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Apple Cider Pork Chops

This one pan meal of Apple Cider Pork Chops is so perfect for a fall dinner! It's deliciously flavored with a browned butter sage and apple cider sauce and comes together in less than 30 minutes.

Course Main Course
Cuisine American
Diet GlutenFreeDiet
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Amy Rains


  • 4 boneless pork chops (no more than 1 inch thick)
  • salt and pepper
  • 4 tbsp butter or ghee*
  • 1/2 medium yellow onion (sliced)
  • 2 medium honeycrisp apples (peeled, cored and cut into slices)
  • 3 cloves garlic (minced)
  • 1 tbsp freshly chopped sage (divided)
  • 1 tbsp arrowroot starch
  • 1 cup apple cider**
  • 1 tbsp dijon mustard


  1. Heat a large skillet to medium high heat. Season the pork chops on both sides with salt and pepper.

  2. Once the skillet is hot, add in 2 tbsp butter, then add pork chops to the skillet. Cook for 4-5 minutes per side, or until browned. It's okay for them to not be cooked all the way. Remove the pork chops from the pan and place on a plate and cover with foil. Keep the skillet hot!

  3. Add the remaining butter to the skillet and let the butter get golden brown (about 1 minute). Turn heat down to medium. Saute the onion and apples for 3-4 minutes, then add garlic and 1/2 the sage, saute for another minute. Sprinkle arrowroot starch on the onion/apple mixture.

  4. Pour in the apple cider and whisk in the dijon mustard. Turn the heat up to medium high and let the sauce thicken (about 1-2 minutes). Place pork chops back into the pan and let cook another 2-3 minutes.

  5. Serve pork chops hot and spoon sauce over each pork chop. Garnish with remaining sage, season with salt and pepper.

Recipe Notes

*You can also use avocado oil or olive oil

**For a Whole30 or Paleo option, use chicken broth.