Creamy Apple Pork Chops (Edit recipe)

I'll be the first to admit, pork chops kind of have a bad rep for sometimes being too dry or just a plain boring dinner. My creamy apple pork chop recipe is for sure to change you mind about them. These chops are juicy, bursting with flavor, and can be cooked in one pan all in under 30 minutes! This dish would pair perfectly with mashed potatoes or roasted delicate squash. Provecho amigos!

5 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	408
Fat:	24 g
Carbohydrates:	25 g
Protein:	23 g
Cholesterol:	80 g
Sodium:	3259 mg
Fiber:	3 g
Sugars:	0 g
Calculated per serving.

by The Hangry Latina

Serves: 4

Ingredients

Marinade- OPTIONAL

2 cups Apple Cider, enough liquid to cover meat

Pork Chops

4 whole Pork Chop, two inches or thicker. I use Bone-in or Boneless work, I prefer bone-in
2 - 3 Tbsp Salt, to taste
2 - 3 Tbsp Black Pepper, to taste
1 - 2 Tbsp Avocado Oil
1 - 2 whole Honeycrisp Apples, thinly sliced, I used two very small apples
0.5 cup Onion, thinly sliced. Sweet onions work best, any will work!
3 whole Garlic, cloves, minced
2 - 3 whole Sage, fresh Leaves
2 Tbsp Rice Vinegar, apple cider or sherry vinegar work as well!
1 cup Apple Cider
3 Tbsp Heavy Cream (Whipping Cream)
1 tsp Dijon Mustard

Garnish

2 - 3 tsp Sage, fresh leaves, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add meat to ziplock bag or container and submerge for 15-30 minutes (or longer) in apple cider. **This step is optional, see notes below
Pat pork chops dry, season with salt and pepper on both sides.
In a large, heavy skillet drizzle oil. Add pork and cook for :45 seconds to a minute per side (less time if you have thin pork chops) on medium high heat..
Transfer pork to a plate, add apples to skillet. Cook until golden brown about 2-3 minutes.
Remove apples from pan, transfer to plate with pork.
Reduce heat to medium-low and add butter and onions. Cook until golden and almost translucent.
Add garlic and fresh sage leaves, cook for another minute. Slowly add vinegar, using a spoon to loosen the browned bits on the bottom of the pan.
Add apple cider and bring to a simmer. Cover pan.
Once your liquid is reduced by about half, whisk in heavy cream and mustard.
Your sauce should be thickened after about 2-3 minutes, add any additional salt to taste and transfer pork and apples back to pan. Once your pork hits a temperature of 145 pull it off the heat.
Serve immediately, provecho!

Notes

Marinating your pork chops (even 15-30 minutes before you cook) in apple cider really helps flavor the meat and make your meat tender! It's not mandatory, but I think it's what helps make this pork so juicy and tender! Also, I happen to think bone-in pork chops help your meat retain flavor and juices. Try to shop for chops that are at least 1.75-2 inches thick.