Apple Cider Pork Chops
Apple cider pork chops bring together two things that always taste good together! Juicy pork chops, smothered in a rich, creamy apple cider sauce that’s both sweet and savory. All made in one pan and ready in just 30 minutes!
We’ve all been there! Staring into the fridge wondering what to make for dinner, tired of the same old recipes week after week. Even food bloggers get stuck in dinner ruts sometimes! That’s exactly when you need a recipe like this to shake things up and get everyone excited about dinner again.
This one pan dinner is special because it is the perfect balance of sweet and savory. And it comes with a creamy sauce that’s irresistible. It’s fancy enough for company but easy enough for a Tuesday night when you just want something delicious without a lot of fuss.
The best part? Even the pickiest eaters (and yes, that includes the adults in my house!) can’t resist these. There’s something about that sweet and savory combination that just works for everyone.
Use up any leftovers and make these pork sliders. They make a great fall appetizer!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Pork chops – Thick cut, boneless pork chops are the best. I don’t like to cut around a bone when there’s a sauce on it.
- Apple cider – Use your favorite or substitute apple juice. Don’t use apple cider vinegar as it’s not the same thing and way too strong.
- Apples – I prefer the Honeycrisp apple, but Fuji, Gala, or Granny Smith apples are also yummy.
- Herbs – Fresh rosemary and fresh thyme are the perfect flavors with the pork and apples.
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How To Make Apple Cider Pork Chops
- Season pork chops with salt and pepper. Heat oil in a large skillet over medium-high heat, add pork chops. Cook for 7-9 minutes per side or until they reach 145°F in the center. Set the pork chops aside on a plate.
- Add in the broth and apple cider to deglaze the pan. Bring to a simmer 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 little.
- 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 warm with all the extra sauce on top!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
These pork chops are great with some mashed potatoes or rice to soak up the yummy sauce. And add some 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 get every last bit of that delicious sauce.
Storage
Leftovers will last in the fridge for 3-4 days. Just be sure to store them in an airtight container.
Reheat the pork chops on the stove over low heat. This keeps the pork from drying out and getting tough. That’s why I don’t recommend using a microwave.
If the sauce is too thick, add a little broth to thin it out and make sure everything is warmed through.
How To Prep Ahead
Cook and cool the pork chops. Store them in an airtight container in the fridge. Make the sauce and store it too and then reheat them together in the skillet.
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.
Frequently Asked Questions
Pork is safe to eat once it reaches 145F. I like to use a digital, instant read thermometer to make things easier. Be sure to allow them to rest for 2-3 minutes before you cut into them.
Don’t overcook the chops. That’s the easiest way to make them tough and dry. At 145F they are still a very light pink inside and that’s ok! You can also soak or bring the pork for a few hours before you cook it. My favorites are apple juice, orange juice, or a little salt water.
Recipe Tips & Tricks
- Perfect sear – Start with the pork chops close to room temperature. Pat them dry with paper towels, and use a cast-iron skillet for the best crust.
- Cook with confidence – Use an instant-read thermometer for the perfect temperature. Bone-in chops may need extra cooking time.
- Extra flavor – When you add the apple cider, scrape up brown bits with a wooden spoon. They add tons of flavor!
- Season perfectly – I use a homemade Italian seasoning and extra garlic powder. But you can use nutmeg or poultry seasoning and add red pepper flakes for heat.
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This apple cider pork chop recipe is perfect for a busy weeknight or when you have surprise guests. One plan and tons of flavor!
Apple Cider Pork Chops
Ingredients
- 4 thick-cut boneless pork loin chops
- ½ teaspoon Kosher salt
- ½ teaspoon 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 room temperature
- 1 Honeycrisp apple sliced thin
- 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 warm!
Notes
- Perfect sear – Start with the pork chops close to room temperature. Pat them dry with paper towels, and use a cast-iron skillet for the best crust.
- Cook with confidence – Use an instant-read thermometer for the perfect temperature. Bone-in chops may need extra cooking time.
- Extra flavor – When you add the apple cider, scrape up brown bits with a wooden spoon. They add tons of flavor!
- Season perfectly – I use a homemade Italian seasoning and extra garlic powder. But you can use nutmeg or poultry seasoning and add red pepper flakes for heat.
Nutrition
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