Pork Chops with Apples and Cider Sauce

Name: Pork Chops with Apple and Cider Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 thick, boneless pork loin chops (at room temperature); kosher salt and black pepper (season to your taste); 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 large red-skinned apples (Braeburn, honeycrisp, gala, etc. - peeled and cut into 12 wedges each); 2 large cloves garlic (minced); 1 teaspoon brown sugar (add more if needed); 2/3 cups dry, hard cider (substitute regular apple cider if needed); 1 teaspoon apple cider vinegar; 1 tablespoon Dijon mustard (regular or country-style); 2 teaspoons chopped, fresh thyme ( or sage leaves); springs of thyme or sage (to garnish)

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Pork Chops with Apples and Cider Sauce is an easy-to-make, impressive dish with the perfect balance of flavors that is the ultimate comfort food!

This mouthwatering recipe combines tender pork chops seared to perfection, accompanied by sweet and tangy sautéed apples, all brought together with a luscious cider-infused sauce.

Craving more boneless pork chop recipes? Check out these recipes too! Skillet Pork Chops with Herb Gravy, French Onion Pork Chops, Pork Chops with Pan Gravy.

Boneless pork chop topped with apples in cider sauce over mashed potatoes.

If you are looking for perfect pork chops with delicious flavor, surrounded by an amazing apple cider mustard sauce, this is it!!

Don’t think this easy dinner recipe should only be served during fall, it is also the perfect cold weather meal to get you through the long winter months.

What is hard apple cider?

Hard apple cider, often simply referred to as “cider” in some regions, is an alcoholic beverage made from the fermented juice of apples. It is a delightful alternative to other alcoholic beverages, offering a unique and enjoyable taste experience that pairs well with various meals or can be enjoyed on its own.

Unlike the non-alcoholic apple cider commonly found in the United States and Canada, hard apple cider undergoes a fermentation process that converts the natural sugars in the apple juice into alcohol with the help of yeast.

Hard apple cider can range in alcoholic content from around 4% to 6% ABV (alcohol by volume), although some specialty ciders can have higher alcohol content. It can vary in sweetness levels as well, from dry to sweet, depending on the cider maker’s preferences and the type of apples used.

What you’ll need

Thick, boneless pork chops at room temperature
Kosher salt and black pepper
Olive oil
Unsalted butter
Garlic
Braeburn apples or any other red-skinned varieties like honeycrisp, gala, or pink lady – peeled and cut into 12 wedges each
Brown sugar
Hard apple cider or regular apple cider if you prefer
Apple cider vinegar
Dijon mustard – regular or country-style
Fresh thyme or sage leaves
Cast-iron skillet and meat thermometer

Be sure to check out the detailed printable recipe card below

Horizontal image of boneless pork chop topped with apples in cider sauce over mashed potatoes.

How to make Pork Chops with Apples and Cider Sauce

Heat oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, add to the skillet and cook the until golden brown on both sides. This will take about 10 to 15 minutes.

Four browned, boneless pork chops in a cast iron skillet.

An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate and keep warm.

Reduce to medium heat, add one tablespoon of butter and apple wedges to the skillet and cook until the apples and juices turn brown.

Cooked apple wedges in a cast iron skillet.

Add the garlic and sugar, stir and cook for one minute.

Apple wedges, sugar, and minced garlic in a cast-iron skillet.

Next, add the hard apple cider (or regular apple cider), and the mustard, vinegar, and thyme. Be sure to scrape up any brown bits on the bottom of your skillet, they add extra flavor to the sauce.

Apple wedges simmering in apple cider sauce.

Cook until it boils and thickens slightly.

Thyme leaves and Dijon mustard added to the apples in cider sauce.

Serve pork chops topped with apple cider sauce over creamy mashed potatoes , and a tossed green salad on the side for a full meal.

Boneless pork chop topped with apples in cider sauce over mashed potatoes with a can and glass of hard apple cider in the background..

This is seriously a restaurant quality meal! The pork chops are very tender, and the sauce has a nice tang to it from the apples and hard apple cider.

FAQs

How do you store leftover pork chops with apples and cider sauce?

Allow pork chops to cool completely, place in an airtight container and store in the refrigerator for up to 4 days.
When you’re ready to eat the leftovers, reheat them in the microwave or on the stovetop until they are heated through.

What is the best hard apple cider to use in this recipe?

Angry Orchard Cider, Strongbow Apple Cider, and I like Crispin. Use any hard cider that is available where you live, it will be great.

Can i use bone in pork chops instead of boneless?

Yes, you definitely can! They will take slightly longer to cook compared to boneless chops, as the bone can slow down the cooking process. To ensure even cooking, so you will need to adjust the cooking time accordingly.
Bone-in pork chops can add even more flavor and juiciness to the final dish, I was looking for speed when creating this recipe.

More delicious pork recipes

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Enjoy!!

Pork Chops with Apple and Cider Sauce

Pork Chops with Apples and Cider Sauce is an easy-to-make, impressive dish with the perfect balance of flavors that is ready in 35 minutes.

5 from 2 votes

Print Rate

Course: Main Course

Cuisine: British

Keyword: apple, cider, pork, skillet, recipe, sauce

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: Servings

Calories: 343kcal

Author: Lisa Johnson

Equipment

Cast Iron Skillet

Ingredients

4 thick, boneless pork loin chops at room temperature
kosher salt and black pepper season to your taste
1 tablespoon olive oil
1 tablespoon unsalted butter
2 large red-skinned apples Braeburn, honeycrisp, gala, etc. – peeled and cut into 12 wedges each
2 large cloves garlic minced
1 teaspoon brown sugar add more if needed
⅔ cups dry, hard cider substitute regular apple cider if needed
1 teaspoon apple cider vinegar
1 tablespoon Dijon mustard regular or country-style
2 teaspoons chopped, fresh thyme or sage leaves
springs of thyme or sage to garnish

Instructions

Heat oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, add to the skillet and cook the until golden brown on both sides. This will take about 10 to 15 minutes.
An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate and keep warm.
Reduce to medium heat, add one tablespoon of butter and apple wedges to the skillet and cook until the apples and juices turn brown. Add the garlic and brown sugar, stir and cook for one minute.
Next, add the hard apple cider (or regular apple cider), and the mustard, vinegar, and thyme. Be sure to scrape up any brown bits on the bottom of your skillet, they add extra flavor to the sauce. Cook until it boils and the sauce thickens slightly.
Serve pork chops topped with apple cider sauce over creamy mashed potatoes , and a tossed green salad on the side for a full meal.

Notes

Allow pork chops to cool completely, place in an airtight container and store in the refrigerator for up to 4 days.When you’re ready to eat the leftovers, reheat them in the microwave or on the stovetop until they are heated through.
You can substitute bone-in pork chops in this recipe, but will take slightly longer to cook compared to boneless chops, as the bone can slow down the cooking process. To ensure even cooking, so you will need to adjust the cooking time accordingly.

Nutrition