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!
How to 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!
Enjoy!
Pork Chops in Apple Cider Sauce
Ingredients
- 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 tablespoon butter, divided
- 1 tablespoon olive oil
- ½ onion, chopped
- 2 cloves garlic, minced
- 4-5 sprigs of thyme, leaves only
- ¼ cup white wine
- 2 tablespoon flour
- ½ cup apple cider
- 1 cup chicken stock
- 1 cup heavy cream
Instructions
- 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.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Everyone liked it, even though I didn’t have fresh Thyme (I used dry) and I used half & half instead of heavy cream. I think the apples were unnecessary, their flavor offered no depth to the dish. I think I’ll leave them out next time, and serve applesauce on the side.
Half and half always works! Good substitution.
Ugh way too much heavy cream!! Just wasted so much time and now it’s not good!! That picture definitely isn’t with the same measurements!!! Wish I read the comments beforehand!
I was searching for just this kind of pork chop and apple recipe, and thought this looked like a good one. So right! Absolutely delicious, great step by step staged instructions, and very efficient on the washing up too! My 14 year old told me I had to come on and add our 5* rating because he said it was v deserved, and wants this again on his birthday. Thank you!
That’s spectacular, Jessica! I am always happy to hear when teenagers appreciate good cooking:).
Much to the dismay of my better half I am trying this recipe tonight… in the oven now … apples, fried off onions, garlic and come nice Provence herbs… never one to follow a recipe – I some lovely baby potatoes, boiling in garlic…. And very much looking forward to some lovely juicy pork chops..!!!
Amazing words, Louisa! So grateful you enjoyed BOTH cooking and eating!
I made these on my non stick skillet. I also added more apples and spinach. We loved it!!
Liked it…but i think it has too much heavy cream…would probably try half the cream next time.
Did only one 1½ center cut boneless chop. Made the full recipe of sauce. Was to sweet for our taste. Even though it is dry, the cider still has a bit fs a sweet taste. Like the basic taste so will experiment with the liquid and the sugar amount. Maybe some larger and Calvados plus ½ the brown sugar.
Delicious!
Mmm, it looks amazing! I can smell this perfect fragrance even through the screen. Actually, I’m not a big fan of pork, and my family and friends love chicken or turkey more, but sometimes I choose to prepare pork chops with different seasonings and with delicious sauce. By the way, I added apples and cider to chicken breasts few times, and I liked the result, but the idea to do something similar with pork has never come to my mind. This is a very good recipe, thank you very much!
That’s so great to hear about the chicken version of the similar dish! I have some apple cider sitting in the fridge and should probably try it like that.