ACV Marinated Pork Chops with apple sauce and sage

ACV Marinated Pork Chops with apple sauce and sage

ACV Marinated Pork Chops with apple sauce and sage


  • Pork Chops
  • 2 pasture raised pork chops bone in, about 1.5- 2 inches thick

  • ½ cup of Chosen Foods ACV dressing

  • 5-7 sage leaves (optional)

  • 4 teaspoons avocado oil for searing chops

  • Apple Sauce
  • 2 cups apples, about 2 apples, sliced thin

  • 1 teaspoon cinnamon

  • ½ lemon, juiced

  • 2 tablespoons ACV Chosen Foods dressing

  • 2 teaspoons monk fruit sugar or honey


  • Apple Sauce
  • When baking your pork chops make the apple sauce
  • In a bowl mix together, apples, cinnamon, lemon, ACV dressing, and sugar
  • In a saucepan, sauté together stirring frequently, about 10 minutes until apples soften
  • Pork Chops
  • 2 hours before cooking, cover the pork chops with ½ cup of ACV dressing in a zip lock or silicon bag to marinate
  • Preheat the oven to 400 degrees
  • Remove pork chops from the bag, removing any excess liquid
  • Heat a large cast-iron skillet to a medium-high heat. Add 4 teaspoons of avocado oil and make sure it coats the bottom of the skillet evenly. Make sure the pan is hot!
  • Sear pork chops until golden brown and crusty, about 2 minutes on each side
  • Remove chops from the pan and set on a plate. Add sage to the pan with 1 tablespoon more of avocado oil. Fry sage leaves for 15-20 seconds or until slightly brown. Remove the sage from the pan and drain the liquid.
  • Using an oven mitt, transfer the skillet to the oven, and roast the chop until just cooked through, about 8-10 minutes, the internal temperature should read 145 degrees
  • Remove the skillet from the oven and carefully drain any excess fat into a bowl to be discarded once cooled. Set the drained pan with the pork chops on the stovetop to rest.
  • Leave the pork to rest for at least 10 minutes, flipping once. This helps to distribute the juices evenly
  • Cut the pork from the bones, slice, and sprinkle with sea salt


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