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Lunch / Dinner

Skillet-Fried Pork Chops with apple sauce

Perfectly fried, and paired with a delicious apple sauce, these Skillet-Fried Pork Chops are comforting any night of the week and are sure to be on constant rotation.


4 Servings

Total Time

45 minutes

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For the pork chops, season chops on both sides with salt and pepper, then dredge in flour (shaking off and reserving excess).

Melt butter in a 12-inch cast-iron skillet over medium-high heat. Add chops and cook until browned and a thermometer inserted near, but not touching bone, registers 140°, 710 minutes per side. Transfer chops to a plate; tent with foil and let rest 10 minutes.

For the sauce, melt butter in same skillet over medium-high heat. Add onions and garlic; cook until softened, 35 minutes. Stir in remaining (about 2 Tbsp.) flour; cook 12 minutes.

Deglaze skillet with broth and cider, scraping up any brown bits. Bring sauce to a boil, reduce heat to medium, and simmer until it thickens, about 5 minutes.

Stir in apples, vinegar, and minced sage; season sauce with salt and pepper. Simmer sauce until apples slightly soften, about 3 minutes. Return chops to skillet along with any residual juices on the plate, coat chops with sauce, and sprinkle with sage leaves.

Step 1

Use all the flour to dredge the chops. Save any remaining flour (about 2 Tbsp.) to thicken the sauce.

Step 2

So the chops don’t become tough, and because of carryover cooking, cook the pork to 140-degrees.

Nutritional Facts

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