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!
- Potato Pancakes
- Southern Cornbread, 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
- Apple Crisp for dessert
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
- Pork Schnitzel
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
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 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.
I will make this again, but when it comes to salt and pepper I will use a little bit of salt on it. It came out a little salty but still delicious.
Thank you for the feedback, Kenneth! We’re glad you still enjoyed it.
Fabulous! Simple and very, very flavorful. My partner generally dislikes any pork chop. He called these a ‘good meal’. High praise from him.
The timing and instructions were spot on. I had no trouble with the sauce splitting. Both the cider and cream were taken out of the fridge 20-25 minutes prior to starting the chops.
Highly recommend!
Thank you for such kind feedback, Shelley! We’re so glad you and your husband enjoyed it.