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French Pork Chops Recipe with Apple Cream Sauce
Experience a taste of French elegance with our exquisite French Pork Chops. It's bathed in a luxurious sauce combining the bold flavors of shallots, crisp granny smith apples, tangy cider, and rich heavy cream.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 777 kcal
Course:
Main Course
Cuisine:
French
Ingredients
- 1 cup chopped walnuts
- 4 boneless center-cut pork chops about 1" thick
- 2 teaspoons chopped fresh thyme
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 shallot minced
- 2 Granny Smith apples thinly sliced
- 1 cup hard cider*
- 1 cup heavy cream
Instructions
- Take the pork chops out of the refrigerator 30 minutes before cooking to allow them to reach room temperature.
- Place the walnuts in a sauté pan set over medium heat. Dry-toast the walnuts until fragrant, being careful to avoid burning, about 3-5 minutes. Set aside.
- Season the pork chops with salt and pepper. Rub both sides of each chop with fresh thyme.
- Heat the 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the seasoned pork to the pan and cook for 4-5 minutes per side until browned. Remove the pork from the pan and set aside.
- Add the butter to the skillet, along with the minced shallots and apples. Sauté over medium-high heat for 3-4 minutes, until the apples have softened.
- Pour the cider into the pan and continue to cook for 3 minutes to reduce the liquid.
- Add the cream and cook for another 3-5 minutes until thick.
- Return the browned pork to the pan, turn the heat down to medium, cover with a lid, and simmer until you cook the pork through, about 4-6 minutes. Ensure that the pork chops reach 145 ºF (63 ºC) as measured with a meat thermometer.
- Serve topped with the toasted walnuts.
Cup of Yum
Notes
- *You can substitute regular cider if you prefer!
- Storage Info:
- Store leftover French Pork Chops with Apple Cream Sauce in an airtight container in the refrigerator for up to 3 days. While you can freeze this dish, the cream sauce may separate or become grainy when thawed. For reheating, gently warm the pork chops in a skillet over low heat, adding a splash of cream or broth to help the sauce regain its smooth texture. Avoid microwaving as it can dry out the pork and further split the sauce.
Nutrition Information
Serving
1serving
Calories
777kcal
(39%)
Carbohydrates
20g
(7%)
Protein
36g
(72%)
Fat
63g
(97%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
20g
Monounsaturated Fat
15g
Trans Fat
0.4g
Cholesterol
172mg
(57%)
Sodium
86mg
(4%)
Potassium
855mg
(24%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
1158IU
(23%)
Vitamin C
7mg
(8%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 777
% Daily Value*
| Serving | 1serving | |
| Calories | 777kcal | 39% |
| Carbohydrates | 20g | 7% |
| Protein | 36g | 72% |
| Fat | 63g | 97% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 20g | 118% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 172mg | 57% |
| Sodium | 86mg | 4% |
| Potassium | 855mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 1158IU | 23% |
| Vitamin C | 7mg | 8% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.