Apple Cider Pork Chops

These Apple Cider Pork Chops are a mouth-watering recipe where juicy pork meets a delicious apple-infused cream sauce. Made in one pan, with wholesome ingredients, and around 30 minutes!

apple cider pork chops with delicious flavor on a plate

Creamy Apple Cider Pork Chops Recipe

Have you ever been stuck in a dinner rut, wondering what new dish you could whip up that the whole family will love? Well, I’ve got you covered.

Allow me to introduce a new favorite: Creamy Apple Cider Pork Chops! It’s a delicious meal that can transform your regular weeknight dinner into a special occasion.

The sweetness of the apple cider, the savory pork chops, and the creamy sauce create a mixture of flavors that’s sure to impress even those picky kids!

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

pork chop with apple wedges and a spoon of sauce

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.

What can I serve with apple cider pork chops?

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

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

ingredients for a recipe on a marble board

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.

Apple – 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.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

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 baking instructions, please see the recipe card at the end of this post.

close up of pork chops in a pan with sauce and apples

Can I make this recipe in advance?

Yes, you can make this dish ahead of time. Cook the pork chops as instructed, 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.

So tender and juicy and just make the sauce on the side.

How can I store leftovers?

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 low on the stove. Add a little apple cider or chicken broth to thin the sauce.

Cover and cook until warmed through, about 10 minutes.

apple cider pork chops with a creamy sauce and apple slices on a plate

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!

dinner plate with pork chops and apple cider sauce along with brussels sprouts

This apple cider pork chops recipe combines juicy and tender pork chops with a creamy sauce that’s infused with apple and aromatic herbs. It’s a flavorful, comforting meal that’s great for any occasion. It’s the perfect cold weather meal!

apple cider pork chops on a plate

Apple Cider Pork Chops Recipe

These Apple Cider Pork Chops are a mouth-watering recipe where juicy pork meets a delicious apple-infused cream sauce. Made in one pan, with wholesome ingredients, and around 30 minutes!
5 from 1 vote
Print Pin Rate
Course: Main Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 327kcal
Author: Jennifer Stewart

Ingredients

  • 4 thick-cut boneless pork loin chops
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon olive oil
  • ¼ cup chicken broth
  • ¼ cup apple cider or apple juice
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon cinnamon
  • 1 tablespoon Dijon mustard
  • cup heavy cream at room temperature
  • 1 Honeycrisp apple sliced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions

  • Season pork chops with salt and pepper.
  • Heat oil in a large skillet over medium-high heat, add pork chops.
  • Cook each side for 7-9 minutes or until they reach 145°F internally.
  • Set the pork chops aside on a plate.
  • Deglaze the skillet with chicken broth and apple cider, and cook on medium heat for 3-4 minutes.
  • 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.
  • 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.
  • Serve immediately. Enjoy!

Notes

  • 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.

Nutrition

Serving: 1g | Calories: 327kcal | Carbohydrates: 17g | Protein: 24g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 91mg | Sodium: 365mg | Fiber: 2g | Sugar: 13g

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