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Creamy Apple Cider Pork Chops

Tender pork chops with apple cider cream sauce — a cozy skillet meal with rich fall flavor and easy prep.

Creamy gravy-covered meat served on a blue plate garnished with chopped chives.

Apple cider pork chops are finished with a creamy apple cider sauce with complementary herbs. The apple flavor is a great match with the pork chops, and the herbal notes are complementary. Cream and a bit of cornstarch makes it a sauce that clings nicely to the chops. The pork chops make a tasty main dish for 2 to 4 people. Fall vegetables like sweet potatoes, Brussels sprouts, butternut squash are great with these chops, or choose green beans, spinach, or plain boiled rice.

Choose a heavy pan for even browning. I like cast iron for this recipe.

Ingredients for Creamy Cider Pork Chops

  • Pork Chops—I chose bone-in center-cut pork chops because they are generally the most flavorful. Boneless chops are good, too. They aren’t considered as flavorful, but you’ll get more meat per pound and less connective tissue and fatty bits. Boneless might take a little less time to cook.
  • Shallots—I like shallots for their mild onion flavor. I used a large shallot. They come in a wide range of sizes, so I included the cup measurement.
  • Dried Herbs—Sage is great with pork, and herbes de Provence adds to the flavor with notes of thyme, rosemary, marjoram, and basil. Some blends include lavender. If you don’t have herbes de Provence, use a mixture of thyme and crumbled rosemary.
  • Apple Cider—Apple cider is a sweet, tangy, somewhat tart apple juice that is available in the fall. Apple juice—preferably unfiltered—can be substituted.
  • Cream Slurry—Heavy cream mixed with the cornstarch helps to thicken the cider sauce.

How To Make Creamy Apple Cider Pork Chops

  1. Brown the pork chops to perfection in an oiled skillet over medium heat, then set them aside as you prepare the sauce.
  2. Briefly sauté the shallots, then add the garlic and herbs. The apple cider and Dijon mustard are added to the vegetables and herbs. The sauce is then simmered to reduce by about half.
  3. The mixture of cream and cornstarch is simmered in the sauce until thickened, then butter is stirred into the sauce.
  4. Add the pork chops back to the sauce and heat through; garnish with some fresh parsley, chives, or thyme leaves. Or garnish with fried fresh sage leaves.

What To Serve With Creamy Apple Cider Pork Chops

Choose sides that will go with the tangy-sweet sauce and savory flavor of the pork chops. Here are a few ideas to start with.

  • 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 StuffingSavory stuffing or dressing balances the sweet and tangy flavors nicely.
  • Mashed Sweet PotatoesSweet 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.

Recipe Variations

  • Fresh Herbs—Replace the sage and herbes de Provence with 1 tablespoon of fresh chopped sage, 2 teaspoons of thyme leaves, and 1 teaspoon of chopped fresh rosemary.
  • With Apples—Add a chopped tart apple to the skillet with you add the garlic and herbs.
  • More Vegetables—Instead of shallots, about 1/2 cup each of onions, celery, and carrots; sauté for 5 minutes, then add the garlic and herbs and continue with the recipe.

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.
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Creamy Apple Cider Pork Chops

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A creamy apple cider sauce adds tangy-sweet flavor to perfectly browned pork chops. This is a great pork main dish for fall dinners!

  • Author: Diana Rattray
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Pork Chops

Ingredients

Scale
  • 4 bone-in, center-cut pork chops (about 8 ounces each)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped shallots
  • 2 cloves garlic, minced
  • 1 teaspoon rubbed sage
  • 1 teaspoon herbes de Provence
  • 2 cups apple cider or good-quality apple juice
  • 1 tablespoon Dijon mustard
  • 1/3 cup heavy cream
  • 1 tablespoon cornstarch
  • 1 tablespoon butter
  • Fresh chopped chives, parsley, or thyme, for garnish, optional

Instructions

  1. Prep the chops. Pat the pork chops with paper towels to dry and season them generously with kosher salt and pepper.
    Apple cider pork chops prep: seasoning the chops.
  2. Cook the pork chops. 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.
    Apple cider pork chops prep: searing the chops.
  3. Sauté the aromatics. Pour off all but 1 tablespoon of oil and place it back 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.
  4. Make the sauce. Add the cider 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.
  5. Add the cream. Whisk the cornstarch into the cream in a cup or small bowl to make a smooth slurry. Stir it into the reduced apple cider mixture and continue cooking and stirring until thickened. 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.
    Apple cider pork chops prep: making the pan sauce.
  6. Finish and serve the dish. Cook over low heat for about 2 minutes, or until the chops are heated. Spoon the sauce over the pork chops and garnish with fresh herbs.
    A plate with creamy apple cider pork chops and sauce, garnished with chives.

Nutrition

  • Serving Size:
  • Calories: 485
  • Sugar: 5 g
  • Sodium: 550.8 mg
  • Fat: 24.7 g
  • Carbohydrates: 14.8 g
  • Fiber: 1.3 g
  • Protein: 50.8 g

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