Apple Cider Sage Pork Chops

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Updated Dec 11, 2023

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Perfect pork chops brined in apple cider and cooked with fresh apples and sage. They look impressive, but between you and me, they’re super easy to make! All you need is a cast iron skillet and a my insider tips for juicy, crusty browned, no-fail pork chops.

Apple cider sage pork chops in a skillet

Pork Chops with Apples

Let’s scrap the idea that restaurant-worthy, pan fried pork chops are unattainable at home. It’s quite the opposite! And this apple sage version hits the sweet spot for an impressive (and relatively inexpensive) fall dinner idea. The pork chops are brined in an apple cider solution, seared until golden in browned butter, then cooked with fresh apples and sage. Oh yeah – so good.

They’re a great one-pan meal and just as delicious as my chicken picatta or Tuscan chicken, but highlight fall’s best flavors. And honestly, they give pork chops the spotlight they deserve on a weeknight dinner or holiday table. So grab your best cast iron skillet and let’s cook these pork chops with apples to perfection.

Ingredients for apple cider sage pork chops on table.

Apple Pork Chop Ingredients

For the brine:

Water & Apple Cider: If you can, grab apple cider and not apple juice. Yes, there is a difference!
Kosher Salt & Black Peppercorns: Salt plays a huge role in tenderizing the meat (which I’ll talk more about below) and the peppercorns give this a spiced kick.
Garlic & Sage Leaves: This duo is a fall inspired aromatic combo that really takes these pork chops over the top.

For the pork chops:

Butter: Opt for unsalted butter as the chops will already have been soaked in the salty, briny solution.
Pork Chops: Bone-in pork chops are the way to go for maximum tenderness. Keep reading to see why!
Apples: Freshly sliced apples are added for a sweet, crisp touch. I personally love honeycrisp or gala apple for this recipe, but you can use whichever variety you like.
Sugar: Just one tablespoon is needed to give a touch of sweetness to the buttery skillet sauce. I’m using coconut sugar but you can use any granulated sugar.
Shallot & Sage Leaves: I add a few more sage leaves to really enhance the overall autumnal flavor.
Apple Cider & Dijon Mustard: A blend of these two will add lots of flavor and depth to the apple cider sauce.

Find the printable recipe with measurements below.

The Secret To Juicy Pork Chops: The Brine

Did you know that pork chops are naturally lean? Not quite as lean as pork tenderloin, but they’re still prone to drying out when cooked. And no one wants to eat a rubbery pork chop. So, I’ve got a little tip to prevent that – brining! This extra step early in the process goes a long way for extra juicy results.

When pork chops are soaked in brine (a mixture of salt, liquid, and sometimes aromatics), it helps to add moisture and flavor from the get-go. More specifically, the salt has a tenderizing effect on the meat, helping to soften the muscle fibers.

And good news – the brining process isn’t as long as you think. You really only need an hour or two. Heck, you’ll even notice a difference after 30 minutes. Just make sure not to exceed 12 hours, otherwise it’ll have a reverse effect and activate that (unwanted) rubbery texture again.

How To COOK PORK CHOPS WITH APPLES

Are you ready for the best pork chops ever? You’ll be blown away with these pork chops seared in buttery, apple cider goodness, and cooked to a perfectly juicy interior. Let’s get started!

Brining pork chops in apple cider solution in a glass bowl.

Start with the brine. In a small pot, bring the brining ingredients to a boil (except the apple cider). Remove from the heat, stir in the apple cider, and let it cool. Then, place the pork chops in a dish, bowl, or sealed bag, and pour the cooled brine over the pork chops. Brine for a few hours in the fridge.

Prep the chops. Remove the pork chops from the brine, rinse with cold water, and pat them dry with paper towels. Then let them come to room temperature for 10 to 15 minutes.

Let the searing begin! Heat your cast-iron skillet over medium-high heat and add 1 tablespoon of butter and oil. Once it starts to cook a little, turn the heat down to medium and add the pork chops. Sear for 3 to 4 minutes on each side, until golden brown. Then move them to a plate and cover with aluminum foil to keep warm while you make the apple cider sage sauce.

Making apple cider sauce in skillet for pork chops

Apple cider sage sauce time. Add the remaining 2 tablespoons of butter and coconut sugar to the pan, and stir together. Add the sliced apples and cook for 2 to 3 minutes, until slightly soft. Then stir in the shallots and chopped sage leaves for another minute.

Apple cider sage pork chops in a large skillet.

The final touches! Add the apple cider and mustard, and gently stir the sauce together. Add the pork chops back to the pan, and simmer in the sauce until warmed through, while occasionally spooning the sauce over the pork chops. You’ll know your chops are done when they’re cooked to 145°F.

Storage Tips

If you happen to have leftovers, store them in an airtight container in the fridge for 3 to 4 days. When it comes to reheating, I’ve got two methods to tackle the fear of drying them out.

Microwave: For a quick reheat, the microwave is your best choice. Just place the pork chop on a plate, cover it with a wet paper towel, and heat in 30-second intervals, until the internal temperature reaches 145°F.
Oven: Heat your oven to 350°F and place your pork chop in a baking dish along with a few tablespoons of broth. Cover the dish with foil and bake for about 15 minutes, or until the internal temperature reaches 145°F.

COMMON QUESTIONS

Can boneless pork chops be used as well?

Yes, you can use boneless pork chops. But I prefer bone-in pork chops for two main reasons. First, there’s more fatty goodness around the bone, which gives the chop a juicier flavor and texture. And second, bone-in meats take longer to cook, so again, the meat is slightly more juicy and tender, and not as easily overcooked.

What temperature do you need to cook the pork chops to?

According to the USDA, the safe internal pork cooking temperature is 145°F, followed by a 3-minute rest before eating. This will result in a product that is both safe to eat and at its best quality—juicy, moist, and slightly pink in the middle (yes, a smidge of pink is okay). You can always use an instant-read thermometer to check the temperature before removing from the skillet.

Is a cast iron skillet necessary for this recipe?

Here’s my pro tip – always cook big chunks of meat in a cast iron skillet. It maintains consistent heat and will cook your pork chops evenly, enhancing the meat’s natural flavor, and giving it that browned crust we all love.

Apple cider sage pork chops on a plate with fork

What to Serve with Pork Chops

Veggies: A side of roasted or sauteed veggies always hits the spot. A few delicious options that work well with this apple flavor are roasted Brussels sprouts, roasted broccoli, garlic herb roasted potatoes, creamy mashed potatoes (with extra sauce drizzled on top), or simple sauteed green beans.
Salads: For a light and refreshing bite, whip up a simple massaged kale salad, roasted butternut squash salad, or shaved Brussels sprout salad (with even more apples!)

More Meaty Dinner Ideas

These pork chops make for a stunning dinner, but have you tried these other meaty mains? They’re just as delicious, quite foolproof, and reader favorites!

Best Prime Rib – The number one holiday main dish!
Slow Cooker Pot Roast – A slow cooker twist on the classic pot roast.
Beef Tenderloin – This easy beef tenderloin always impresses guests.
Slow Cooker Pulled Pork – Meal prep this pulled pork and add it to meals throughout the week.
Pork Meatballs – These pork and fennel meatballs are loaded with flavor.

Enjoy these apple cider sage pork chops! If you make them, let me know how they turned out in a comment below. Your review will help other readers in the community.

Recipe originally posted November 2021, but updated to include new information for your benefit!

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.