Pork Chops with apples and cider in a delicious creamy sauce are juicy, tender and creamy. They are bursting with creamy apple cider flavor. The entire pork chop recipe takes less than 30 minutes from start to finish! As much as you love these easy pork chops the day of, they make exceptional leftovers as well! I’ve included detailed instructions, tips, tricks and everything you need to know to make the BEST Pork Chop recipe.
When cooked right, a pork chop can be a juicy and flavorful main course, either as a quick and easy weeknight supper or a nice holiday dinner. In this fall recipe, the pork chops are moist, juicy and flavored with Italian seasoning. They go so well with cooked apples and the most delicious creamy apple cider sauce. With all the apples out there this time of the year, it’s really easy to make something so tasty. And apple cider does provide some major savory flavoring power! Definitely company pleasing and holiday worthy but family friendly and everyday easy! This delicious pork chop recipe makes for a perfect cold weather meal in the fall!
This is how you make this pork chop recipe
- First things first, season the pork chops with salt, pepper and Italian seasoning on both sides and let them rest for about 30 minutes. Why? To allow them to warm up a bit which would prevent them from drying out when cooking. The salt will add extra moisture as well. No-one likes dry chops.
- While the pork chops are absorbing the seasoning and salt, let’s prepare the apples. You will need two apples. Slice each apple into 12 wedges. Now melt butter in the preheated pan and add the apple wedges to the pan in one layer. Brown gently on each side for 2 minutes per side.
- Remove cooked apples from the pan and add olive oil and more butter.
- Next place pork chops in the pan and brown them on each side for about 4 minutes per side.
- Once cooked, remove pork chops and keep them in the warm oven on a platter while making the sauce.
What’s in the pork chop sauce?
- To make the amazing sauce for pork chops, you will start by sautéing onion and garlic. Also, add thyme leaves at this point. Then deglaze with wine and add flour to create paste that will thicken the sauce down the road. Don’t add more than 2 tablespoons of flour.
- Next add apple cider and cook it down a bit on medium heat.
- Once the cider has reduced, add chicken stock and heavy cream to the pan and bring to a simmering point.
- Season with salt and pepper.
Now return chops and apples to the pan, reheat slightly and serve!
Pork Chops in Apple Cider Sauce
- 4 pork chops (thick and boneless)
- salt and pepper to taste
- Italian seasoning to taste
- 2 apples peeled and cut into 12 wedges each
- 3 tbsp butter divided
- 1 tbsp olive oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 4-5 sprigs of thyme leaves only
- 1/4 cup white wine
- 2 tbsp flour
- 1/2 cup apple cider
- 1 cup chicken stock
- 1 cup heavy cream
- Season pork chops with salt, pepper and Italian seasoning on both sides. Cover and leave chops at room temperature to absorb seasonings for at least 30 minutes. This would also allow them too retain moisture when cooking.
- While the pork chops are absorbing the seasoning, cook the apples. Slice each apple into 12 wedges. Melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. Add apple wedges in one layer and brown gently on one side, about 2 minutes. Brown on the other side and cook for 2 minutes more, or until apples are cooked through but still firm. Remove apples from pan and keep warm.
- Heat the oil and 1 tablespoon butter to pan and swirl to melt. Place pork chops in pan and brown for about 4 minutes per side. Adjust heat if necessary to keep pork from cooking too quickly. Remove chops and keep warm on a platter in a low oven.
- Turn the heat to low, add butter, then add the chopped onion, saute until tender for about 5-7 minutes, then add the minced garlic and thyme leaves and cook for a minute longer. Then deglaze the pan with wine. Add the flour and stir to incorporate the flour into the fat and liquid to create a paste.
- Add apple cider to pan, raise heat to high and cook down a bit. Add chicken stock and heavy cream, and bring to a boil, then reduce heat to a simmer. Season with salt and pepper to taste.
- Return the pork chops to the pan and add the fried apples. Reheat on low heat.