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    Home » What We're Eating » Stovetop Pork Chops with Apple Cider Gravy

    Stovetop Pork Chops with Apple Cider Gravy

    Published: Oct 7, 2019 by Blair Lonergan

    Jump to Recipe
    Long collage image of 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! The family-friendly, easy dinner recipe is perfect for busy weeknights.

    Shot of stovetop pork chops garnished with fresh rosemary

    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.

    Overhead shot of four pan fried pork chops in gravy in a cast iron skillet

    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.

    Raw thick cut boneless pork chops on tray

    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.

    Browned boneless pork chops in cast iron skillet

    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!

    Apple cider in skillet for gravy

    Add the Dijon mustard and stir in the cream, cooking the sauce for about 3 more minutes, until thickened slightly.

    Prep shot of apple cider gravy for pork chops

    Spoon the cream sauce over the chops and garnish with fresh herbs, if desired.

    Front shot of boneless stovetop pork chops in a cast iron skillet with cider gravy

    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!

    Close up shot of four boneless stove top pork chops in a skillet with apple cider gravy

    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
    Shot of stovetop pork chops garnished with fresh rosemary
    Print Pin
    5 from 12 votes

    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
    0 minutes
    Total Time 30 minutes
    Servings 4 servings
    Calories 349.4kcal
    Author Blair Lonergan

    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
    • ⅓ 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!
    Recipe adapted from Nigella Lawson.

    Nutrition

    Serving: 1/4 of the pork and gravy | Calories: 349.4kcal | Carbohydrates: 5g | Protein: 46.4g | Fat: 16.3g | Saturated Fat: 7.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.1g | Cholesterol: 136.9mg | Sodium: 521.1mg | Potassium: 14.7mg | Sugar: 0.6g | Vitamin A: 5.8IU | Vitamin C: 0.2mg

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

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    Reader Interactions

    Comments

    1. Gayle @ Pumpkin 'N Spice

      October 21, 2016 at 7:46 am

      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!

      Reply
      • Blair

        October 21, 2016 at 8:01 pm

        Thanks, Gayle! These were such a fun way to dress up pork chops quickly and easily!

        Reply
    2. Kristy from Southern In Law

      October 21, 2016 at 5:06 pm

      This looks incredible! I love dijon mustard - and especially love it in creamy sauces! Yum!

      Reply
      • Blair

        October 21, 2016 at 8:02 pm

        Thank you! Isn't it great in sauces?! I use it ALL of the time! 🙂

        Reply
    3. Robyn Gleason

      October 24, 2016 at 8:55 am

      5 stars
      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!

      Reply
      • Blair

        October 24, 2016 at 6:21 pm

        You're so kind, Robyn! I can't wait to see your version. I know it will be dreamy!

        Reply
    4. larry dunn

      November 08, 2016 at 10:27 pm

      5 stars
      I really love it in creamy sauces. Yummy yummy.Waiting to see your new version next visit

      Reply
    5. Jessie

      November 16, 2016 at 11:07 pm

      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!

      Reply
      • Blair

        November 17, 2016 at 7:29 am

        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!

        Reply
      • Jennifermlc

        July 18, 2017 at 5:40 pm

        Did you accidentally use apple cider vinegar? I grabbed the wrong thing and my cream curdled instantly.

        Reply
    6. Emily

      November 18, 2016 at 2:53 am

      5 stars
      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 🙂

      Reply
      • Blair

        November 18, 2016 at 12:57 pm

        Thanks, Emily! Enjoy!

        Reply
        • Katie

          February 26, 2017 at 10:31 am

          Hi Blair,
          Are you using apple cider vinegar or apple cider juice?

          Thank you,
          Katie

          Reply
          • Blair

            February 26, 2017 at 4:43 pm

            Hi, Katie! Just regular apple cider (the juice, not the vinegar). 🙂

            Reply
    7. Madisyn

      December 25, 2017 at 1:12 am

      Allergic to apple, can I use another fruit juice as a sub? Thanks! Looks delicious!!

      Reply
      • Blair

        December 25, 2017 at 5:34 am

        Hi, Madisyn! Yes, another juice should work fine. Maybe try orange?

        Reply
    8. Cora Campanella

      October 14, 2018 at 7:38 pm

      What can I use instead of heavy cream don't have any just laying around???

      Reply
      • Blair

        October 14, 2018 at 7:53 pm

        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.

        Reply
    9. Patricia Jones

      October 07, 2019 at 6:12 am

      5 stars
      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...!

      Reply
      • Blair

        October 07, 2019 at 1:56 pm

        Thanks, Patricia! I hope you enjoy it! 🙂 That gravy is definitely delicious!

        Reply
    10. Teresa

      October 13, 2019 at 9:38 pm

      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!!

      Reply
      • Blair

        October 14, 2019 at 11:48 am

        I'm so happy to hear that, Teresa! I love that your husband even approved of the gravy! 🙂

        Reply
    11. Grammyprepper

      October 14, 2019 at 1:57 am

      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?

      Reply
      • Blair

        October 14, 2019 at 11:50 am

        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!

        Reply
    12. Emily

      November 08, 2019 at 6:55 pm

      5 stars
      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

      Reply
      • Blair

        November 09, 2019 at 5:39 am

        Yay! Thanks, Em! Sounds like the perfect meal! 🙂

        Reply
    13. Alina Patric

      February 05, 2020 at 11:27 am

      5 stars
      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.

      Reply
      • Blair

        February 05, 2020 at 1:59 pm

        Thanks, Alina!

        Reply
    14. pinoy rewind

      August 19, 2020 at 5:12 am

      5 stars
      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.

      Reply
      • Blair

        August 19, 2020 at 5:52 am

        Thank you!

        Reply
    15. Moya

      September 24, 2020 at 12:11 pm

      5 stars
      Love this great recipe article. Thank you for sharing it

      Reply
    16. Eral

      February 16, 2021 at 1:08 pm

      5 stars
      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

      Reply
    17. Juliya

      July 12, 2021 at 10:28 am

      5 stars
      The gravy is definitely delicious. This looks fabulous with more delicious...I can't wait make it. Thanks for sharing this amazing recipe.

      Reply
      • Blair

        July 12, 2021 at 8:06 pm

        Hope you enjoy, Juliya!

        Reply
    18. jeena

      September 05, 2021 at 1:03 pm

      5 stars
      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/

      Reply

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