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    Home » Recipes » Main Course Recipes

    Pork Chops with Apples and Cider Pan Sauce

    Sep 17, 2019 | by Jennifer | Last Updated: Jul 30, 2021

    Jump to Recipe

    Easy and delicious pork chop dinner, with sauteed apples and a hard cider pan gravy. Especially nice for a Fall dinner.

    pork chops with sauteed apples in cast iron skillet

    If you're looking for a delicious, easy and perfect-for-Fall dinner idea, look no further than these Pork Chops with Apples.

    Pork chops are in regular rotation here, as they are a favourite of my husbands. I have to admit, I didn't always love them myself, but as I've learned a bit about cooking them over the years, I now consider myself a fan. What have I learned? Find the thickest pork chops, pan-sear them first to golden brown, then finish cooking them in the oven just to 145F.

    Jump to:
    • Ingredient Notes
    • Cook's Notes
    • Recipe
    • More pork chop recipes you might also like ...
    • Comments, Questions and Reviews

    Pork is such a wonderful meat for pairing with fruit and is especially nice with apples. Add to the mix is a lovely pan sauce that uses hard apple cider, for even more apple flavour and you have a wonderful, easy Fall meal.

    Once you've found the perfect pork chops, grab a few apples and a can of hard cider and you're ready to go. The apples are simply cooked in the pan first, then removed to a plate. Brown the chops and pop them into a moderate oven to finish cooking. When the chops are ready, set aside on a plate to rest while you make a quick pan sauce. Bring it all back together to serve.

    Ingredient Notes

    Pork Chops: Look for pork chops that are 3/4 - 1 inch thick. The thicker the better, in my opinion. Thicker chops take a little longer to cook, but they are less likely to be over-cooked. In my experience, thin chops can easily be over-cooked just in the process of browning them.

    You could also substitute a nice pork tenderloin here, instead of pork chops. Simply brown the same way as the chops and similarly, finish in the oven to 145F. internal temperature.

    Apples: Pretty much any apple will work here, though I would stick with the red-skinned varieties. I used Pink Lady apples here. Just pick on you like. As different varieties will soften more quickly than others, be sure to cook just as long as they need to soften and get them out of the pan before they start to break apart.

    Hard Apple Cider: Look for a dry, hard apple cider. I used Strongbow™, which was just perfect for this dish. I really recommend a hard cider here, if you can. If you prefer not to use alcohol, regular apple cider is an option. Even though it is usually unsweetened, it will be sweeter and with a more intense apple flavour than the hard cider.

    Cook's Notes

    Note that this recipe is for two servings, but can easily be doubled or tripled as needed.

    You won't need the entire can of hard cider, so be sure to pour yourself the rest of it to enjoy with the finished dish :)

    Cooking pork is a great time to bust out an instant read thermometer and making sure you only cook the chops to 145F. I always say, why guess when it's done?!

    pork chops with sauteed apples in cast iron skillet

    Recipe

    pork chops with apples in cast iron skillet

    Pork Chops with Apples and Cider Pan Sauce

    Easy and delicious pork chops, served was sauteed apples and an easy, hard cider pan sauce.
    Author: Jennifer
    5 stars from 8 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 10 mins
    Cook Time 30 mins
    Resting Time 30 mins
    Total Time 1 hr 10 mins
    Course Main Course
    Servings 2 servings

    Ingredients
     

    For the apples:

    • 1 large apple, peeled, cored and cut into 12 wedges
    • 1 Tbsp butter

    For the pork chops:

    • 2 pork chops, bone in, 3/4 - 1 inch thick
    • Salt and freshly ground pepper
    • 2 Tbsp flour
    • 1 Tbsp butter

    For the cider pan sauce:

    • 1/4 cup hard apple cider, *see notes
    • 1/2 cup chicken broth
    • 1/2 tsp Dijon mustard
    • 1 Tbsp crème frâiche, or heavy cream
    • 1/4 - 1/2 tsp fresh thyme leaves, or a pinch of dried thyme
    • Salt and freshly ground pepper
    • 1 - 2 Tbsp hard apple cider
    Prevent screen from going dark

    Instructions
     

    • Remove pork chops from refrigerator and let stand at room temperature for 30 minutes.
    • Preheat oven to 300F.
    • Heat 1 Tbsp butter in a large, oven-safe skillet over medium-high heat. Add apple wedges to skillet in a single layer and cook until lightly browned underneath, about 2 minutes. Flip apples over and brown the other side. Remove apples to a plate.
    • Melt another 1 Tbsp of butter in the same pan over medium-high heat. Season pork chops generously with salt and freshly ground pepper, then dust lightly in flour. Add pork chops to hot skillet and cook until browned underneath, about 4 minutes. Flip chops and brown the other side as well.
    • Pop the skillet with the chops into preheated 300F oven and cook until pork registers 145F internal temperature, when tested with an instant read thermometer. Remove from oven and then remove pork chops to a cutting board to rest. Scatter the apples over-top of the chops to re-warm slightly on top the meat.
    • Return skillet to the stove-top over medium heat. Pour in the hard cider and boil until the cider is reduced to a syrup. Stir in chicken broth, Dijon mustard, creme fraiche and thyme leaves and cook until warmed through. Stir in additional 1-2 Tbsp of hard apple cider, to thin sauce slightly.
    • To serve: Place pork chops with apples onto serving plate or platter and spoon pan sauce over-top. Garnish with some chopped parsley or thyme springs, if desired.

    Notes

    *Hard cider produces the best results, in my opinion, so I recommend it if you can. If not, you could use an unsweetened, non-alcoholic fresh apple cider.
    Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed  tips, variations and substitution suggestions for this recipe!
     

    Nutrition

    Calories: 410kcal | Carbohydrates: 22g | Protein: 31g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 123mg | Sodium: 401mg | Potassium: 666mg | Fiber: 3g | Sugar: 12g | Vitamin A: 452IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Main Course
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Joann says

      October 25, 2021 at 12:24 pm

      Can you substitute something non dairy instead of heavy cream?

      Reply
      • Jennifer says

        October 25, 2021 at 12:25 pm

        Hi Joann, for this very small amount, I would just omit it altogether. Sometimes coconut cream is a good substitute, but unless you have some extra sitting around, it's not worth opening up a can.

        Reply
    2. Rachel says

      May 16, 2021 at 9:39 pm

      5 stars
      Made this for dinner tonight with an apple and fennel salad. The chops were amazing and tender and the sauce was incredible! Definitely a keeper! Thanks for the great recipe

      Reply
      • Jennifer says

        May 17, 2021 at 9:24 am

        So glad you enjoyed it, Rachel :) Thanks so much!

        Reply
    3. Joni says

      November 01, 2020 at 11:56 pm

      5 stars
      One of the best recipes i have ever made!!!! such incredible taste! I would just make more sauce to go with the chops as it was definitely the the piece de resistance!!!

      Reply
      • Jennifer says

        November 02, 2020 at 8:18 am

        So glad you enjoyed it, Joni :) Thanks so much!

        Reply
    4. Randi says

      October 04, 2019 at 11:26 am

      5 stars
      I made this last night for dinner. This one is a keeper! So much flavour in the sauce. I had more sauce than meat (tenderloin). You are so right about using the hard cider, it intensified the flavour. I used Gravenstein apples and Cider from Kawartha Winery in Buckhorn. They make their cider the traditional old English way. I was very happy to finish the rest of the bottle :).
      Thank you! yum!!

      Reply
      • Jennifer says

        October 04, 2019 at 11:42 am

        So glad to hear, Randi and I will have to seek out that cider! Thanks so much :)

        Reply
    5. Cheyanne @ No Spoon Necessary says

      September 19, 2019 at 8:35 am

      5 stars
      This is definitely the perfect fall dinner!!! I absolutely love pork paired with apples, so this easy meal has my name written all over it!! That hard cider sauce sounds AMAZING!!!

      Reply
      • Jennifer says

        September 19, 2019 at 10:00 am

        Thanks so much, Cheyanne! And yes, the sauce is a nice finishing touch for lovely chops :)

        Reply
    6. Mary Ann | The Beach House Kitchen says

      September 18, 2019 at 3:18 pm

      5 stars
      You know I'll be adding this recipe to our fall menu Jennifer. Tom and I are both pork chop fans. Love that sauce!

      Reply
      • Jennifer says

        September 19, 2019 at 10:00 am

        Thanks so much, Mary Ann :)

        Reply
    7. Tricia B says

      September 18, 2019 at 7:33 am

      5 stars
      What a terrific recipe Jennifer! So perfect for the season and I just happen to have apple cider in the fridge. I love the thick chops too :) Pinned

      Reply
      • Jennifer says

        September 18, 2019 at 9:26 am

        Thanks so much, Tricia!

        Reply
    8. Dawn - Girl Heart Food says

      September 17, 2019 at 12:10 pm

      5 stars
      Pork with cider? Now that's a match made in heaven! Such cooler weather comfort food, Jennifer! Looking forward to adding to the menu soon :)

      Reply
      • Jennifer says

        September 18, 2019 at 9:25 am

        Thanks so much, Dawn and yes, it's is perfect for these cooler days :)

        Reply
    9. Milena says

      September 17, 2019 at 11:02 am

      5 stars
      My new favorite fall pork dish, I can tell! Was going to be making pork chops for dinner tonight anyways and I happen to have cider:) No brainer after seeing the gorgeous pictures. And the sauted apples are the perfect side, mmm.

      Reply
      • Jennifer says

        September 17, 2019 at 11:06 am

        Perfect timing! Thanks Milena and enjoy :)

        Reply

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