Pork Chops with Sage Cider Cream
Sage and cider (apple) just seem to go hand in hand with pork. This dish is full of flavour and very easy!
Pork Chops with Sage Cider Cream
The cream elevates it to company status. We like to serve it with Elsie's Potatoes to soak up every bit of the cream sauce.
Ingredients
- 2 bone-in 1” thick pork chops
- 1 TBSP olive oil
- 3 TBSP (30 gr) shallot, finely chopped
- ¼ cup cider vinegar
- ½ cup water
- 1 cup cream
- 1 tsp. fresh chopped sage or ½ tsp dried
Instructions
- Lightly salt and pepper each pork chop.
- Heat oil in 10-inch cast iron skillet over medium-high heat and sear each side of the pork chops until brown, about 3 minutes per side. Transfer to dish and set aside.
- Drain off any fat/oil remaining in the pan, but do not wipe clean.
- Reduce heat to medium and add shallot, stirring occasionally until golden brown, 3-5 minutes.
- Add vinegar and bring to a boil until most liquid has evaporated.
- Return pork chops to the skillet along with any accumulated juices.
- Add the water, cream and sage. Simmer covered for 10 – 18 minutes. (Cooking time will depend on the thickness of your chops, amount of time seared and how well done you like them).
- Transfer pork chops to the serving platter and let rest while the cream simmers and thickens to about ½ cup, about 5 minutes. (The cream sauce may reduce while cooking thicker cut chops for longer.)
- Inside of the pork should reach 150 degrees before removing from the skillet.
- Adjust seasoning and drizzle cream sauce over pork chops.
- Serve with potatoes, pasta or rice and vegetables of choice.
Notes
Again, a Pinot Noir worked incredibly well with this rich dish. If looking for a white wine, definitely head towards a French Chardonnay.
We’ve paired:
- Cambria Pinot Noir from Julia’s Vineyard Santa Maria, California ($55.00)