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

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Course: Main Dishes

Cuisine: American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: 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
⅓ 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.

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