Pork in Cider with Potatoes and Apples
Savor the irresistible combination of savory and sweet in this comforting Pork in Cider with Potatoes and Apples recipe. Tender boneless pork loin chops are seared to golden perfection and simmered in a rich, tangy cider-based sauce infused with Dijon mustard and fresh thyme. Paired with buttery baby potatoes and caramelized apple slices, this dish strikes the perfect balance between hearty and delicate flavors. Finished with a splash of cream for velvety smoothness, it’s an elegant yet easy one-pan meal that’s ideal for cozy family dinners or special occasions. Serve this autumn-inspired entrée with a sprinkle of fresh parsley for a burst of color and flavor. Perfect for fall entertaining, “pork in cider sauce” and “apples with pork” make this a seasonal favorite.
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Recipe Information
Ingredients
- 4 pieces boneless pork loin chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onion, finely sliced
- 2 pieces garlic cloves, minced
- 1.5 cups dry cider
- 1 cup chicken stock
- 1 tablespoon dijon mustard
- 4 pieces thyme sprigs, fresh
- 1 pound baby potatoes, halved
- 2 medium apples, cored and sliced
- 0.25 cup heavy cream
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the pork loin chops with salt and pepper. Lightly dredge them in the flour, shaking off any excess.
Heat the olive oil in a large, deep skillet over medium-high heat. Add the pork chops and cook for 2-3 minutes per side until golden brown. Remove and set aside.
Reduce the heat to medium and add the butter to the same pan. Once melted, add the sliced onion and cook for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the dry cider, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the chicken stock, dijon mustard, and thyme sprigs, stirring to combine.
Return the pork chops to the pan and add the halved baby potatoes. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 25 minutes.
Add the apple slices to the pan during the last 10 minutes of cooking, basting them with the sauce.
Remove the pork chops, potatoes, and apples from the pan and set aside, covering them to keep warm.
Stir the heavy cream into the sauce in the pan and let it cook for 2-3 minutes until slightly thickened. Season to taste with additional salt and pepper, if needed.
Serve the pork chops with the potatoes and apples, generously drizzled with the creamy cider sauce. Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 195.8 g | 71% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 75.2 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4207 mg | 90% | |
*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.
