Stovetop Pork Chops with Apple Cider Gravy
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
3494 kcal
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Course
Main Course
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Cuisine
American
Stovetop Pork Chops with Apple Cider Gravy
Description
The Stovetop Pork Chops start with seasoning thick, boneless pork chops well with salt and pepper. They are pan-fried in olive oil with minced garlic until golden and cooked through, reaching an internal temperature of 145°F to ensure juiciness. After removing the chops, apple cider is added to the pan to deglaze, loosening browned bits. Dijon mustard and heavy cream are stirred in and gently simmered to produce a light gravy with mild acidity balanced by creaminess.
This cooking method yields pork chops with a browned, flavorful crust and a tender interior. The gravy is not thick like a roux-based sauce but has a creamy texture enhanced by cider's fruity tang and mustard's sharpness. Garlic infuses the base flavors.
Serve these pork chops with the apple cider cream sauce spooned over them, optionally garnished with fresh rosemary. They pair well with simple sides, such as steamed vegetables or potatoes, making for a balanced meal. Though this recipe uses boneless chops, bone-in chops can be used by adjusting cooking time. Use a meat thermometer to avoid overcooking and dryness.
This dish does not freeze well because cream can separate upon thawing. Adjust the mustard type to regular or wholegrain based on taste. If apple cider is unavailable, apple juice is an acceptable substitute.
Ingredients
- 4 pork chop about 2 lbs. total, thick-cut, boneless
- 2 teaspoons garlic minced
- ½ cup apple cider (or sub with apple juice)
- 1 tablespoon Dijon mustard
- 1/3 cup heavy cream at room temperature
- rosemary optional garnish, fresh
Instructions
- Season pork chops liberally with salt and pepper on both sides.
- Heat about 2 teaspoons of olive oil in a large skillet over medium-high heat for 1-2 minutes. Swirl to coat the pan. Add garlic and cook, stirring constantly, for about 1 minute.
- Add chops to the skillet and cook for 7-9 minutes per side, or until golden brown and cooked through. The chops are done when they reach an internal temperature of 145 degrees F. Remove chops to a plate and set aside.
- Reduce heat to low, and pour cider into the same pan. Let the cider simmer for about 1 minute, scraping the bits from the bottom of the pan as you stir. Add mustard and stir in cream.
- Cook sauce for about 3 more minutes, stirring frequently, until thickened slightly. Spoon over chops and garnish with fresh rosemary, if desired.
Notes
- For smaller portions, reduce to two pork chops but keep gravy quantities the same.
- Choose thick-cut, high-quality pork chops for the best results.
- Wholegrain or regular Dijon mustard can be used depending on preference.
- Bone-in pork chops can replace boneless but require longer cooking and possibly batch cooking.
- Use a meat thermometer to remove pork at 140°F to 145°F for tender, moist results.
- Apple cider can be substituted with apple juice if cider is not available.
- This recipe is not recommended for freezing due to dairy content in the gravy.
- Fresh rosemary or thyme make suitable garnishes to complement the dish's flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 3494 kcal
% Daily Value*
| Serving | 1/4 of the pork and gravy | |
| Calories | 349.4kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 46.4g | 93% |
| Fat | 16.3g | 25% |
| Saturated Fat | 7.5g | 38% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2.1g | 11% |
| Cholesterol | 136.9mg | 46% |
| Sodium | 521.1mg | 22% |
| Potassium | 14.7mg | 0% |
| Sugar | 0.6g | 1% |
| Vitamin A | 5.8IU | 0% |
| Vitamin C | 0.2mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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