Pork Chops with Cider Sauce
Transform your weeknight dinner into a gourmet experience with these savory Pork Chops with Cider Sauce! Featuring tender, bone-in pork chops seared to golden perfection, this recipe is elevated by a rich and flavorful sauce made from hard apple cider, chicken stock, and a hint of fresh thyme. The addition of sautéed onions, minced garlic, and a touch of heavy cream results in a velvety, aromatic finish that’s both comforting and elegant. Perfectly balanced between sweet and savory, the cider sauce is the ultimate pairing for juicy pork chops. Ideal for cozy autumn evenings, this recipe is ready in under 45 minutes and works beautifully with sides like mashed potatoes or roasted vegetables. Garnish with fresh parsley for a pop of color and extra flair—this dish is guaranteed to impress family and guests alike.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium, thinly sliced yellow onion
- 2 minced garlic cloves
- 2 tablespoons all-purpose flour
- 1 cup hard apple cider
- 1 cup chicken stock
- 3 sprigs fresh thyme
- 0.25 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Season the pork chops on both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 4-5 minutes per side until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, lower the heat to medium and add the sliced onion. Sauté for 5-7 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flavor of the flour.
Gradually pour in the hard apple cider, stirring to deglaze the skillet and scrape up any browned bits. Let the mixture simmer for 2-3 minutes to reduce slightly.
Add the chicken stock and thyme sprigs to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Return the seared pork chops to the skillet, nestling them into the sauce. Cover the skillet with a lid and cook for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the pork chops from the skillet and transfer to a plate. Cover with foil to keep warm.
Stir the heavy cream and butter into the sauce, letting it simmer for another 2-3 minutes until slightly thickened and glossy. Discard the thyme sprigs.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the pork chops with the cider sauce spooned over the top. Garnish with fresh chopped parsley, if desired.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.3 g | 240% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 5505 mg | 239% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 29.9 g | ||
| Protein | 209.2 g | 418% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 204 mg | 16% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3081 mg | 66% | |
*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.
