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View Cart1-Pan Recipe for Pork Chops with Sage and Garlic Cream Sauce
Add this simple, satisfying one-pan recipe to your winter weeknight dinner rotation. We suggest taking a few minutes the night before to prepare the brine and marinate the pork chops—they’ll be more flavorful and tender, and your dinner will come together in 20 minutes flat.
Kelly Morrison
PREP:
15 minutes
COOK:
20 minutes
YIELD:
4-6 people
Ingredients
For the brine:
- • 4 cups apple cider
- • 2 cups cold water
- • 3 tablespoons apple cider vinegar
- • ¼ cup brown sugar
- • 5 tablespoons kosher salt
For the pork chops:
- • 3 bone-in pork chops (preferably rib chops)
- • Kosher salt, to taste
- • 2 tablespoons unsalted butter, divided
- • 2 tablespoons olive oil
- • 2 heads garlic, halved crosswise
- • 20 sage leaves
- • 4 tablespoons dry white wine
- • ½ cup heavy cream
- • 2 teaspoons lemon juice
- • Black pepper, freshly ground, to taste
Instructions
- In a large bowl, prepare the brine by whisking together the apple cider, water, apple cider vinegar, brown sugar and salt until the sugar and salt have dissolved. Place the pork chops in a large sealable bag and pour in the brine. Let the pork chops marinate in the fridge for at least three hours and up to one day, occasionally turning the meat.
- Remove the pork chops from the bag and pat them dry with paper towels. Season the pork chops liberally with salt. In a large cast iron skillet over medium-high heat, heat the butter, swirling the skillet, until the butter begins to brown. Add the olive oil and lower the heat to medium. Add the garlic, cut sides down, and cook for 1–2 minutes, until it is golden brown. Transfer the garlic to a plate. Place the pork chops in the skillet and sear them for about 2 minutes on each side, until they are golden brown and caramelized. Transfer the pork chops to a plate and cover them with foil.
- In the same skillet, fry the sage for 30 seconds, until it is fragrant and lightly browned. Add the white wine and use a wooden spoon to scrape up any browned bits. Whisk in the cream, lemon juice and 3–4 grinds of black pepper. Bring the liquid to a boil, then lower it to a simmer. Return pork chops and garlic to the skillet and cook, using a spoon to continuously baste the pork chops with the sauce, until the pork reaches an internal temperature of 145 ° F.