Pan Fried Pork Chops with Glazed Apples Cider and Cream Sauce
Elevate your next dinner with these irresistible Pan Fried Pork Chops with Glazed Apples, Cider, and Cream Sauce—a comforting yet elegant dish that flawlessly combines savory and sweet flavors. Perfectly seared bone-in pork chops are paired with tender caramelized apples, finished with an indulgent apple cider cream sauce that’s rich and bursting with fall-inspired flavors. With simple ingredients like brown sugar, cinnamon, and fresh thyme, this recipe is both approachable and impressive. Ready in just 45 minutes, it’s the ultimate one-skillet meal that’s perfect for weeknight dinners or special occasions. Pair it with creamy mashed potatoes or roasted vegetables for a show-stopping feast.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 medium Apples (such as Granny Smith or Honeycrisp), cored and thinly sliced
- 2 tablespoons Brown sugar
- 0.5 teaspoon Ground cinnamon
- 1 cup Apple cider
- 0.5 cup Chicken stock
- 0.5 cup Heavy cream
- 2 sprigs Fresh thyme (optional, for garnish)
Instructions
Pat the pork chops dry with paper towels and season both sides with the salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 4-5 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside on a plate.
Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the apple slices, brown sugar, and ground cinnamon. Cook, stirring occasionally, for 5-7 minutes until the apples are softened and caramelized. Remove the apples from the skillet and set aside.
Deglaze the skillet with the apple cider, scraping up any browned bits from the bottom of the pan. Let the cider simmer for 3-4 minutes, reducing slightly.
Add the chicken stock and heavy cream to the skillet. Stir and bring the mixture to a gentle simmer. Allow the sauce to cook for 5 minutes to thicken slightly.
Return the pork chops to the skillet along with any juices that have collected on the plate. Spoon some of the sauce over the chops and let them cook in the sauce for an additional 5 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Stir in the remaining tablespoon of butter to finish the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the pork chops topped with the glazed apples and a generous drizzle of the apple cider cream sauce. Garnish with fresh thyme sprigs, if desired.
Nutrition Facts
Calories |
3250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.0 g | 281% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 2960 mg | 129% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 81.9 g | ||
| Protein | 200.5 g | 401% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3267 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
