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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!
Yum delicious and soooo easy!
Made this for the first time and knew my family wouldn’t like Gorgonzola (too strong of a flavor) so I substituted with 5oz of herb Boursin cheese and that turned out great. Also added a handful of white cheddar to get that stringy cheesiness. I honestly don’t think Tieghan is capable of coming up with bad recipes. Everything I have ever made from her site has been a WINNER!
Hey! So happy to hear this recipe was enjoyed! Thanks for giving it a try! xT
I am making this for about the 8th time. It’s so easy and my husband and teenage boys love both the chops and polenta. The only thing I change is skipping the chipotle peppers and occasionally leave out the apple slices. I would serve to company – it’s that good.
Hey Beth,
Happy Monday!!💐 Thank you so much for making this recipe so often and your comment, so glad to hear it is always a winner! xx
This was seriously so yummy! Huge hit for me and my husband! Thanks for another great recipe!
Hey Kelly,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
Hi!! I really want to give this recipe a whirl! I have western ribs that I was hoping to use. About how many western ribs in pounds would be equivalent to the four bone-in chops? I love all of your recipes and can’t wait to to try this one! 🙂
Hi Kelly,
Thanks so much!! To be quite honest, I’m not familiar with western ribs. I would try using the same amount this recipe calls for and see how that works! I hope this recipe turns out well for you! xx
Thanks for the reply, Tieghan! Looking forward to this!
The polenta was milk and corn soup. The pork chop sauce had a very strong wine taste. It would help if the recipe indicated what kind of polenta is used. Many grocery stores only carry the pre-cooked variety which doesn’t work as this recipe is written.
Hi Tara,
Thanks for giving this recipe a try, sorry to hear it was not enjoyed! I think the polenta is pretty clear that it is dry polenta, but if you are ever questioning an ingredient that I used, you can always click on it and you’ll be able to see the exact or similar product. I hope this helps in the future! Let me know if I can help with anything else for this recipe, again so sorry it was not enjoyed!!
Made the pork chops minus the polenta for my husband and me last night and my husband loved it. He was still thinking about it this morning and said “That recipe you made last night? It’s a keeper!” Enough said!
Hi Susan,
Happy Sunday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!? xTieghan
I can’t wait to make this recipe! What would be a good substitute for Gorgonzola? I’m not much of a blue cheese fan.
Hey Taryn,
Goat or feta cheese would be a great option as well! I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
yum x 10000000. I’ve never made or even had polenta before in my life, but I forged ahead and followed the recipe exactly. Delicious! The flavors in the glaze were unreal. Definitely don’t skip the peppers.
Oh, and I just used the boneless pork chops that I already had, and they turned out great. Might’ve taken a bit less time to cook, but they didn’t dry out like I was worried they might. Perfect!
Hi Dana,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
How long do you think we should cook for boneless pork chops? I also went to the butcher and grabbed the wrong ones lol.
Hi Veronica! I would maybe just decrease the cook time by 10 ish mins or so and keep an eye on them! xT
Step five mentions cider. I do not see it on the ingredient list here. Could you explain that further?
Hi Katie,
The recipe calls for 1 cup of apple cider. Please let me know if you have any other questions! xTieghan
Made this several times and it’s honestly amazing!
Hey Hannah,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Could you sub mashed potatoes for the polenta and if so how munch potato would you use?
Hi Stephanie,
Totally! However much you want to use it totally up to you and your serving portions. Let me know if you give the recipe a try, I hope you love it! xTieghan
Would this be possible to do with pork tenderloin? If so, how would the cooking instructions change?
Hi Maggie,
Yes, that would work well for you! You will just need to increase your cooking time based on the size of your tenderloin. I hope you love the recipe, please let me know if you give it a try! xTieghan
If I’m using dry sage, when should I add it?
Hi Alex,
You can add the sage in step 4. I hope you love the recipe, please let me know if you give it a try! xTieghan
How many pounds of pork chop do you think I should use? I bought 4 pork chops, which totaled about 3 lbs.
Hi Kaitlyn,
I would follow the recipe and use the 4 pork chops that you have. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi, when you say apple cider, do you mean apple cider vinegar? Thanks!