SERVES 4 · ACTIVE: 25 MINUTES · TOTAL: 25 MIN
THIS DISH IS ON heavy rotation at my place when fall comes around. I love the aroma of hot apple cider and sage wafting though the kitchen as the sauce reduces. There’s a strong comfort-food vibe to moist, juicy pork chops fully coated in a cider glaze, especially when they’re served with apples and sage. I always go for heritage-breed pork like Hampshire or Berkshire; they’re juicier and have an infinitely more complex flavor. If you like heat, add a pinch of red pepper flakes to the glaze when you stir in the cider vinegar.
4 (10- to 12-ounce) bone-in pork chops, about 1 inch thick
Fine sea salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 shallot, thinly sliced
2 apples, peeled, cored, and diced
1 garlic clove, finely chopped
1 tablespoon apple cider vinegar
2 cups fresh apple cider
2 tablespoons chopped fresh sage
1 tablespoon sliced fresh chives
Preheat the oven to 350°F. Line a baking sheet with aluminum foil and arrange a roasting rack on top.
Pat the pork chops dry with paper towels. Season them all over with salt and pepper.
In a large skillet, heat the olive oil over high heat. Add the pork chops to the pan, leaving 2 inches between them. (Cook in batches, if necessary.) Sear on both sides until golden brown, 2 to 3 minutes per side.
Transfer the pork chops to the roasting rack and roast until the internal temperature of the chops reaches 155°F next to the bone, about 10 minutes. Let the pork chops rest for 5 minutes.
Make the cider glaze in the same skillet used to sear the chops. Wipe out any excess oil. Melt the butter in the skillet over medium-low heat. Add the shallot and apples and cook until the shallots are translucent and tender, about 3 minutes. Stir in the garlic and cook for another minute without browning, until you get a whiff of its aroma. Add the vinegar and reduce until almost dry, about 1 minute. Add the apple cider, sage, and ¼ teaspoon salt. Cook until the glaze is shiny and thick enough to coat the pork chops, about 10 minutes.
Put the pork chops on a plate or serving platter and pour the apples and glaze over them. Sprinkle with the chives and serve.