Apple Cider Pork Chops

These Apple Cider Pork Chops are extra juicy and topped with a apple cream sauce. Made in one pan, with simple ingredients, and ready in around 30 minutes!

Creamy Apple Cider Pork Chops Recipe

Have you ever been stuck in a dinner rut? You would think that a food blogger wouldn’t, but we do. We’re human after all. But don’t worry, this new recipe will get you out of it.

These creamy apple cider pork chops a delicious meal and will shake up your regular weeknight dinner.

The sweetness of the apple cider, the savory pork chops, and the creamy sauce will impress even the picky eaters in your house. Mine are all picky. Including the adults.

Some other one pan meals to make include my skillet lasagna, sweet and sour chicken, and creamy beef and shells!

How do I know when my pork c​hops are done?

Pork is safe to eat when it reaches an internal temperature of 145°F (63°C) when measured with an instant-read thermometer.

Allow the meat to rest for 3 minutes after cooking before eating.

What’s the secret to moist and tender pork chops?

The most important one is to not overcook the pork chops. They need to be cooked just to 145F. At this temperature they will be a very light pink inside. This is ok!.

You can also soak or brine the chops for a few hours before cooking. I like to use apple juice, orange juice, and a little salt in the water.

Serving Suggestions

Try serving these with roasted vegetables like Brussels sprouts, green beans, roasted carrots, or creamy mashed potatoes.

Make it a full meal with a fall salad, and some crusty bread to soak up the delicious sauce.

Ingredients Needed

Pork chops – Boneless pork chops that are thick cut are best.

Broth – Use chicken broth or vegetable broth.

Apple cider – Use your favorite or substitute apple juice.

Apples – I prefer the Honeycrisp apple. Fuji, Gala, or Granny Smith apples are also good choices.

Cream – Heavy whipping cream is best. Substitute half & half if needed.

Seasonings – Italian seasoning, garlic powder, cinnamon.

Herbs – Fresh rosemary and fresh thyme.

Pantry staples – Kosher salt, black pepper, olive oil, Dijon mustard.

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How To Make Apple Cider Pork Chops

First: Season pork chops with salt and pepper. Heat oil in a large skillet over medium-high heat, add pork chops.

Second: Cook each side for 7-9 minutes or until they reach 145°F internally. Set the pork chops aside on a plate.

Third: Deglaze the skillet with chicken broth and apple cider, and cook on medium heat for 3-4 minutes. 

Fourth: Add garlic powder, Italian seasoning, cinnamon, and Dijon mustard to the skillet, and stir. Pour in heavy cream and whisk until smooth, cooking for 4-5 minutes until the sauce thickens a bit. 

Fifth: Return pork chops to the skillet, add apple slices, rosemary, and thyme. Spoon the sauce over the pork chops, and let it simmer for 2 minutes.

Sixth: Serve immediately. Enjoy!

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

How long do they last?

Store any leftover pork chops in an airtight container in the refrigerator. They should last for about 3-4 days.

The best way to reheat pork chops is low and on the stove. Add a little apple cider or chicken broth to thin the sauce out. Cover and cook until warmed through, about 10 minutes.

Can I make them ahead of time?

Yes, you can! Cook the pork chops as the recipe calls for, then let them cool and store them in an airtight container in the fridge.

When ready to serve, reheat the chops in the skillet with the sauce.

You can even make pork chops in the slow cooker or instant pot. Here is a great recipe for Instant Pot Pork Chops.

They turn out tender and juicy every time. Just make the sauce on the side and then pour on top when ready to eat.

Tips for No Leftovers

• Take out your thick pork chops from the fridge and allow them to come to room temperature. This little trick ensures they cook evenly and gives you that perfect golden brown color we all love.
• However, please note that bone-in chops may take slightly longer to cook.
• Dry the chops on paper towels before adding to the pan to get a good sear.
• I recommend an instant read meat thermometer to check internal temperature.
• When you add the broth and cider, scrape up those tasty brown bits from the bottom of the pan. Use a wooden spoon to avoid damaging the pan.
• I like to use a cast-iron skillet to get a really good sear on the outside of the pork chop.
• If fresh herbs aren’t available, you can substitute with dried herbs. The general rule of thumb is to use one-third the amount of dried herbs as you would use fresh since dried herbs are more potent.
• Make an apple cider brine with some dried herbs and soak the chops prior to cooking them for more flavor.
• Add some red pepper flakes to the sauce for a little kick.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This apple cider pork chops recipe combines juicy and tender pork chops with a creamy sauce that’s full of apple flavor. It’s a yummy, delicious meal that’s perfect any day of the week.

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