Description
This pork chops with apple pan sauce recipe creates a gourmet, flavorful meal with tender pork and a rich cider-infused sauce.
Ingredients
Scale
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 teaspoon Dijon mustard
- 1 tablespoon crème fraîche or heavy cream
- 1/4–1/2 teaspoon fresh thyme leaves (or pinch dried thyme)
- Salt and freshly ground pepper
- 1–2 tablespoons additional hard apple cider
Instructions
- Cook the apples: Melt 1 tablespoon butter in a skillet over medium heat. Add apple wedges and cook until lightly caramelized, 4–6 minutes. Transfer to a plate.
- Prepare the pork chops: Pat dry, season generously with salt and pepper, and dredge lightly in flour.
- Sear the pork: Add 1 tablespoon butter to the skillet. Sear chops 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.
- Start the pan sauce: Add 1/4 cup hard cider to the skillet, scraping browned bits.
- Add broth and seasonings: Stir in chicken broth, Dijon mustard, thyme, salt, and pepper. Simmer 3–4 minutes until reduced.
- Finish the sauce: Reduce heat and whisk in crème fraîche or cream, plus 1–2 tablespoons more cider if desired.
- Return apples and pork: Add apples back to the skillet and spoon sauce over the pork chops.
- Serve immediately with extra pan sauce drizzled on top.
Notes
Hard cider adds complexity, but non-alcoholic apple cider may be substituted.
Bone-in pork chops retain moisture better than boneless.
If sauce is too tangy, a teaspoon of honey balances flavors beautifully.