Pork Chops & Apples in Sage Cream
Lightly breaded pork chops are served with sauteed apples and onions and finished with the tastiest sage cream sauce. Get the full dang tasty recipe now!
I’ve always loved a good pork chop and have eaten so many in my life. Here lately I’ve found them a lot easier to find at the grocery store than other meat so they’ve been pretty heavy in rotation. Mostly they get tossed into the oven for a quick bake and sometimes they’re fried up but sometimes the same old same old gets boring.
Wanting something a little different, a little fancier, these pork chops are lightly dusted and browned in a pan then baked in a sage cream sauce, very similar to gravy. Paired with sauteed apples and onions, this one you’re going to want to print off to add to your recipe box!
Kitchen Tools We Recommend:
9×13 Casserole Dish
The Modern Classics line from Emile Henry is one of our favorites in bakeware. The quality will last a lifetime and make great pieces to hand down.
Mandoline Slicer
Want onions that are paper thin? With a mandoline slicer you can cut pretty much anything, including your prep time.
Ingredients You Need to Make Pork Chops, Apples, and Onions in Sage Cream:
- Pork Chops – For this recipe we prefer thin-cut but feel free to substitute average or thick-cut chops. This recipe works well with either boneless or bone-in.
- Yellow Onion
- Granny Smith Apples
- Heavy Whipping Cream
- Chicken Broth
- Cooking Wine
- Rosemary
- Rubbed Sage
- All-Purpose Flour – To make this recipe gluten-free use cornstarch.
How to Make Pork Chops with Apples
and Onions in Sage Cream
- Lightly flour pork chops, sear on all sides in a skillet until cooked through.
- Core and slice apples. Thinly slice onion. Sauté until fork apples are fork tender. Spread onto the bottom of a 9 x 13 casserole dish. Layer cooked pork chops on top.
- Mix 1 tablespoon of flour (or substitute 1/2 tablespoon of cornstarch) with 2 tablespoons of water and set aside.
- Add chicken broth to hot pan and stir to deglaze.
- Add cream, wine, sage, and thickener to the pan over medium heat. Cook until bubbling.
- Pour thickened sage cream sauce over chops. Place sprigs of rosemary on top.
- Bake until chops are warmed through and the sauce is bubbly, about 10 minutes.
Make Ahead
What’s better than an impressive recipe to wow your family and company? An impressive recipe you can completely cook the night before and heat in the oven 20 minutes before serving!
Simply make this recipe but don’t bake it right away. Cover your casserole dish and store in the fridge overnight. Simply put your dish into a cold oven and allow the cold dish to preheat with the oven. Bake 20-30 minutes after the oven reaches temperature and nobody has to know you weren’t feverishly working in the kitchen right up to their arrival!
What To Serve with These Chops
Pork Chops with Apples and Onions in Sage Cream is a hearty meal all by itself but we love adding a starch. We love serving these chops along with rice pilaf, fluffy mashed potatoes, or even riced cauliflower.
Recipe Variations & Substitutions
Cooking Apples – We use granny smith apples for like the tartness that comes through. If making this recipe for company, we will instead use Golden Delicious apples. They are great because they hold their shape well when baked and look the prettiest.
Substitute Potatoes – Not a big fan of apples? Take this recipe to a hearty new level by substituting your favorite potatoes.
Use Your Favorite Herbs – We love a good sage cream sauce! But this recipe is so versatile that you can add your favorite herbs. We also like using rosemary and thyme, but the options are endless.
No Heavy Cream on Hand? – Make a substitute by adding fat to whole milk. Melt four tablespoons of butter and add to 3/4 cup of milk OR mix together 1/2 cup of Greek yogurt with 1/2 cup of milk to substitute. If using a milk more skim than whole, add one tablespoon of flour to make up the thickness.
Pork Chops with Apples & Onions in Sage Cream
Ingredients
- 8-12 pork chops thin cut
- 1 yellow onion medium, thinly sliced
- 2 granny smith apples sliced
- 1 cup heavy whipping cream
- 3/4 cup chicken broth
- 1/2 cup white cooking wine
- 3-5 sprigs fresh rosemary
- 1 heaping tablespoon rubbed sage
- all-purpose flour enough for dusting + 1 tablespoon
Instructions
- Lightly flour pork chops and sear all sides in a skillet until cooked through.
- Sauté onion and apples until apples are fork tender. Remove from pan and spread on the bottom of a 9 x 13 casserole dish. Layer browned chops on top.
- Create a thickener by adding 1 tablespoon of flour (or substitute 1/2 tablespoon of cornstarch) with 2 tablespoons of water and set aside.
- Add chicken broth to hot pan and stir to deglaze. Heat the broth until hot.
- Add cream, wine, sage, and thickener to the pan over medium heat. Cook until bubbling. Turn off heat and set pan aside to thicken while preheating oven to 350°.
- Pour thickened sauce over chops. Place sprigs of rosemary on top.
- Bake until chops are warmed through and the sauce is bubbly, about 10 minutes.
