This hearty and flavourful recipe for Pork Chops with Sage and Apple Cider Sauce brings together the perfect combination of savoury and sweet. The rich apple cider sauce, infused with sage, garlic, and Dijon mustard, complements the tender pork chops beautifully. Paired with charred cauliflower and butternut, this dish offers a rustic yet elegant meal that’s ideal for weeknight dinners or special occasions. The use of fresh, earthy ingredients makes it a celebration of simple yet bold flavours. Serve it with your favourite side dishes, and you have a meal that’s both comforting and delicious.
This recipe includes charred cauliflower and butternut, but feel free to serve the pork chops with your favourite vegetables or starch. Mashed potatoes or a fresh green salad also work well.
Ingredients
For the Pork Chops and Sauce:
- 4 pork chops, bone-in or boneless (at least 2cm thick)
- 2 Tbsp pork fat (or olive oil)
- Salt and freshly ground black pepper
- 1 Tbsp fresh sage, chopped
- 4 garlic cloves, minced
- 2 small shallots, finely chopped
- 1 chilli, seeds removed and finely chopped
- 1 cup apple cider
- ½ cup chicken broth
- 1 Tbsp Dijon mustard
- 1 Tbsp butter
- 1 Tbsp flour (optional, for thickening)
- Fresh sage leaves for garnish
For the Vegetables:
- 1 head of cauliflower, cut into florets
- 1 Tbsp olive oil (for cauliflower)
- 1 tsp ground nutmeg
- 500g butternut squash, peeled and cubed
- 1 Tbsp olive oil (for butternut)
- 1 tsp smoked paprika
Method
For the Pork Chops and Sauce:
Prepare the Pork Chops: Season the pork chops generously with salt, pepper, and chopped sage on both sides.
Sear the Pork Chops: Heat the pork fat or olive oil in a large skillet over medium-high heat. Add the pork chops and sear for about 4-5 minutes on each side, until golden brown and cooked through. Remove them from the pan and set aside.
Make the Sauce:
- In the same skillet, reduce the heat to medium and add the shallots, garlic, and chilli. Sauté until softened, about 3 minutes.
- Pour in the apple cider, scraping up any browned bits from the pan to enhance the flavour. Let the cider simmer for about 2 minutes to reduce slightly.
- Add the chicken broth and Dijon mustard. Stir well and let it simmer for another 5-7 minutes until the sauce thickens slightly.
Thicken the Sauce (Optional): If you prefer a thicker sauce, mix the butter and flour into a paste, then stir it into the sauce. Let it simmer for an additional 2-3 minutes.
Finish the Dish: Return the pork chops to the skillet, spoon the sauce over them, and let them simmer together for another 2-3 minutes so the flavours meld.
For the Vegetables:
Cauliflower:
Microwave the cauliflower florets on medium for about 10 minutes until al dente.
Toss with olive oil, salt, black pepper, and nutmeg.
Heat a large pan over medium-high heat and fry the cauliflower until it develops a nice char.
Butternut:
Microwave the butternut cubes on medium for about 12 minutes until just cooked.
Toss with olive oil, salt, black pepper, and smoked paprika.
Heat a large pan over medium-high heat and fry the butternut until it also has a good char.
To Serve
Plate the pork chops, drizzle with the apple cider sauce, and garnish with fresh sage leaves if desired.
Add the charred cauliflower and butternut on the side.
