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Tonight's Dinner: Pork Chops with Sautéed Apples

Jennifer is a stay-at-home mom with a passion for writing, vintage clothes, old movies and cooking, especially dinners and desserts. Jennifer loves writing so much that whenever she has a spare moment, she spends it writing fiction or ad...

Apples Make these Pork Chops Extra Sweet

Boneless pork chops are always a great alternative to chicken or steak. But, if you're at a loss of what to do with them, just add a little apple cider and some sautéed apples for a delicious dinner the whole family will love.

Apples Make these Pork Chops Extra Sweet

Pork is a wonderful protein. It doesn't matter if it's a chop, a loin, or a rack of ribs. It doesn't matter if it's grilled, seared, or baked. There are so many options, I was pretty sure I'd tried everything when it came to preparing the protein, but then I discovered a recipe in Sunset Magazine that called for apples and apple cider. I'd never tried sweet fruits on pork chops before. I can't believe I've been missing out on this awesome combination of flavors. After this delicious meal, I'm definitely going to try it again and again. You should too.

Pork Chops with Sautéed Apples


  • 4 1/2 cups apple cider, divided
  • 1/4 cup kosher salt
  • 2 bay leaves
  • 2 garlic cloves, minced
  • 4 boneless pork chops
  • 3 tablespoons butter, divided
  • 1/2 cup chicken stock
  • 2 tablespoons whole-grain mustard
  • 1/2 cup whipping cream
  • 2 apples, peeled and cored
  • 2 tablespoons butter


  1. In a large bowl, mix 4 cups cider, 2 cups cold water, salt, bay leaves and garlic; add the pork chops, cover the bowl and chill for at least 3 hours and up to 1 day.
  2. Preheat oven to 325 degrees F. Remove chops from marinade and blot dry.
  3. Melt 2 tablespoons butter in large skillet over medium-high heat; add pork chops and cook until well browned, about 5 minutes per side; lay the chops in a 9 x 13-inch pan and bake until no longer pink at center, 15 to 20 minutes.
  4. While chops bake, pour remaining 1/2 cup of cider into hot skillet; with a wooden spoon, scrape any browned bits from bottom of pan; add chicken stock and increase heat to high and boil until sauce has reduced to about 1/2 cup, 8 to 10 minutes; remove from heat and stir in remaining 1 tablespoon butter and mustard. Once the sauce has stopped bubbling, stir in the whipping cream.
  5. To sauté apples: cut apples into wedges. In a medium skillet over medium heat, melt 2 tablespoons butter; add apple wedges and cook, stirring occasionally, until apples are tender but not mushy, about 4 minutes.
  6. Spoon cider sauce over each pork chop and serve topped with sautéed apples.

>>More Tonight's Dinner Recipes

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Vanilla Peach Pork Chops

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