Pork Chops with Angry Orchard Crisp Apple

Add a refreshing autumn accent to your pork chops using this recipe! This pork chop recipe is a Fareway fall favorite!


  • 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
Pork Chops with Angry Orchard Crisp Apple
Total Time: 20 minutes


Servings: 4

349 calories; 11 g fat; 4 g saturated fat; 57 mg cholesterol; 636 mg sodium; 36 g carbohydrate; 0 g fiber; 21 g protein


  1. Whisk together cider, brown sugar, garlic, thyme, sage, salt, and pepper, reserve ½ cup marinade.

  2. Place pork chops in a shallow dish and pour marinade over.

  3. Refrigerate for at least 1 hour.

  4. Remove pork chops from marinade; discard remaining marinade.

  5. Grill pork chops over medium-high heat until lightly charred, about 4 minutes per side, or until internal temperature reaches 145°F.

  6. 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.

  7. Serve pork chops with sauce.