Sauteed Pork Chop with Sage-Cider Cream Sauce

Name: Sauteed Pork Chop with Sage-Cider Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 piece rib pork chop; 1 tablespoon extra-virgin olive oil; ⅓ cup finely chopped onion; 2 tablespoons cider vinegar; ½ cup water; ¼ cup heavy cream; 1 teaspoon finely chopped fresh sage; 1½ teaspoons finely chopped fresh parsley; 1 piece instant-read thermometer

A tender pork chop sautéed to perfection and served with a rich, creamy sauce made with cider vinegar, fresh sage, and heavy cream. This elegant dish combines the earthiness of herbs with the tangy sweetness of cider.

1 servings

18 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 piece rib pork chop
•1 tablespoon extra-virgin olive oil
•⅓ cup finely chopped onion
•2 tablespoons cider vinegar
•½ cup water
•¼ cup heavy cream
•1 teaspoon finely chopped fresh sage
•1½ teaspoons finely chopped fresh parsley
•1 piece instant-read thermometer

Cooking Instructions

1.
Pat chop dry and season with salt and pepper. Heat oil in an 8- to 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown chop, turning over once, 5 to 6 minutes total. Transfer with tongs to a plate.
6 min
2.
Pour off all but 1 teaspoon fat from skillet and reduce heat to moderate, then cook onion, stirring occasionally, until softened and golden brown, 2 to 4 minutes. Add vinegar and boil until liquid is evaporated, about 3 seconds.
4 min
3.
Return chop to skillet along with any juices accumulated on plate, then add water, cream, and sage and simmer, covered, without turning, until thermometer inserted horizontally into center of chop (avoid bone) registers 150°F, 5 to 6 minutes. Transfer chop to a clean plate, then simmer sauce, uncovered, stirring, until liquid is reduced to about 3 tablespoons, 1 to 2 minutes. Stir in parsley and salt and pepper to taste. Spoon sauce over chop.
8 min

Cooking Instructions

Pat chop dry and season with salt and pepper. Heat oil in an 8- to 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown chop, turning over once, 5 to 6 minutes total. Transfer with tongs to a plate.

6 min

Pour off all but 1 teaspoon fat from skillet and reduce heat to moderate, then cook onion, stirring occasionally, until softened and golden brown, 2 to 4 minutes. Add vinegar and boil until liquid is evaporated, about 3 seconds.

4 min

Return chop to skillet along with any juices accumulated on plate, then add water, cream, and sage and simmer, covered, without turning, until thermometer inserted horizontally into center of chop (avoid bone) registers 150°F, 5 to 6 minutes. Transfer chop to a clean plate, then simmer sauce, uncovered, stirring, until liquid is reduced to about 3 tablespoons, 1 to 2 minutes. Stir in parsley and salt and pepper to taste. Spoon sauce over chop.

8 min