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Creamy gravy with two cooked meat pieces garnished with chopped chives.

Creamy Apple Cider Pork Chops

Diana Rattray
A creamy apple cider sauce adds tangy-sweet flavor to perfectly browned pork chops. This is a great pork main dish for fall dinners!
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Servings 4 servings
Calories 451
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

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
    • If using apple juice: Be aware that the sauce will be a bit sweeter. Reduce the sauce slightly longer for a more concentrated flavor.
  • 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
    Chunks of meat cooking in creamy, seasoned sauce in a black skillet.
  • 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

Calories: 451kcalCarbohydrates: 22gProtein: 31gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 120mgSodium: 142mgPotassium: 752mgFiber: 1gSugar: 14gVitamin A: 401IUVitamin C: 4mgCalcium: 54mgIron: 2mg

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.

Keyword apple cider, cream, pork chops
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