Total Time
35 Mins
Yield
Serves 4
Photo: Annabelle Breakey; Styling: Robyn Valarik

How to Make It

Step 1

Season chops with salt and pepper. Heat oil in a large, heavy frying pan over medium-high heat. Lay chops in pan and cook until browned, turning once, 2 to 4 minutes per side. Transfer to a plate and cover loosely with foil.

Step 2

Add sage leaves and fry until crisp, about 30 seconds. Drain on paper towels.

Step 3

Reduce heat to medium-low and add butter, chopped sage, shallots, and 4 thyme sprigs to the pan. Cook, stirring occasionally, until shallots are soft and lightly browned, 6 to 10 minutes.

Step 4

Increase heat to medium-high and add cider. Cook, stirring and scraping to release browned bits, until cider is reduced by two-thirds, 3 to 4 minutes. Reduce heat to medium-low, stir in cream, and boil 2 minutes to thicken sauce.

Step 5

Return pork chops and juices to pan in a single layer, spooning some shallots and liquid over chops. Cover and cook until chops are only barely pink in center (cut to test), 4 to 5 minutes more (they will continue to cook off the heat). Remove bare thyme sprigs (most of the leaves will have fallen into the sauce).

Step 6

Season with salt and pepper to taste and top with fried sage and remaining thyme sprigs.

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