Stovetop Pork Chops with Apple Cider Gravy

You only need one pan, 5 ingredients and about 30 minutes for these Stovetop Pork Chops with Apple Cider Gravy!

Total Time: 30 minutes

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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

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

5 from 3 votes

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Stovetop Pork Chops with Apple Cider Gravy

You only need one pan, 5 ingredients and about 30 minutes for these Stovetop Pork Chops with Apple Cider Gravy!

Course Main Course

Cuisine American

Keyword pork chop recipe, stovetop pork chops, stovetop pork chops with gravy

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4 servings

Calories 349.4 kcal

Author Blair

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

1. Season pork chops liberally with salt and pepper on both sides.
2. 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.

3. 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.

4. 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.
5. Cook sauce for about 3 more minutes, stirring frequently, until thickened slightly. Spoon over chops and garnish with fresh rosemary, if desired.

Recipe 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!

Recipe adapted from Nigella Lawson.

Nutrition Facts

Stovetop Pork Chops with Apple Cider Gravy

Amount Per Serving (1 /4 of the pork and gravy)

Calories 349.4 Calories from Fat 147

% Daily Value*

Fat 16.3g25%

Saturated Fat 7.5g47%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2.1g

Cholesterol 136.9mg46%

Sodium 521.1mg23%

Potassium 14.7mg0%

Carbohydrates 5g2%

Sugar 0.6g1%

Protein 46.4g93%

Vitamin A 5.8IU0%

Vitamin C 0.2mg0%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published in October, 2016. The photos were updated in August, 2019.