Tender and juicy boneless pork chops braised in apple cider with onions, garlic, thyme and a splash of cream and topped with apple slices. Comfort food for your autumnal table. Serve these chops in creamy sauce over my Sweet Potato and Swede Mash. Delicious!
For more ways to cook pork, take a look at my recipe for Pork Loin Steaks in Creamy Shallot and Mushroom Sauce.
I don’t share pork recipes often enough and it’s a real shame because we certainly enjoy them at home. Pork has a reputation of being fatty, and therefore unhealthy.
However, it couldn’t be further from the truth. There are plenty of lean and delicious choices when it comes to pork.
What pork chops should I buy?
Everyone has their preferences and I have mine. There are many pork chop cuts and some of them are fattier than others. I have to admit that I tend to buy leaner cuts.
When pork chops are braised in sauces, the last thing one wants to see or eat is a layer of fat attached to it. This is one of the reasons I favour boneless loin chops.
Boneless loin chops or as they are also known pork loin steaks are the cut I buy most often. It’s lean, delicious and relatively inexpensive.
Shoulder chops are my second choice. They are very affordable and are quite flavourful, however they can have a fair bit of gristle. Braising shoulder chops in order to tenderise them is the way to go!
Rib chop is also an excellent option when it comes to grilling but not so much for braising.
How to cook boneless pork chops without drying them out
As great as pork chops are they can be disappointing when they come out as dry as a bone.
Here are the reasons why that happens and solutions to prevent it
Pork chop meat is quite lean and often thinly cut, so it only requires a short cooking time. The reason for your dry pork chop is mostly likely overcooking.
So what can I do to avoid a dry pork chop?
- Quickly sear them for flavour but don’t keep them in a pan too long. Prolonged direct heat makes them tougher.
- Oven bake them in liquid until tender.
Braising pork chops in a sauce doesn’t not only tenderise them but also imparts much flavour. Sauces are my favourite trick when it comes to creating flavourful food!
What sauce goes with pork chops?
The sauce recipe I am sharing today is inspired by the French province of Normandy.
The sauce itself is very simple but incredibly savoury and satisfying. The secret ingredient that makes it absolutely irresistible is dry apple cider, something Normandy is known and famous for.
Here is how to make it:
- Saute chopped onion and celery in a bit of oil, add some minced garlic and fresh or dried thyme. Deglaze the pan with a splash of brandy and let it reduce until you see nearly no liquid. Brandy adds such a fragrant and sweet touch to this delicious sauce. Don’t skip it if you can help it!
- Thicken it with flour and then pour in your dry apple cider and yes, it is an alcoholic cider we are after. If you prefer to go alcohol free, replace with non alcoholic cider plus 2 tablespoons of apple cider vinegar.
- Let it bubble away with pork chops in the pan, then add cream and simmer a bit longer.
What side dish goes well with Pork Chops?
I serve these boneless pork chops in creamy sauce over plain rice. The apple cider sauce is so delicious, it does a great job at flavouring the rice. I can’t think of a side dish this recipe wouldn’t work with, to be honest.
Here are a few suggestions
- rice
- boiled, roast or mashed potatoes
- wild rice
- bulgur
- couscous
More pork recipes:
- Aromatic Spice Rubbed Pork Roast
- Asian Pulled Pork Sandwiches
- Pork Roast in Persimmon Sauce
- Slow Cooker Cuban Pork
Boneless Pork Chops with Apples and Cider
Ingredients
- 2 tbsp olive oil
- 4 thick cut boneless pork loin chops or shoulder chops
- salt and pepper to taste
- 1 onion, chopped
- 1 celery rib, diced
- 2 cloves garlic
- 4-5 sprigs of thyme, leaves only or 1 tsp dried thyme
- 2 tbsp brandy
- 2 tsbp flour
- 250ml/1 cup hard apple cider or non- alcoholic cider plus 2 tbsp. apple cider vinegar
- 125ml/1/2 cup chicken stock
- 1 tbsp butter
- 2 apples, peeled and cut into 8 wedges each
- 125ml/1/2 cup double cream/heavy cream
Instructions
- Preheat the oven to 180C/350F. Heat the oil in large deep pan and sear the seasoned with salt and pepper pork chops over high heat for no longer than 2 minutes on each side. They should be nicely browned but not be cooked all the way through. Remove to a plate and set aside.
- Turn the heat to low, then add the chopped onion and celery, saute until tender for about 5-7 minutes, then add the minced garlic and thyme leaves and cook for a minute longer. Then deglaze the pan with 2 tbsp of brandy, let it simmer and reduce until there is barely any liquid left. Add the flour and stir to incorporate the flour into the fat and liquid to create a paste, then add the apple cider and chicken stock.
- Return the pork chops to the pan, add a pinch of salt and bring the sauce to a boil, then cover with a lid and cook in the preheated oven for 25 minutes. While the pork chops are in the oven, peel, core and cut the apples into 8 wedges each. Fry them in butter until lightly browned but watch carefully as they burn quickly.
- Then take the pan out of the oven and add the cream to the sauce, cook uncovered for 20 minutes longer or until the pork chops are tender. Add the fried apple slices to the pan, add more salt if needed and serve.
Nutrition
Anne in Ireland says
I’ve been making pork chops in cider for years but I add mushrooms and maybe 2 peeled potatoes (cut into quarters). I’ve followed your recipe today with the inclusion of the brandy and celery. It’s in the oven now and it smells divine
Julia Frey (Vikalinka) says
Enjoy!! 🙂
Dietrich Look says
Made this dish today with a few modifications. Did not have brandy or applecider so instead I used Vodka and a semi dry Riesling. Didn’t have celery either but used a turnip chopped into 1/2 inch squares. Turned out devine, the gravy was to die for! Served with mashed potatoes and German style white cabbage. What a great meal! Thanks for an awesome inspiration!
Julia Frey (Vikalinka) says
My pleasure, thank you for choosing my recipe!!
Richard says
I am making this recipe for my wifes Birthday on 2nd Feb, as we can’t yet go out to a restuarant. You have such a selection of delicious recipes. Certaintly enough to keep us going, and, well fed during this current lockdown period. Thank you
Julia Frey (Vikalinka) says
I am so pleased to hear this, Richard. Enjoy and happy birthday to your wife. It’s important to celebrate well, especially right now!
Anne says
I’ve been making Pork Chops in Cider for years. Just came upon your recipe now & saw you add brandy to deglaze the pan. Other than the brandy, it’s exactly the same. Done & in the oven 👍 A favorite in this house.
Julia Frey (Vikalinka) says
Enjoy, Anne!! It’s such a delicious dish!
Michelle S says
Delicious! Made this tonight with bone-in pork chops. I didn’t have any brandy so I used some white wine I had on hand. Served with mashed potatoes and green beans. A delicious fall meal that even my picky eater kids likes!
Julia Frey (Vikalinka) says
So happy to hear that a whole family loved this dish!! Thank you for your lovely comment, Michelle!
JVan says
This was awesome! I used apple cider from the farm so added the vinegar. So good over long grain and wild rice! Definitely will make again!
Julia Frey (Vikalinka) says
Thank you for this lovely review!
Leslie Little says
Julia! This is going to become a fall favourite for us! Just awesome! We got lazy and instead of making your Sweet Potato and Swede Mash we just baked a couple of sweet potatoes, splayed one open on each plate and topped with this recipe. Delicious meal!
vikalinka says
I am so excited it’s been approved by you, Lenslie! I love the side of baked sweet potatoes. I am sure they go amazingly with these flavours.
Sara says
Oh my yum! I’m picking up chops tonight to make this tomorrow night. I can’t wait!
vikalinka says
Excellent, Sarah!
Rachael Yerkes says
These are so dreamy!
Lauren Kelly says
I don’t make pork nearly enough. You inspired m to make this tonight! YUM!
Deneter says
This looks like perfect comfort food! So creamy and full of flavor.
Ellie says
Our oven is terrible. Is it possible to keep the pork in the cider and stock sauce on the stove?
Julia Frey (Vikalinka) says
You sure can, Ellie. You can simmer it covered with a lid on the stove on low heat. I would check on it once in a while to make sure it’s not burning at the bottom.