Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
You only need one pan, 5 ingredients and about 30 minutes for these Stovetop Pork Chops with Apple Cider Gravy! The family-friendly, easy dinner recipe is perfect for busy weeknights.
Dinnertime doesn’t have to be difficult. At the end of a stressful, chaotic day, a simple homemade meal has the power to bring your family together and make you feel like Super Mom!
These pan fried boneless pork chops with a sweet-and-savory Cider Dijon cream sauce might sound a wee bit fancy, but I assure you they’re not! I don’t do fancy.
How to make Stovetop Pork Chops with Gravy:
You only need 5 simple ingredients and about 30 minutes for one of the best pork chop recipes ever!
Ingredients for Pan Fried Pork Chops:
- Pork Chops – Choose thick, high-quality chops for the best flavor
- Dijon Mustard – Either wholegrain or regular smooth Dijon will work
- Apple Cider – a fruity complement to the pork and mustard
- Heavy Cream – adds just a touch of creamy richness in the gravy
- Garlic – a ton of flavor!
First, season pork liberally with salt and pepper.
Next, cook minced garlic in hot olive oil in a large skillet for about 1 minute before adding the chops to the pan. Brown the pork chops for about 7-9 minutes per side, or until the pork reaches an internal temperature of 145 degrees F.
Remove the chops to a plate and set aside. Then reduce the 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. These little bits give the gravy so much flavor!
Add the Dijon mustard and stir in the cream, cooking the sauce for about 3 more minutes, until thickened slightly.
Spoon the cream sauce over the chops and garnish with fresh herbs, if desired.
What to serve with Stovetop Pork Chops:
These pork chops pair nicely with any of the following sides:
- Make Ahead Garlic Mashed Potatoes — an ideal option to soak up that rich, creamy gravy!
- Secret Ingredient Jiffy Cornbread or Orange Cranberry Corn Muffins
- Rice
- 5-Ingredient Baked Apples
- Southern Collard Greens
- Brown Sugar Roasted Acorn Squash
- Tossed Salad with Apple Butter Vinaigrette
- Fried Cabbage with Apples and Onion
Cook’s Tips and Recipe Variations:
- Cooking just for two? Prepare two pork chops instead of 4. You can still make the same amount of gravy, so the rest of the ingredients do not need to change.
- You can use regular or wholegrain Dijon mustard for this recipe.
- Choose thick-cut high-quality pork chops for the best flavor and results.
- I don’t recommend freezing this recipe as dairy doesn’t freeze well and can break when thawed.
- Garnish with fresh herbs — rosemary or thyme are favorites with this flavor combination!
- If you prefer stovetop bone-in pork chops (instead of the boneless chops shown here), you can use the bone-in version in this recipe. You may need to pan-fry the bone-in chops in batches, since they’re larger and may not fit in the skillet at one time. Large bone-in pork chops will require about 7-10 minutes per side, while smaller bone-in pork chops may be done in as few as 5-6 minutes per side. Remove chops from the skillet when they reach an internal temperature of 145 degrees F.
- Can’t find apple cider? Regular apple juice will also work!
- These pan fried pork chops are made without flour, so the gravy is not a thick, rich gravy — but more like a light cream sauce.
- Why are my pork chops tough? If you find that you end up with tough pork chops, it’s likely because they are over-cooked. That’s why it’s best to use a meat thermometer to know exactly when your chops are done. Remove the meat from the pan when the pork chops are cooked to an internal temperature between 140 degrees F and 145 degrees F. They will be magically moist!
More easy pork chop recipes that you might enjoy:
- One Pot Southern Pork Chop Dinner
- Dump and Bake Pork Chop Casserole
- Slow Cooker Pork Chops with Vegetables and Gravy
- Crock Pot Smothered Pork Chops
- Stuffed Pork Chops
- Skillet Pork Chops with Zucchini and Squash
- Stovetop Pork Chops Bone-In
Stovetop Pork Chops with Apple Cider Gravy
Ingredients
- 4 thick-cut boneless pork chops (about 2 lbs. total)
- 2 teaspoons minced garlic
- ½ cup apple cider (or sub with apple juice)
- 1 tablespoon Dijon mustard
- 1/3 cup heavy cream, at room temperature
- Optional garnish: fresh rosemary
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
- Cooking just for two? Prepare two pork chops instead of 4. You can still make the same amount of gravy, so the rest of the ingredients do not need to change.
- You can use regular or wholegrain Dijon mustard for this recipe.
- Choose thick-cut high-quality pork chops for the best flavor and results.
- I don’t recommend freezing this recipe as dairy doesn’t freeze well and can break when thawed.
- Garnish with fresh herbs — rosemary or thyme are favorites with this flavor combination!
- If you prefer stovetop bone-in pork chops (instead of the boneless chops shown here), you can use the bone-in version in this recipe. You may need to pan-fry the bone-in chops in batches, since they’re larger and may not fit in the skillet at one time. Large bone-in pork chops will require about 7-10 minutes per side, while smaller bone-in pork chops may be done in as few as 5-6 minutes per side. Remove chops from the skillet when they reach an internal temperature of 145 degrees F.
- Can’t find apple cider? Regular apple juice will also work!
- These pan fried pork chops are made without flour, so the gravy is not a thick, rich gravy — but more like a light cream sauce.
- Why are my pork chops tough? If you find that you end up with tough pork chops, it’s likely because they are over-cooked. That’s why it’s best to use a meat thermometer to know exactly when your chops are done. Remove the meat from the pan when the pork chops are cooked to an internal temperature between 140 degrees F and 145 degrees F. They will be magically moist!
Nutrition
This recipe was originally published in October, 2016. The photos were updated in October, 2019.
I LOVE your easy meals, Blair! You really know how to make dinnertime less stressful. Pork chops are one of those dishes that my husband loves, but that we don’t have too often, because I always run out of ideas on how to spruce it up. This cider dijon version looks PERFECT!
Thanks, Gayle! These were such a fun way to dress up pork chops quickly and easily!
This looks incredible! I love dijon mustard – and especially love it in creamy sauces! Yum!
Thank you! Isn’t it great in sauces?! I use it ALL of the time! 🙂
Oh, I love this, Blair. Last night I was creating a recipe in my head and I think it’s going to look like this except with chicken and different ingredients in the sauce. Does that make sense? lol. We’ll see!
You are the queen of quick, easy and delicious and this should be on everyone’s table.
Have a wonderful week!
You’re so kind, Robyn! I can’t wait to see your version. I know it will be dreamy!
I really love it in creamy sauces. Yummy yummy.Waiting to see your new version next visit
Okay, what am I doing wrong. I tried the sauce 3 times tonight and it curdled everytime! I ended up having McDonald’s for dinner! Help!
Hi, Jessie! I’m not sure since I wasn’t in the kitchen, but cream sauces can “break” or curdle if the temperature in your pan is too hot. You want the sauce to just simmer gently (not boil), and if the pan is too hot when you add very cold cream, the cream will likely curdle right away. A good way to avoid that would be to let the cream sit on your counter for a little while to warm up a bit before adding it to the pan, and just make sure that the pan isn’t screaming hot when you add the cream. Hope that helps!
Did you accidentally use apple cider vinegar? I grabbed the wrong thing and my cream curdled instantly.
So in love with the pork chop Blair !
Gonna try this recipe next week, hope it gonna taste as well as yours 😀
Thanks for sharing this recipe with the full nutrition info Blair 🙂
Thanks, Emily! Enjoy!
Hi Blair,
Are you using apple cider vinegar or apple cider juice?
Thank you,
Katie
Hi, Katie! Just regular apple cider (the juice, not the vinegar). 🙂
Allergic to apple, can I use another fruit juice as a sub? Thanks! Looks delicious!!
Hi, Madisyn! Yes, another juice should work fine. Maybe try orange?
What can I use instead of heavy cream don’t have any just laying around???
I would use about 1/4 cup of milk and 2 T of butter. If you’re using low fat milk, you might also need to add a teaspoon or two of flour to thicken the sauce.
i love it dijon blair….this looks fabulous with more delicious…i can’t wait make it …..especially love this creamy souces..Thanks for sharing…!
Thanks, Patricia! I hope you enjoy it! 🙂 That gravy is definitely delicious!
I made this tonight and it was delicious! This is my first recipe from your blog but I will be back. My husband is a plain eater and he kept adding more sauce to his pork chop, that never happens with him! Thank you!!
I’m so happy to hear that, Teresa! I love that your husband even approved of the gravy! 🙂
So glad to see the substitute for hevy cream since I don’t have any on hand either! But I am not a fan of mustard, is there something else you might recommend to cut the sweetness of the cider?
Hi! The mustard adds a smooth, thick texture to the sauce (in addition to cutting the sweetness). The only possible substitute that I can think of would be mayonnaise or sour cream. Just make sure that those ingredients are at room temperature so that they don’t “break” when added to the skillet. Let me know if you give it a try!
Blair! Another hit!! We did this with some roasted delicata squash and salad, and everyone wanted seconds! Also, bonus, it got rid of the tail end of our apple cider. Xo
Yay! Thanks, Em! Sounds like the perfect meal! 🙂
Its amazing, Blair.
This looks more delicious and yummy as well. Also, the gravy is definitely delicious too! I tried this last night and my husband was happy with that. Thanks for sharing this recipe.
Thanks, Alina!
My new favorite fall pork dish, I can tell! Was going to be making pork chops for dinner tonight anyways and I happen to have cider:) No brainer after seeing the gorgeous pictures. And the sauted apples are the perfect side, mmm.
Thank you!
Love this great recipe article. Thank you for sharing it
this article is very interesting about pork chop recipe . it looks so delicious and yummy recipe.i will try it soon in my kitchen .
thank you for shearing this article
The gravy is definitely delicious. This looks fabulous with more delicious…I can’t wait make it. Thanks for sharing this amazing recipe.
Hope you enjoy, Juliya!
This recipe is really amazing ,,,,,,,,,,,,, am tried it last night .
This is really fantastic ,,,,,,,,,,, am so lucky
This is amazing ,,,,,,, you made my last diner full of LOL
Thank you so much .
https://cucinandoo.com/best-philips-air-fryer-2021-reviews/
Thank you! We’re so happy to hear you enjoyed it.
thanks for sharing this delicious recipe I really love your step-by-step explanation, as a food lover I love to stake this is what I needed. Have a nice day
I cut 8 slices of bread for the 4 of us. My mistake was only taking 1 at 1st. When I went back, there were none left. I’ll admit to making some changes:
2 cups of cider that I reduced down to 1 cup
3 cloves of garlic – non-recovering umamiholic here.
As per the above, I used vegetable stock to deglaze the pan and then added the now cooled cider.
And, yes, before the chops went into the pan, I pulled the cream from the fridge and had it sitting on the counter for a good 20 minutes until time to go into the skillet. No splitting at all.
So easy and so good! I’ll be trying more of your recipes. Thank You!
Thank you, Laurie! We’re so glad you enjoyed it.