Total Time: 20 minutes
- 1 bottle Angry Orchard Crisp Cider
- 1/2 cup brown sugar
- 3 clove garlic, smashed
- 2 sprigs thyme
- 2 sprigs sage
- 1 tsp salt
- 1 tsp black pepper
- 1 pound Iowa Pork Chops
Add a refreshing autumn accent to your pork chops using this recipe! This pork chop recipe is a Fareway fall favorite!
Whisk together cider, brown sugar, garlic, thyme, sage, salt, and pepper, reserve ½ cup marinade.
Place pork chops in a shallow dish and pour marinade over.
Refrigerate for at least 1 hour.
Remove pork chops from marinade; discard remaining marinade.
Grill pork chops over medium-high heat until lightly charred, about 4 minutes per side, or until internal temperature reaches 145°F.
In a small saucepan, bring reserved ½ cup of marinade to a boil, then reduce to a simmer for about 5 minutes, or until slightly thickened.
Serve pork chops with sauce.
349 calories; 11 g fat; 4 g saturated fat; 57 mg cholesterol; 636 mg sodium; 36 g carbohydrate; 0 g fiber; 21 g protein