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If you’re craving something warm and comforting but still quick enough for a weeknight, these creamy apple cider pork chops are exactly that kind of dinner. The cider reduces into a tangy-sweet base, the herbs add depth, and a splash of cream pulls everything together into a luscious sauce you’ll want to spoon over mashed potatoes.
I make some version of this dish every fall when apple cider shows up in the grocery stores. It gives the sauce such a distinct autumn flavor—bright, a little sweet, and perfect with pork. It’s simple skillet cooking but feels special, especially when finished with fresh herbs.
What You’ll Like About This Dish
Big fall flavor. Apple cider, sage, and Dijon create a cozy seasonal sauce without extra fuss.
Quick stovetop cooking. Pork chops brown beautifully and finish right in the sauce.
Easy ingredients. Nothing complicated—just smart layering of flavor.
Ingredient Notes
- Pork chops: Bone-in chops stay juicier and add more flavor to the sauce.
- Shallots: Softer and sweeter than onion; perfect with cider.
- Garlic: Adds savory depth.
- Sage + herbes de Provence: Earthy and aromatic—great with pork.
- Apple cider: Gives the sauce its tangy-sweet base; apple juice works in a pinch.
- Dijon mustard: Balances the sweetness and adds gentle sharpness.
- Heavy cream: Softens and rounds out the sauce.
- Cornstarch: Thickens the cider mixture just enough for a silky texture.
- Fresh herbs: Parsley, chives, or thyme for a pop of color and freshness.
Steps to Make Creamy Apple Cider Pork Chops
- Pat the pork chops dry and season well with salt and pepper.
- Brown the chops in a hot skillet until cooked through, then set aside.
- Sauté the shallots until softened; add garlic and herbs.
- Add the cider and Dijon and simmer until reduced by about half.
- Stir in a cornstarch-and-cream slurry and cook until thickened.
- Add butter for richness and adjust seasoning.
- Return the pork chops and juices to the pan and warm through.
- Spoon the cider cream sauce over the chops and garnish with herbs.
Tips
- Pat the chops very dry so they brown instead of steaming.
- Let the cider reduce well—it concentrates the flavor beautifully.
- Bone-in chops tend to stay juicier, but boneless work too.
- If the sauce gets too thick, whisk in a splash of cider or broth.
Recipe Variations
- Creamy apple slice version. Add thinly sliced apples when sautéing the shallots.
- Maple-cider twist. Stir in 1 teaspoon maple syrup for a lightly sweet finish.
- Thyme-forward sauce. Swap sage for fresh thyme or use both.
- Mustard lovers. Increase the Dijon for more tang and depth.
- Boneless option. Use boneless chops and reduce cooking time slightly.
What To Serve With Creamy Apple Cider Pork Chops
- Roasted Sweet Potatoes—Slice peeled sweet potatoes in half lengthwise, then cut them into 1/4-inch thick half-moons. Toss with a few teaspoons of olive oil, sprinkle with salt and pepper, and roast in a 400°F oven until they are fork-tender.
- Classic Bread Stuffing—Savory stuffing or dressing balances the sweet and tangy flavors nicely.
- Mashed Sweet Potatoes—Sweet potatoes are always an excellent choice for pork dishes.
- Butternut Squash—Toss roasted butternut squash cubes with some balsamic vinegar (recipe).
- Brussels Sprouts—The slightly bitter flavor of Brussels sprouts pairs nicely with the cider sauce and pork.
- Bread—This classic cornbread is terrific with the pork and the sweet notes of the cider sauce.
- Fried Apples—Add a side of tender cinnamon-scented apples to double down on the apple flavors.
- Salad—A crisp salad made with lettuce, spring greens, or arugula. Add some sliced grape tomatoes and radishes, along with a simple vinaigrette.
How to Store and Reheat
Store: Refrigerate leftover pork chops and sauce in an airtight container for up to 3 days.
Freeze: For best quality, freeze the pork chops and sauce separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently in a skillet over low heat, adding a splash of broth, cider, or cream to loosen the sauce if needed. Avoid high heat to prevent drying out the pork.
Cooking Times for Bone-In Center Cut Pork Chops
It’s a good idea to check with an instant-read thermometer to be sure the chops are cooked to 145°F. Here are some approximate cooking times, depending on thickness.
- 1-inch boneless pork chops – 4 to 5 minutes per side.
- 1-inch bone-in pork chops – 4 to 6 minutes per side.
- 3/4-inch boneless pork chops – 3 to 4 minutes per side.
- 3/4-inch bone-in pork chops – 4 to 5 minutes per side.
Creamy Apple Cider Pork Chops
Ingredients
- 4 center-cut bone-in pork chops, (about 8 ounces each)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp olive oil
- ½ cup finely chopped shallots
- 2 cloves garlic, minced
- 1 tsp rubbed sage
- 1 tsp herbes de Provence
- 2 cups apple cider (or apple juice)
- 1 tbsp Dijon mustard
- ⅓ cup heavy cream
- 1 tbsp cornstarch
- 1 tbsp butter
- Fresh chopped chives, parsley, or thyme (optional), for garnish
Recommended Equipment
Instructions
- Pat the pork chops dry with paper towels, then season them generously with kosher salt and pepper.4 center-cut bone-in pork chops | Kosher salt | Freshly ground black pepper
- Heat the olive oil in a large skillet over medium heat. When the oil is hot and shimmering, add the pork chops. Cook for about 3 to 7 minutes on each side or until they reach 145°F. This will depend on the thickness of the chops. They could take more or less time. Remove the chops to a plate and set aside.2 tbsp olive oil
- Pour off most of the excess fat, leaving about 1 tablespoon in the pan. Place the pan over medium heat. Add the shallots to the pan and sauté for 3 to 4 minutes, until softened. Add the garlic, sage, and herbes de Provence to the pan and sauté for 1 minute longer.1/2 cup finely chopped shallots | 2 cloves garlic | 1 tsp rubbed sage | 1 tsp herbes de Provence
- Add the cider (or apple juice) and Dijon mustard; stir to blend and bring to a simmer. Reduce the heat to medium-low and simmer until reduced by half, about 10 to 12 minutes.2 cups apple cider (or apple juice) | 1 tbsp Dijon mustard
- Combine the heavy cream and cornstarch in a cup or small bowl and whisk to make a smooth slurry. Stir it into the reduced apple cider mixture and continue cooking and stirring until thickened. If it starts to boil, turn the heat down to low. Stir the butter into the sauce. Taste and adjust the seasonings with additional salt and pepper, as needed. Add the pork chops back to the pan with any accumulated juices.1/3 cup heavy cream | 1 tbsp cornstarch | 1 tbsp butter
- Continue to cook over low heat for about 2 minutes, or until the chops are heated through. Spoon the sauce over the pork chops and garnish with fresh herbs, as desired.Fresh chopped chives, parsley, or thyme (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
