Get the Recipe: Pork Chops with Apple Pan Sauce
Easy and delicious bone-in pork chops, served with sautèed apples and an easy, hard apple cider pan sauce.
Ingredients
For the apples:
- 1 large apple, peeled, cored and cut into 12 wedges
- 1 Tablespoon butter
For the pork chops:
- 2 pork chops, bone in, 3/4 - 1 inch thick
- Salt and freshly ground pepper
- 2 Tablespoons flour
- 1 Tablespoon 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 teaspoon fresh thyme leaves, or a pinch of dried thyme
- Salt and freshly ground pepper
- 1 - 2 Tablespoon hard apple cider
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 the skillet in a single layer and cook until lightly browned underneath, about 2 minutes. Flip the 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 a hot skillet and cook until browned underneath, about 4 minutes. Flip the chops and brown the other side as well.
- Pop the skillet with the chops into a preheated 300F oven and cook until the pork registers 145F internal temperature, when tested with an instant-read thermometer. Remove from the oven and then remove pork chops to a cutting board to rest. Scatter the apples over the top of the chops to re-warm slightly on top of 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 an additional 1-2 Tbsp of hard apple cider to thin the 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 notes above this recipe card, where I share more detailed tips, variations and substitution suggestions for this recipe!
Serving: 1serving, 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
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