Next Post
Healthy Caramel Apples…SIX WAYS.
This post may contain affiliate links, please see our privacy policy for details.
So apparently, all that Monday really needs is a little browned butter + sage.
Last Monday it was in the form of ravioli…and today…pork chops!! Normally I’d say that I may be repeating ingredients too much here, but then that can’t be the case, because it’s FALL, and these are the amazing flavors of fall! Ok, and I truly love them and am obsessed!!
But guys, how was everyone’s weekend? I feel like I’m always talking about myself and never asking how things are with you. I mean, how rude of me (…said in my best Michelle Tanner voice possible). I hope your weekend included some fun and that you were able to RELAX a bit. Also, do some of you have work off today?!? My dad’s one of those lucky people who gets Columbus Day off, and well, sometimes I wish my job actually allowed for holidays like this. It would be kind of nice to have a bonus day like that! Of course, I don’t really know how to take the day off, so I would probably spend it planning…or something super boring like that.
But I am REALLY sorry for any inconvenience it caused it anyone. Can I make up for it in mass amounts of cheese, butter and sage??
Cause I have a lot of that going on here today! See, I always got your back.
Alright, so let me tell you about these pork chops. First, I feel like I should let you know that this is only my second time making pork chops. I know, I know, like what?
I grew up thinking pork chops (and really any meat other than chicken or beef) was no good. My family just did not eat pork and especially not pork chops. I believe that both of my parents found them to be boring and dry.
Plus, my mom is kind of a picky eater and the mention of pork chops never really excited her. When given the option between a pork chop and a steak? Yeah, she would always go with the steak.
So Dad just stuck with what the family liked and pork was sadly never on the menu. Well, I changed all that. Big time.
Pork roast/pulled pork are one of my favorites foods to feed a large crowd with and I am quickly realizing that pork chops are becoming my new go-to quick dinner when everyone is dead tired of chicken, which for me is honestly a lot. Chicken has never been my favorite, so I’m having fun with pork!
Yes, I am such a dork.
But these pork chops I am showing you today are so special. I do believe that I even turned my picky eater of a mom into a pork chop lover with this recipe.
And guys, if you knew my mom and her love of red meat than you would know this has to be one amazing recipe. Clearly you need it in your life too!
It’s also one of my simpler and quicker cooking recipes, so we all know what a HUGE bonus that is!!
Here’s the deal, the pork chops get caramelized with a little brown sugar, sage, salt + pepper in a super hot skillet. Next you add a little butter (cause I mean, why not?), some apple cider and fresh apples. Then just throw the whole pan in the oven to roast for 15-20 minutes.
While the pork chops are roasting, the polenta should be cooking away on the stove top. I made mine with creamy gorgonzola cheese because I love how it paired with a sweet dish like these cider apple and sage roasted pork chops . If you don’t like blue cheese, just use cheddar, goat, or parmesan cheese in place. I will not lie, the butter is kind of the star here. It’s browned, golden and delicious!!
When the pork chops come out of the oven, the cider should have reduced into a sweet and spicy sauce (I added some chipotle peppers to the cider for a little heat!). It’s pure perfection and so easy too! Just serve the pork chops over the polenta….and then drizzle with more browned butter because again, why not?!?
The pork is incredibly moist and I LOVE it paired with the sweet honeycrisp apples. I think it’s my new favorite autumn meal.
No seriously. You have to try this. <–PLEASE?!?
Cider Apple and Sage Roasted Pork Chops with Brown Butter Gorgonzola Polenta.
Servings: 4 Servings
Calories Per Serving: 618 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 in bone pork chops about 3/4 inch thick
- 2 tablespoons olive oil
- salt + pepper to taste
- 2 tablespoons brown sugar
- 1/2 cup fresh sage leaves
- 4 tablespoons butter
- 1 cup apple cider
- 1-2 in chipotle peppers adobo chopped (optional)
- 1 tablespoon fresh thyme chopped
- 2 apples sliced
Instructions
- To make the polenta. Heat a small skillet over medium heat. Add the butter and cook until browned and toasted.
- Pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the gorgonzola cheese and half the browned butter, seasoned with salt and pepper. If the polenta seems a little thick you can add a tablespoon more of butter or milk.
- Meanwhile, preheat the oven to 450 degrees F.
- Heat a large skillet or braiser over medium high heat. Rub the pork chops all over with olive oil. Sprinkle each side of the chops with salt + pepper and then rub the brown sugar on. Now grab 3-4 sage leaves and press them on the pork chops, they should stick onto the chops, but don't worry if they fall off during cooking.
- Once the skillet is hot, but not smoking, add the pork chops and sear until both sides are caramelized, about 2-3 minutes per side. Add the butter to the pan and allow it to brown, about 1 minute. Slowly pour in the cider and add the chipotle peppers (if using) + thyme. Bring the sauce to a boil and then remove from the heat. Sprinkle the apple slices around the pork.
- Place the skillet in the oven and roast for 15-20 minutes or until the pork is cooked to your desired doneness and the sauce has thickened into a glaze. If the pork is done before the sauce is thick, just remove the pork from the pan and place the pan back on the stove. Bring the sauce to a boil and cook until it has thickened.
- To serve, divide the polenta among plates. Add a pork chop, apples and the glaze from the pan. Drizzle the polenta with the reserved browned butter. EAT.
Don’t you just want a bite?!? You do. You do!
I’m hoping to try this tonight. But subbing pork loin instead of chops in the pressure cooker. Any suggestions or tips?
Hey Alyson,
Hope you love the recipe, I’ve not tried this in the instant pot. Please let me know if you have any other questions! xTieghan
So so so good! My husband is not a big polenta fan but even he had seconds. I recently found your website and am so excited to find your treasure chest of AMAZING recipes.
Thank you so much Andrea!! xTieghan
This is and has been my favorite pork chop recipe. My mom didn’t like pork chops until I gave her this recipe now she is addicted! Like really!
I decided this summer to try this in summer flavors but same technique! Peaches instead of apples, roasted jalapeños instead of chipotles in adobo, and a peach jam/green pepper jelly/ chicken stock/jalapeño relish/ Worcestershire concoction for the apple cider! Then chopped fresh basil when it was done! Just as good as the fall flavors! Forever grateful for this recipe!
Love that! I am really glad this recipe turned out so well for you, Taylor! Thank you so much for trying this! xTieghan
This was absolute deliciousness! I didn’t have cider so I used pomegranate juice and it still Worked out great especially this time of year! I have a feeling I’ll be needing to plant more sage now ?
Amazing!! I am really glad this turned out so well! And always yes to more sage haha! xTieghan
Yet another beautiful and amazing meal from you. It is cold and rainy today … doesn’t feel the least bit like spring .. so when I saw this recipe I felt it was the prefect day for some true comfort food… and boy did it ever comfort the soul !!!
Gorgeous !!! Adding to my list of favorites
Thanks so much !!
Thank you Judi! I am so glad this recipe turned out so well for you! xTieghan
Winner of a recipe! I made it last night with a couple of changes – forgot sage so I just used Italian seasoning and didn’t want to buy the whole darn thing of apple cider so just bought a little bottle of unfiltered apple juice and it worked great. Can’t wait for lunchtime to have the leftovers! Thanks again for your recipes – I love them!
Yes!! So glad this turned out so well for you D’Ann! Thank you so much for trying it! xTieghan
I tried this with a pork roast. Doubled the cider and braised it in the dutch oven for 1hr 20mins at 450°. I subbed dirty mashed potatoes for the polenta. Still used the gorgonzola in it. It was amazing!
I am so glad this turned out so well for you Michele! Thank you! xTieghan
The porkchops with the peppers were amazing! But the polenta gave me a lot of difficulty. It took nearly 2 hours to even start looking thick and never got the consistency that your picture had. Do you have any tips for the polenta?
Hey Jen, did you use polenta or cornmeal? I really can’t think why it would take 2 full hours. Was there anything different you did? Was this dry polenta or instant? Any details you can give me would be helpful in problem solving the issue for you.
It appears to call for a cup of sage??! Never seen that much in a recipe before and it doesn’t look to ask you to use more than a few leaves…correction? I’m going to wing it tonight and cross my fingers…but would love guidance for future. Thanks!
Hi there! You need about 12-18 whole sage leaves for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Is there a good way to adapt this to the grill? Fall on the East Coast still means grilling season until November. Thanks!
Hey Crystal! I would recommend making the sauce on the stove, but grilling the pork chops. Then just add the chops to the sauce and serve. I am sure grilling will add great flavor! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I’m trying this tonight! Is there somewhere that I could find the nutrition information (specifically calories per serving) for this recipe?
Hi Tina! I find that online food calculators work best. Just divid by the amount of servings after putting in the ingredients. I hope this helps!
I just cooked this for a second time tonight and my bf and I loved it! Thank you for a great recipe!
Perfect!! So happy you both enjoyed this one, thanks Jessica!
I made this for dinner on Sunday night and holy smokes was it a success!! Absolutely wonderful flavor parings. I’d have never thought of it on my own, but that slight spicy smokiness from the chipotle chilies in adobo cut the sweetness perfectly. My husband half-jokingly asked if he could drink the leftover sauce.
Haha! Thank you! So happy it was a hit!!
I’ve never made polenta and want to make it for my book club. Can it sit for awhile? Or do you need to serve it immediately?
HI! It should really be served right away if you want it to be creamy. Let me know if you have questions.
Thanks!!
Do you usually use the polenta that is dry and in a box? Or do you use the kinda sausage looking one in a casing on the shelf? Those are the only two I seem to be able to find at stores.
I use the dry kind. But both are great!
OMG! made this for dinner the first time tonight and it is now simply one of my favorite meals! AND… it won over the kids, as well. this will go on fall/winter rotation for sure. must say these sort of poached apples were the very best i have ever made incorporated in a dish. we’re in mad love! she’s not sure what the “mashed potatoey thingy” is, but she’s adoring the polenta, says my 15 year old!
SO happy it was a hit! Thank you!