Pork Chops with Cider-Sage Cream Sauce

Pork Chop with Sage-Cider Cream Sauce Text

Mmmm crispy sautéed pork chops smothered in a savory, creamy sauce. Now that is a weeknight meal! And you may be thinking, “My weeknights are too busy. I have work, and the kids have gymnastics and football and piano lessons. There’s no way I can spend all evening on my feet cooking a nice dinner. We’ll just have cereal.” But take heart, dear reader! This delicious meal only takes about 30 minutes! Say no to cereal, pizza, and take out every night! You CAN have a nice dinner! You can do this!

First, just gather together your ingredients (and please forgive me that sage is not pictured…). The only real prep work to do is dice onions and chop the sage and parsley. Most of the rest is just pouring and sautéing.

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The pork chops are pretty simple. They’re just salt and peppered and then sautéed with some olive oil in a skillet. And ya know what, if you’re short on time, just some plain sautéed chops are still pretty darn good! But it’s really the SAUCE that is the star of this show! And it won’t take you too long to make.

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The sauce is thick and creamy, with a savory flavor of cider vinegar and herbs. It really compliments the flavor of the pork without overwhelming it. I served it with some mashed potatoes which tasted amazing with the extra sauce on my plate! This recipe is a simple one, but there was one down side. You have to take the pork chops in and out of the skillet a few times (in to sauté, out to cook onions, back in to heat with sauce, back out to simmer sauce). So first I had a plate with the raw chops on it, and I put that one in the dishwasher once I was done with it. Then I got a new plate to take the chops out and cook the onions, and then ANOTHER one when the chops came BACK out and then ANOTHER one for serving…so I ended up dirtying a lot of plates. But other than that, it was great!

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The inspiration for this post came from Yahoo! Food’s Digital Magazine. Everybody has heard of Yahoo!, but I didn’t even know they had an online food magazine! Now that I do, I really enjoy it. They share lots of recipes as well as some helpful tips and tricks like the right way to melt chocolate and how to treat your cast iron skillet. My favorite thing about Yahoo! Food’s Digital Magazine is the photography. Instead of the webpage being a list of article titles and headlines, punctuated by occasional images, the whole page is made up of beautiful food pictures! It’s much more pleasing to scroll through than reading a lot of text. It’s kind of similar to pinterest and foodgawker in how it draws you in with images rather than words. In addition to tasty recipes and cooking tips, they also have articles that are just downright interesting, like this video about Which Nations Eat the Most Sugar. They have a little something for everyone! Because hey, everybody likes food.

*Sponsored by Yahoo!

Pork Chops with Cider-Sage Cream Sauce

Yields: 4 servings

Pork Chops with Cider-Sage Cream Sauce


  • 4 (1-inch-thick) rib pork chop
  • 4 tablespoon extra-virgin olive oil
  • 1 1/3 cups finely chopped onion
  • 1/2 cup cider vinegar
  • 1 1/2 cups water
  • 1 cup heavy cream
  • 4 teaspoons finely chopped fresh sage
  • 1 1/2 teaspoons finely chopped fresh parsley


  1. Pat chops dry and season with salt and pepper. Heat oil in a heavy skillet over moderately high heat until hot but not smoking.
  2. Brown chops, turning over once, about 3-4 minutes on each side. Transfer with tongs to a plate.
  3. Reduce heat to moderate, then cook onion, stirring occasionally, until softened and golden brown, 2 to 4 minutes.
  4. Add vinegar and boil until liquid is evaporated, about 3 seconds.
  5. Return chop to skillet along with any juices accumulated on plate, then add water, cream, and sage. Simmer, covered, without turning, until done, about 6 minutes. (Thermometer inserted horizontally into center of chop (avoid bone) should register 150°F).
  6. Transfer chops to a clean plate, then simmer sauce, uncovered, stirring, until liquid is reduced to about 3 tablespoons, 1 to 2 minutes. Stir in parsley and salt and pepper to taste. Spoon sauce over chop.

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