Pork Chops with Apples and Cider

Pork Chops with Apples and Cider 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 delicious sauce in 35 minutes.

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.

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.

Ingredients

• Pork Chops: You can choose thick or thin pork chops depending on your preference. Bone-in pork chops are often juicier and more flavorful, while boneless pork chops cook faster and are easier to handle. It’s really a personal choice.
• Apples: The type of apple can significantly impact the dish. Granny Smith apples are tart and hold up well under heat, adding a nice balance to the sweetness from the cider. Red-skinned varieties like Honeycrisp, Pink Lady or Breaburn apples are another great option, offering a sweet and crisp texture that complements the pork. Feel free to experiment with your favorite apple varieties to find your perfect taste.
• Cider: For the cider, you have a few options. Hard cider adds a complex depth with its fermented notes, while non-alcoholic apple cider brings out a pure sweet taste. Both types work beautifully, so select based on your personal preference and type of occasion.
• Herbs: Fresh thyme offers a subtle earthiness, while fresh sage leaves add a fragrant aroma that pairs perfectly with apples and pork.

Pantry items

• Olive oil
• Brown sugar
• Apple cider vinegar
• Butter
• Dijon mustard – regular or country-style
• Cast-iron skillet  and meat thermometer  

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to make Pork Chops with Apples and Cider Sauce

Pat room temperature pork chops dry with a paper towel to remove excess moisture. Sprinkle a generous amount of salt and pepper on each side.

Heat oil in a large skillet over medium-high heat. Add chops to the skillet and cook for about 4-5 minutes per side or until they’re until golden brown. Lower the heat and cover the pan to finish cooking for another 5 minutes. 

An instant-read thermometer inserted into the center should read at least 145° F (63° 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 sugar, stir and cook for one minute.

Next, add the apple cider, mustard, 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 thickens slightly.

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

The savory, rich flavors of pork meet the juicy sweetness of apples, all brought together by the deep, aromatic notes of cider. This combination creates a perfect harmony of taste and texture.

Expert Tips

• To store leftovers: 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. 
• 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.
• Bone-in pork chops will take slightly longer to cook compared to boneless chops, as the bone can slow down the cooking process. To ensure even cooking, 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

• Instant Pot Kalua Pork
• Cherry Bourbon Barbecue Pork Pizza
• Instant Pot Barbecue Ribs
• Southwest Bone-in Pork Chops
• Garlic Rosemary Bone-in Pork Chops
• Instant Pot Vera Cruz Bone-in Pork Chops

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Enjoy!!