Creamy Apple Cider Pork Chops

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—The 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 are 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 Stuffing—Savory stuffing or dressing balances the sweet and tangy flavors nicely.
• Mashed Sweet Potatoes—Sweet potatoes are always a great 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.
• Green Beans—Steamed or sautéed green beans are excellent with pork dishes.
• Bread—This classic cornbread is wonderful with the pork and the sweet notes of the cider sauce.
• Fried Apples—Add a side of tender fried 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 Leftover Cider Pork Chops

• Refrigerate leftovers in a shallow airtight container within 2 hours and enjoy within 3 to 4 days.
• To freeze, transfer cooled chops and sauce to an airtight container or freezer bag. Label the container with the name and date and freeze for up to 4 months. Defrost in the freezer overnight.
• Reheat leftovers in a skillet over low heat until the chops are heated. According to the USDA, the minimum safe temperature for hot leftovers is 165 F.

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 por chops – 3 to 4 minutes per side.
• 3/4-inch bone-in pork chops – 4 to 5 minutes per side.

Print