Brimming with flavors reminiscent of classic Pork Normandy, these pork chops with cider cream sauce are similarly delectable, but conveniently cooked in a mere fraction of the time. Plus they could hardly be any easier to prepare. This is a very quick, but elegant, dish that is absolutely perfect for autumn. That said, pork chops with cider cream sauce stay in regular rotation on my table the whole winter through.
With all that sauce, this recipe pairs beautifully with creamy mashed potatoes.
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Ingredients for Pork Chops with Cider Cream Sauce
- center cut boneless pork chops
- kosher salt and fresh ground black pepper
- dried thyme
- sunflower oil (or any neutral oil)
- shallot
- dijon mustard
- Calvados
- hard cider
- heavy whipping cream
See recipe card for quantities.
Instructions for Pork Chops with Cider Cream Sauce
Prepare the shallot and then season the pork chops with salt, pepper, and dried thyme.
Place a large skillet over medium heat and add the oil. When the oil is hot, add the pork chops and cook for about 5 to 10 minutes per side (depending on their thickness), or until the internal temperature has reached at least 145℉.
Transfer the pork chops to a plate and cover with foil. Set them aside while you prepare the sauce.
Add the finely chopped shallot to the pan and sauté until beginning to caramelize, stirring occasionally, about 5 minutes.
Then add the Calvados and mustard, stirring to release any browned bits remaining in the bottom of the pan.
Add the hard cider and the heavy whipping cream, gently stirring everything together.
Reduce the heat to medium low and simmer until the sauce has slightly thickened, about 10 minutes. Then taste for seasoning, adding salt and pepper if desired.
Ladle the sauce over the pork chops and enjoy, perhaps with some creamy mashed potatoes and your favorite green vegetable alongside.
Hint: Interested in cooking this for guests? The recipe can easily be doubled. Just make sure that you choose a large enough skillet.
Equipment
This is one of those dishes where a digital thermometer comes in really handy, since it allows you to easily determine precisely when your pork chops have been perfectly cooked. I swear by my Thermapen.
Storage
Have a leftover pork chop with cider cream sauce on your hands? It will keep in the refrigerator for 3 to 4 days.
Top tip
If you don't have a bottle of Calvados on hand, no problem. You can simply substitute a couple extra tablespoons of hard cider. On the other hand, maybe you prefer your sauce without the "sauce" component? In that case, another option is to use plain old fashioned apple cider instead of the hard stuff.
Related
Looking for more saucy meat recipes to keep you warm when it gets cold? Try these:
Pairing
These are a few of my favorite drinks to serve alongside pork chops with cider cream:
📖 Recipe
Pork Chops with Cider Cream Sauce
Equipment
- large skillet
- digital thermometer (optional, but useful)
Ingredients
- 2 center cut boneless pork chops
- kosher salt and fresh ground black pepper
- ½ teaspoon dried thyme
- 1 tablespoon sunflower oil (or any neutral oil)
- 1 medium shallot finely chopped
- 1 tablespoon dijon mustard
- 2 tablespoons Calvados
- ⅔ cup hard cider
- ½ cup heavy whipping cream
Instructions
- Season the pork chops with salt, pepper, and dried thyme.
- Place a large skillet over medium heat and add the oil. When the oil is hot, add the pork chops and cook for about 5 to 10 minutes per side (depending on their thickness), or until the internal temperature has reached at least 145℉. Transfer the pork chops to a plate and cover with foil, setting them aside while you prepare the sauce.
- Add the finely chopped shallot to the pan and sauté until beginning to caramelize, stirring occasionally, about 5 minutes.
- Add the Calvados and mustard, stirring to release any browned bits remaining in the bottom of the pan.
- Add the hard cider and heavy whipping cream, gently stirring everything together. Reduce the heat to medium low and simmer until the sauce has slightly thickened, about 10 minutes. Then taste for seasoning, adding salt and pepper if desired.
- Ladle the sauce over the pork chops and serve.
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