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!
Servings 4 servings
- 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
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.
Recipe adapted from Nigella Lawson.
- 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!
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