops without them being too tightly packed.
APPLE CIDER SAGE PORK CHOPS
Ingredients
FOR THE BRINE
- 2 cups water
- ¼ cup kosher salt
- 4 garlic cloves, smashed and peeled
- 4 fresh sage leaves
- 1 tablespoon black peppercorns
- 2 cups apple cider juice
FOR THE PORK CHOPS
- 3 tablespoons unsalted butter
- 1 tablespoons extra-virgin olive oil or avocado oil
- 4 bone-in pork chops
- 2 apples (I prefer honeycrisp or gala apples), peeled, cored and thinly sliced
- 1 tablespoon coconut sugar
- 1 shallot, finely diced
- 1 teaspoon finely chopped sage leaves
- 1 cup apple cider juice
- 2 teaspoons Dijon mustard
Instructions
- In a small pot, bring the water, salt, garlic, sage, and peppercorns to a boil. Remove from heat and stir in apple cider. Let the brine cool to room temperature.
- Place the pork chops in a glass baking dish or bowl (you could also use a sealed bag). Pour the cooled brine over the top of the pork chops, making sure they're completely covered, and let them brine for 1 to 2 hours (or up to 12 hours) in the fridge.
- Remove the pork chops, give them a rinse with cold water, and pat dry with paper towels. Let them come to room temperature for 10 to 15 minutes.
- Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of butter along with the oil. Once shimmering, turn the heat down to medium and add the pork chops. Sear for 3 to 4 minutes on each side, until golden brown. Remove the chops from the pan, set on a plate, and cover with foil to keep warm.
- Reduce the heat to medium, add another 2 tablespoons of butter to the pan, along with the coconut sugar, and stir together. Add the sliced apples and cook for 2 to 3 minutes, until softened but still firm. Add the shallot and chopped sage leaves, and stir for another minute.
- Add the apple cider and mustard to the pan, and gently stir together. Use tongs to add the pork chops back to the pan, and bring the liquid in the pan to a simmer while warming the pork chops, about 2 to 3 minutes. Spoon the sauce over the pork chops and use an instant read thermometer to ensure the pork chops are cooked through to 145°F.
LISA’S TIPS
- For a slightly thicker sauce: mix 1 teaspoon arrowroot powder with 2 teaspoons water in a slurry, then add to pan.
- To make it dairy-free: use a vegan butter or swap the butter for more oil.
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