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This Mccormick apple sage pork chop recipe transforms ordinary weeknight dinners into restaurant-worthy meals with minimal effort. The secret lies in McCormick's apple sage blend, which infuses the pork with aromatic sweetness and earthy depth while keeping the technique approachable.
I developed this recipe during a particularly busy season at The Smoky Pig, when we needed a dish that delivered professional results without requiring hours in the kitchen.
The magic happens in the braising process, where the pork chops become tender and flavorful while the apples caramelize into a glossy glaze. This method ensures juicy meat every time, even with less expensive cuts.
The crisp celery bites add a satisfying crunch that balances the richness of the pork, while the apple sage blend creates a harmony of sweet, savory, and herbal notes that's impossible to resist.
What makes this recipe truly special is how it elevates simple ingredients into something extraordinary. The pork chops emerge fork-tender with a beautiful caramelized crust, while the braising liquid reduces into a rich sauce that coats every bite.
This dish is perfect for family dinners, holiday gatherings, or when you want to impress guests without spending hours in the kitchen.
Pair with your favorite mashed potatoes or crusty bread to soak up every last bit of that delicious apple sage sauce. The technique is straightforward, but the results are anything but ordinary—this is pork chop perfection that'll have everyone asking for seconds. Let's get started!
Ingredients for mccormick apple sage pork chop
These 15 ingredients transform simple pork chops into restaurant-quality braised perfection with apple sage harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| McCormick Apple Sage Seasoning Blend 🌿 | 2 tbsp | Or homemade apple sage blend |
| Sweet Apples 🍎 | 2 medium | Honeycrisp or Fuji, peeled and sliced |
| Celery Sticks 🧅 | 2 cups | Cut into 1-inch pieces |
| Yellow Onion 🧅 | 1 whole | Thinly sliced, 1/4-inch thick |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Unsalted Butter 🧈 | 2 tbsp | For searing pork chops |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc or Pinot Grigio |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Fresh Thyme 🌿 | 2 sprigs | Or 1 tsp dried thyme |
| Fresh Rosemary 🌿 | 1 sprig | For aromatic depth |
| Olive Oil 🫒 | 1 tbsp | For crisping celery |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Balsamic Vinegar 🍶 | 1 tbsp | For finishing sauce |
The pork chops are the foundation—bone-in, 1-inch thick cuts ensure they stay juicy while braising. Costco or local butchers often carry ideal cuts, but grocery store bone-in chops work too. Look for good marbling for flavor and tenderness. The McCormick blend is non-negotiable here; their apple sage mix delivers that perfect balance of sweetness and herbal depth. Trader Joe's carries a similar blend if you prefer a different brand. Fresh thyme and rosemary should smell vibrant—if they're wilted or smell dull, skip them. For the apples, Honeycrisp or Fuji hold up best during braising without turning mushy.
No McCormick blend? Mix 1 tbsp apple cider powder with 1 tbsp dried sage for a quick substitute. Running out of white wine? Apple juice works in a pinch, though the acidity will differ slightly. The celery needs to stay crisp—blanch for 30 seconds in boiling water, then shock in ice water before adding to the braise. For the broth, low-sodium versions prevent over-salting the dish. The balsamic vinegar adds that final touch of complexity—look for aged balsamic in the gourmet section of Whole Foods or specialty stores for the best flavor.
This dish tastes even better the next day—reheats beautifully in 15 minutes on low heat. Store in an airtight container with the sauce for up to 4 days in the fridge. For longer storage, freeze portions for up to 3 months. The celery bites can be prepped ahead and kept in the fridge for 2 days before crisping. I always make extra sauce—it freezes well and elevates simple meals all week. The pork chops should be fork-tender; if they're not quite there, add a splash of broth and braise another 10 minutes
Why You'll Love This Recipe
- Foolproof Seasoning: I swear by that McCormick blend—just sprinkle, sear, and let the apple-sage magic work. No measuring, no guesswork, and the pork chops come out with that perfect caramelized crust every single time.
- Weeknight-Friendly Crunch: Celery and onion take five minutes to chop while the chops sizzle. Honestly, the crispy edges on those bone-ins? Worth the 20-minute hands-off cook time. (Yes, even on a Tuesday night.)
- Leftovers That Shine: Cold pork chops with that apple-sage kick? Better than takeout. I repurpose them in sandwiches or salads—my kids actually ask for seconds, and that’s saying something.
Step-by-step instructions for herb-infused braised pork chops
This method delivers tender, flavorful pork chops with crisp celery bites and a rich apple-wine sauce.
Season and Sear the Pork Chops
Pat the 4 whole Bone-In Pork Chops dry with paper towels to remove any surface moisture. This ensures a proper sear. Place them on a cutting board and generously coat both sides with the 2 tbsp McCormick Apple Sage Seasoning Blend, pressing it into the meat so it adheres well.
Heat a large oven-safe skillet over medium-high heat and add 2 tbsp Unsalted Butter. Once the butter foams, add the pork chops and sear for 3-4 minutes per side until they develop a deep golden-brown crust. The bone-in cuts help retain moisture while creating that perfect sear. Remove the pork chops from the skillet and set them aside on a plate.
Sauté Aromatics and Prepare the Celery
In the same skillet, reduce the heat to medium and add 1 tbsp Olive Oil. Add the 1 whole Yellow Onion (thinly sliced) and cook for 3-4 minutes until softened. Add the 4 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant.
Push the onions and garlic to one side of the skillet. Add the 2 cups Celery Sticks (1-inch pieces) to the empty space and cook for 5-6 minutes until they develop golden-brown edges. This crisp texture adds a delightful contrast to the tender pork. Stir occasionally to ensure even browning.
Deglaze and Simmer the Braise
Pour in the 0.5 cup Dry White Wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon. This deglazing step captures all the flavorful fond. Let the wine simmer for 2-3 minutes until it reduces by half.
Add the 1.5 cups Chicken Broth, 2 sprigs Fresh Thyme, 1 sprig Fresh Rosemary, 1.5 tsp Salt, and 0.5 tsp Black Pepper. Stir to combine, then return the pork chops to the skillet, bone-side down. Bring the mixture to a gentle simmer, then cover with a lid and transfer to a preheated 325°F oven.
Braise Until Tender and Finish the Sauce
Braise the pork chops in the oven for 1 hour to 1 hour 15 minutes, or until the meat is fork-tender and the internal temperature reaches 145°F. The bone-in cuts will help keep the meat moist and flavorful throughout the cooking process.
Once the pork chops are tender, remove them from the skillet and let them rest on a cutting board for 5-10 minutes. Skim any excess fat from the braising liquid, then return the skillet to the stovetop over medium heat. Stir in the 2 medium Sweet Apples (peeled and sliced) and cook for 3-4 minutes until they soften slightly. Add the 1 tbsp Balsamic Vinegar and simmer for 1-2 minutes to thicken the sauce slightly.
Serve with Crisp Celery and Rich Sauce
Slice the pork chops into ½-inch thick pieces and arrange them on a serving platter. Spoon the apple-infused sauce over the top, ensuring each piece is well-coated. Serve immediately with the crisp celery bites on the side, allowing guests to enjoy both the tender pork and the satisfying crunch of the celery.
The combination of the apple-wine sauce, herb-infused pork, and crisp celery creates a harmonious balance of flavors and textures. The rich, aromatic sauce complements the tender pork perfectly, making this dish a standout centerpiece for any meal.
Pro Tips For Making Mccormick Apple Sage Pork Chop
- START HOT, END GENTLE: I learned this the hard way—blast those bone-in pork chops with high heat for the first 2 minutes to sear the bone side first. Then drop the heat to medium-low and finish cooking; this keeps the meat juicy instead of drying out while the seasoning blend caramelizes.
- PEEL THOSE APPLES: Skip the raw apple chunks—peel and core them first, then slice into ¼-inch pieces. The skin stays tough even when cooked, and you’ll avoid that weird texture contrast that ruins the dish. (Yes, even if you’re impatient like me.)
- DON’T SKIP THE REST: Let the pork chops sit for 5-10 minutes under foil after pulling them from the pan. I used to rush this, and the meat would either turn rubbery or fall apart when sliced. The rest time lets the juices redistribute—trust me, it’s non-negotiable for that tender bite.
- SAUTE THE VEGETABLES FIRST: Cook the onion, celery, and apples until they’re soft but still bright—about 8-10 minutes—before adding the pork back in. This builds flavor without burning the seasoning blend, and the veggies won’t turn to mush later. (Your future self will thank you.)
Serving suggestions for this dish
Classic Mashed Potatoes
This dish pairs beautifully with creamy Yukon Gold mashed potatoes—their buttery texture soaks up the apple sage sauce perfectly. I like to make mine with ½ cup sour cream and ½ cup whole milk for extra richness, then fold in 2 tbsp unsalted butter until silky smooth.
For extra flair, top with crispy fried shallots from Trader Joe's—just 1 tbsp adds a sophisticated crunch. 🥔
Pro tip: Warm the potatoes gently in the oven at 300°F for 10 minutes before serving to keep them creamy. I also like to infuse the milk with a 1-inch cinnamon stick while heating for subtle warmth that complements the apple notes in the pork.
Crusty Bread Pairing
A baguette-style loaf (I prefer Brioche from Whole Foods) is perfect for mopping up the sauce. Toast thick slices in a cast iron skillet with 1 tbsp brown butter until golden and crisp.
For extra decadence, rub the cut sides with garlic powder before toasting. The contrast of the warm, buttery bread against the cool pork and celery is pure magic. 🥖
If you want to get fancy, try a rosemary focaccia—brush it with olive oil, sprinkle with 1 tbsp chopped fresh rosemary, and bake at 375°F for 15 minutes until fragrant. The herby notes echo the pork's seasoning beautifully.
Apple-Cider Glaze
For a showstopping presentation, drizzle the pork chops with a quick apple-cider glaze made from ½ cup apple cider, 1 tbsp honey, and 1 tsp lemon juice. Simmer in a small saucepan over medium heat for 5 minutes until slightly thickened, then strain out any solids.
The glaze adds a glossy finish and extra sweetness that balances the savory pork. 🍏
I like to reduce this glaze to ¼ cup for a more concentrated flavor. Brush it over the pork chops just before serving—it caramelizes instantly under the broiler for 1-2 minutes for a restaurant-worthy sheen.
Seasonal Vegetable Sides
In fall, roasted butternut squash (tossed with 1 tbsp maple syrup and ½ tsp cinnamon) makes a stunning side. Roast at 400°F for 25 minutes until tender.
The natural sweetness complements the apple sage perfectly. For winter, sautéed green beans with 1 tbsp toasted almonds and a splash of rice vinegar add freshness. 🍂
Spring calls for asparagus—blanch 1 bunch for 3 minutes, then toss with 1 tbsp lemon zest and 1 tbsp butter. The bright acidity cuts through the richness of the pork. Summer? Grilled zucchini with balsamic reduction keeps things light.
Cheese Board Finisher
Turn your meal into a full experience with a charcuterie-style cheese board. Include sharp cheddar, brie, and aged gouda for variety. Add dried apricots, walnuts, and honeycomb to round out the flavors.
The cheeses provide a salty contrast to the sweet-savory pork, while the dried fruit echoes the apple notes. 🧀
For a quicker option, serve goat cheese crostini—top toasted baguette slices with 2 oz goat cheese, a drizzle of honey, and a sprinkle of black pepper. The tangy cheese balances the richness of the pork beautifully.
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes! Boneless chops work perfectly, but they cook faster and may dry out if overcooked. For best results, reduce braising time to 45-60 minutes and check for tenderness at 140°F internal temp. The bone-in version stays juicier because the bone conducts heat more slowly.
What if I don't have McCormick's apple sage blend?
No problem! Mix 1 tbsp dried apple cider powder with 1 tbsp dried sage for a homemade version. For extra depth, add ½ tsp cinnamon and ¼ tsp allspice. If you have whole spices, toast them lightly in a dry pan before mixing for enhanced flavor.
How do I make this recipe in a slow cooker?
Sear the pork chops first as directed, then transfer everything (including celery and aromatics) to a 6-quart slow cooker. Add 1 cup broth and ½ cup wine, then cook on Low for 6-7 hours or High for 3-4 hours. The apples should go in during the last 30 minutes to prevent mushiness.
Why did my celery get mushy instead of crisp?
Celery loses crispness when overcooked or submerged in liquid. For perfect texture: Blanch celery in boiling water for 30 seconds, then shock in ice water before adding to the braise. Keep it on the edge of the pan during cooking so it stays partially exposed to air.
Can I prepare this dish ahead of time?
The pork chops taste even better the next day. Braise as directed, then refrigerate in the sauce. Reheat in a skillet over medium-low heat for 10-15 minutes, adding a splash of broth if needed. The celery should be added fresh when reheating for maximum crunch.