Cider & Sage Pork Chops Recipe


I'm super excited to share another fall recipe today featuring orchard apples, fresh-pressed apple cider, and sage: Cider & Sage Pork Chops. It's very likely this requires you to only buy 4 simple things at the store: pork chops, sage leaves, apples, and apple cider. Plus, the bonus is there will definitely be apple cider left for drinking at the end. There's nothing like a warm mug of hot apple cider on a crisp fall evening.

Pork chops always intimidated me - I didn't want them to come out grey and tasting like shoe leather. But I've made this recipe three times in the past few weeks because it is tasty and juicy - and it's ready in under half an hour. I love how the apples are tart and sweet but complement the savory sage encrusted pork chops. Pork chops were on sale s and I couldn't turn down a good deal - only 99 cents a pound! When pork chops are this cheap, I'll buy a value pack and freeze the extra chops we don't use raw using my FoodSaver vacuum sealer. Check out Why Every Millennial Needs A Food Saver to find out how you could also be saving money when buying meat - and so many other foods as well!

I've made this recipe with both bone-in pork chops and boneless center cut pork chops and each time it's been delicious. The bone-in pork chop is slightly more flavorful, but a boneless pork chop is a bit more straightforward to cook because everything cooks at an even rate. Go with whatever you can find. The Kitchn has A Complete Guide to Pork Chops if you're looking for even more in-depth information. The cider and sage will provide a ton of flavor!

Cider & Sage Pork Chops

Makes 2 pork chops
Other recipes with these ingredients: Sage leaves: Butternut Squash and Sage Tortellini 
Prep Time: 5 minutes
Cook Time: ~20 minutes
Total Time: 25 minutes


  • 2 pork chops
  • 2 teaspoons brown sugar
  • Olive oil
  • Salt & pepper, for seasoning
  • 12-15 sage leaves
  • 2 apples, sliced thin
  • 1 cup apple cider

Dietary Substitutions Gluten Free
Dairy Free
Not Vegetarian or Vegan-Friendly


1. Heat up a non-stick skillet to medium heat. Once heated, add olive oil to coat the pan.
2. Rub the pork chops with olive oil and season with salt and pepper. Divide the two teaspoons brown sugar between your two pork chops and rub the brown sugar into the chop. Press 4-5 sage leaves onto each pork chop.
3. Cut two medium-sized apples into slices. Set aside.

4. Add your pork to the heated skillet. Sear for 2-3 minutes per side. You'll start to see the sugar caramelize. 
5. Add 1 cup of apple cider to the pan and sprinkle the apples around the pork. Sprinkle any remaining sage leaves around the pan. Allow the pork to continue cooking as the sauce thickens and the apples soften and cook. 
6. Your pork is done when it has reached an internal temperature of 145°F, or when it is opaque and slightly pink (like if your meat was wearing blush. Yep. I just used that analogy). It is actually okay if pork is slightly pink, and since it's easy to overcook, cooking pork is a worthwhile reason to invest in a meat thermometer (and because it's one of my Five Kitchen Essentials). If your pork finishes before the apples have fully softened, just take the pork out and place it on a cutting board to let it rest. It's actually good to give it a few minutes to rest before cutting, anyways! 
7. Finish up softening the apples and let the juices thicken a bit in the pan. When done, plate the chop and spoon the juices and apples over the top. 


Lunch Tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - The apples get even tastier when they sit, so this meal is great for lunch the next day. Pack it with a sweet potato for a healthy side dish!

STORING - Store in an airtight container in the fridge. Eat within 3-4 days. Pro-tip: I found an awesome deal on pork chops recently (99 cents a pound! What!) and stored the leftover chops we didn't eat in the freezer, raw. I use my FoodSaver vacuum sealer to ensure that it stays fresh and avoids freezer burn - find out Why Every Millennial Needs A Food Saver. I'll take them out for dinner some night in the future and be very happy that my dinner is budget-friendly. Be sure to pay attention to meat sales each week. Meat freezes really well if stored and handled properly, and freezing meat can save you a ton of money, especially if you're only cooking for one.

EXTRA INGREDIENTS -  You might have extra apple cider, and all I can say to that is to drink it! Cold or warm, apple cider screams fall! If you buy a value pack of pork chops, you might have extra chops that you can't eat - freeze them raw! See my tip about vacuum sealing the chops for the freezer in the Storing section above! If you have extra sage, try out my Butternut Squash and Sage Tortellini recipe.

This recipe was inspired by Half Baked Harvest's Cider Apple and Sage Roasted Pork Chops with Brown Butter Gorgonzola Polenta. I simplified her gorgeous recipe for the simple, efficient cook.