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.
FOR THE PORK CHOPS, SEASON:
FOR THE SAUCE, MELT:
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°, 7–10 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, 3–5 minutes. Stir in remaining (about 2 Tbsp.) flour; cook 1–2 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.
Use all the flour to dredge the chops. Save any remaining flour (about 2 Tbsp.) to thicken the sauce.
So the chops don’t become tough, and because of carryover cooking, cook the pork to 140-degrees.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Cholesterol 137mg 45%
Sodium 145mg 6%
Carbs 29g 9%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.