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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 not that good for you.
But that couldn’t be further from the truth. There are plenty of lean and delicious choices when it comes to pork, and lots of ways to make it tender and flavourful.
I think pork is an amazing addition to recipes like this. The pork comes out tender and tasty when cooked in this creamy sauce and hit with crisp and sweet apples. It’s an always popular take on French cooking that will be a hit in your house too!
Choosing your chops
Everyone has their pork chop preferences and I have mine. There are many pork chop cuts and some of them are fattier than others. I tend to reach for the 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, also known as 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 quite flavourful but can have a fair bit of gristle. Braising shoulder chops in order to tenderise them is the way to go!
Rib chops are also an excellent option when it comes to grilling but don’t work very well for braising.
Keeping pork moist
As great as pork chops are they can be disappointing when they come out dry as a bone. But there are reasons why this happens and ways to prevent it.
Pork chop meat is quite lean and often thinly cut, so it only requires a short cooking time. The reason for a dry pork chop is most 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 not only tenderises them but also imparts much flavour. Sauces are my favourite trick when it comes to creating flavourful food!
Sauce for 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 justifiably famous for.
Here’s how to make it:
- Sauté 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.
Looking for something different? Try miso glaze with my Air Fry Boneless Pork Chops or tangy Sweet and Sour Pork Chops!
Recipe Tips and Notes
- I love the apple cider in this sauce and how perfectly it works with pork. I’ve used hard apple cider but if you prefer not to use alcohol, you can substitute with non alcoholic cider or apple juice for flavour and a tablespoon of white wine vinegar for acidity.
- Deglazing with brandy is an important step to get maximum flavour from the pan and into the sauce. Red wine, sherry or whiskey will work well if you don’t have brandy available. You can also use stock if you prefer to avoid alcohol.
- Instead of double or heavy cream, you can use an alternative milk products like soy or oat cream. I don’t recommend using coconut milk. Although it has the right texture, the flavour of the cream will overpower the dish.
- If you don’t like using pork I have a similar recipe called French Chicken Casserole a la Normande that I’m sure you will find inspiring!
Serving suggestions
I serve these boneless pork chops in creamy sauce over plain rice. The apple cider sauce is so delicious and does a great job at flavouring the rice.
Here are a few other suggestions:
- boiled, roast, air fryer or mashed potatoes
- wild rice
- bulgur
- couscous
I can’t think of a side dish this recipe wouldn’t work with, to be honest. Roasted vegetables of all sorts or a fresh salad would be my favourites.
Storage and leftovers
Leftovers can be stored in the fridge for 3-4 days or be frozen for up to three months, in an This is an affiliate link.airtight container.
You can reheat leftovers over low heat on your stovetop, adding a splash of water or stock to loosen the sauce. Cover with foil or a lid so it doesn’t dry out and leave for 15 minutes or until the meat is hot throughout.
More pork recipes
Boneless Pork Chops with Apples and Cider
Ingredients
- 2 tbsp This is an affiliate link.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 This is an affiliate link.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, sauté 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.
Notes
- This recipe uses both hard cider and brandy, but non-alcoholic alternatives can work very well. Read the ‘Recipe Tips and Notes’ section above to find out more.
- And if you prefer to stay away from dairy, oat or soy cream can be used in place of double/heavy cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Didn’t have brandy on hand so swapped it for a maple bourbon and wow…this is going in the permanent rotation. Thanks for this wonderful recipe!
Maple bourbon is definitely a worthy swap! Thank you for you review, Jason!
Made this today. Excellent recipe and easy to follow. I also liked the pre- amble, very helpful for understanding. The fried apple slices added something special.
It tasted delicious, will definitely make again soon.
Pork, Apples, Cider, what’s not to like.
Excellent news, Marcus! It’s my husband’s favourite recipe for colder days.
This looks simply amazing… how would you cook it with pork tenderloin medallions?
I would use the same method, Jennifer.
Love this recipe and wanted to double, however it looks like recipe still calls for 1 cup cider, 1/2 c chicken stock, and 1/2 c cream? Is that correct?
Also made with pork loin that was outrageous, once cooked, sliced loin and placed back in sauce!
I was wondering this, too!
Hi Jodi and Carole, if you double the recipe, you need to double everything. The reason you are not seeing ut when you use the multiplier recipe feature is because it only works for the first column, which is in grams. If you use the imperial system, you would need to do it manually I am afraid.
This recipe is divine. Just wonderful! It’s sublime as it is but lends itself so easily to tweaking, just to add a little change. I’m going to try it with a spoonful of wholegrain mustard next time, and maybe a dash of paprika another time. But the timing of the cooking is spot on, the chops were cooked to perfection. I hate dry pork and this was certainly not dry. Mmmm, just perfection 👌👌
Made this in my ‘one pot’ cast iron dutch oven. I was cautious with the cider vinegar, I’ve made other recipes where this can dominate. I used fall fresh cider, also chopped up an apple to add to the broth. So tasty!
Thank you for your feedback, David!
As someone else commented, this recipe is DIVINE!!! Absolutely 💯 insanely good! Used thick cut pork as mentioned in recipe, browned in a cast iron skillet and then cooked as directed in oven and meat was very tender 👍! Used dark rum instead of brandy, and instead of hard apple cider I used white wine with apple cider juice. For the cream I used buttermilk and was outstanding! Used Pink Lady apples, and then served all this deliciousness over white basmati rice. Glad I found this recipe. Thank you for sharing 🙏
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
Enjoy!! 🙂
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!
My pleasure, thank you for choosing my recipe!!
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
I am so pleased to hear this, Richard. Enjoy and happy birthday to your wife. It’s important to celebrate well, especially right now!
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.
Enjoy, Anne!! It’s such a delicious dish!
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!
So happy to hear that a whole family loved this dish!! Thank you for your lovely comment, Michelle!
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!
Thank you for this lovely review!
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!
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.
Oh my yum! I’m picking up chops tonight to make this tomorrow night. I can’t wait!
Excellent, Sarah!
These are so dreamy!
I don’t make pork nearly enough. You inspired m to make this tonight! YUM!
This looks like perfect comfort food! So creamy and full of flavor.
Our oven is terrible. Is it possible to keep the pork in the cider and stock sauce on the stove?
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.