Name: Apple Cider and Spice Pork Chops
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 0.25 cup brown sugar; 0.5 teaspoon garlic powder; 2 teaspoons dried sage, divided; 0.25 teaspoon dried rosemary; salt and ground black pepper to taste; 2 (6 ounce) pork chops; 1.5 tablespoons olive oil; 1 teaspoon butter; 1 cup apple cider; 2 teaspoons honey

Cook Time: 25 minutes

Ingredients

cup brown sugar
teaspoon garlic powder
2 teaspoons dried sage, divided
teaspoon dried rosemary
Salt and ground black pepper, to taste
2 (6 ounce) pork chops
1 tablespoons olive oil
1 teaspoon butter
1 cup apple cider
2 teaspoons honey

Directions

Step 1: Preheat the oven to 300F (150C).

Step 2: In a bowl, combine brown sugar, garlic powder, 1 teaspoon of sage, rosemary, salt, and pepper.

Step 3: Coat the pork chops thoroughly with the seasoning mixture, making sure each chop is evenly covered.

Step 4: Heat olive oil and butter in an oven-safe skillet over medium heat. Wait until the butter becomes frothy, about 1 to 2 minutes.

Step 5: Brown the pork chops in the hot skillet for 7 to 10 minutes, turning them occasionally until golden on both sides.

Step 6: Pour in the apple cider, add the remaining sage, and drizzle in the honey. Stir the mixture gently, then reduce the heat to low and let it simmer for 5 minutes.

Step 7: Transfer the skillet to the preheated oven and bake the pork chops for 10 to 15 minutes, or until they are no longer pink in the center. An instant-read thermometer should register 145F (63C) in the center of the meat.

Step 8: Remove the skillet from the oven and plate the pork chops, pouring the sauce over them.

Cooks Note: If needed, you can reduce the sauce further on the stovetop until it reaches a glaze-like consistency. For a thicker glaze, mix in about 1 teaspoon of cornstarch.

Nutrition Facts (per serving)

Calories: 541
Fat: 21g (26% DV)
Saturated Fat: 6g (28% DV)
Cholesterol: 103mg (34% DV)
Sodium: 175mg (8% DV)
Total Carbohydrates: 51g (18% DV)
Dietary Fiber: 0g (1% DV)
Total Sugars: 47g
Protein: 38g (76% DV)
Vitamin C: 1mg (1% DV)
Calcium: 45mg (3% DV)
Iron: 1mg (8% DV)
Potassium: 557mg (12% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs. Consult a healthcare provider if you follow a medically restricted diet.

Comments

Andrew Roberts

09/30/2025 03:05:19 AM

This recipe is fantastic! The only change I made was adding a chopped fresh apple before baking it. Delicious!! Thank you for sharing this recipe.

Barbara Turner

09/30/2025 09:20:07 AM

Rewritten review: The taste of this dish was delightful. The combination of savory herbs contrasting with the sweetness of the apple cider and honey was well balanced. However, the instructions could be improved. I agree with JT White's suggestion to remove the chops while boiling the sauce to deglaze the pan. It's advisable to boil the sauce until it reduces by half for a thicker consistency. Before placing the chops in the oven, check their internal temperature to avoid overcooking, as mine turned out overdone. Also, be cautious with the brown sugar as it can burn; consider mixing it with the apple cider instead or only using the herbs as a dry rub for the chops in the future.

Kimberly Jackson

09/28/2025 08:43:21 PM

I have tried this recipe twice now, once sticking to the original method and once making a significant change. A key tip I would suggest is to sear the chops first, then remove them from the pan while you make the glaze. Only return the chops to the pan when you are ready to transfer everything to the oven. I highly recommend using a probe-style thermometer to ensure the thickest chop reaches 140 degrees (as it will continue cooking to 145 degrees). Achieving a good sear and allowing the chops to rest while finishing the glaze are crucial steps for perfectly tender chops.