Pork Chops With Apple Pan Sauce

Pork Chops with Apple Pan Sauce



Pork Chops With Apple Pan Sauce

Pork Chops with Apple Pan Sauce

Just as with beef, it’s better to cook pork bone-in. While the bone won’t add flavor to your meat, it does act as an insulator, and there is less exposed surface area with a bone-in chop, which helps it to retain more moisture as it cooks. For best results, after seasoning the chops, place them on a wire rack set in a rimmed baking sheet, and refrigerate, uncovered, for at least 45 minutes and up to 3 days.
4 from 1 vote
Total Time 45 minutes
Course Main Course
Cuisine American, Pork
Servings 4 Servings


  • 4 chops Pork Chops 8 oz each 180-220g bone-in pork chops (blade-end or rib), about 1 inch thick, brined if desired
  • Kosher salt and freshly ground black pepper
  • 1/2 cup cider vinegar
  • 1/2 cup apple cider
  • 1/2 cup packed dark brown sugar
  • 1/4 cup maple syrup (optional)
  • 1 tbsp Brown grainy mustard optional
  • Pinch ground cinnamon cloves, and/or nutmeg
  • 1 tablespoon vegetable oil
  • 3 tablespoons unsalted butter, divided
  • 2 thyme sprigs optional
  • 1 roughly chopped shallot
  • 2 cloves lightly smashed garlic optional
  • 1 Granny Smith or other tart apple peeled, cored, and cut into 1⁄2-inch cubes


  • Pat the pork chops dry and season with salt and pepper (see note). Whisk together the vinegar, cider, brown sugar, cinnamon, cloves, and nutmeg (if using). Set aside.
  • Heat the oil in a 12-inch cast-iron or heavy- bottomed stainless steel skillet over high heat until smoking. Carefully add the chops and cook, flipping them frequently, until both sides have developed a light brown crust (if the oil starts to burn or smokes inces- santly, reduce the heat to medium-low), about 5 minutes.
  • Add 1 tablespoon of the butter and the thyme and shallots (if using) and continue to cook, turning the chops frequently, until they are deep brown on both sides and an instant- read thermometer inserted in the center registers 135°F for medium, about 5 minutes longer. Transfer the chops to a platter, and allow to rest while you make the pan sauce.
  • Add the butter and diced apples to the pan, return to medium-high heat, and cook, stirring constantly, until the apples are browned and softened, about 3 minutes. Add the vinegar mixture and reduce until syrupy, about 4 minutes. Season to taste with salt and pepper. Pour the apples and sauce over the chops and serve immediately.



A simple way to make this is to cook the apples separately and add them to the chops afterwards
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