This pork chops with apples recipe is inspired by the beautiful and delicious flavors of Normandy, a region in northern France famous for its cider, apples and rich cuisine. It’s a sweet and savory dish where the pork chops are first pan seared and then simmered in a heavenly sauce made from apples, cider and cream. Normandy pork chops with apples and cider is a satisfying, flavorful dish perfect for a comforting and cozy fall or winter meal.

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This dish is a wonderful way to bring a touch of France into your kitchen, combining savory pork with the sweetness of the apples and cider. The region of Normandy is not only famous for its D-day beaches and beautiful cities like Deauville and Honfleur, but also for its cheeses, cider, calvados, seafood, butter and cream.

These apple cider pork chops are a perfect one-pan dish to highlight the best fall flavors, just like this French apple cider chicken, creamy pumpkin and spinach stew and this butternut sage pasta dish.

Apple pork chops ingredients

• Pork Chops: I use bone-in, thick cut pork chops which adds more flavor and helps the pork chops to retain their juices. For this recipe, avoid lean pork chops as it might dry out during the cooking process. Also make sure the chops are at least 2/3 to 1 inch (1.5 – 2.5 cm) thick for better and equal searing.
• Apples: Use a sweet variety of apples, like Pink Lady, Jonagold, Golden Delicious or Boskoop in this dish. A more tart Granny Smith will also work well.
• Cider: Use a dry cider preferably from the French regions of Normandy or Brittany, or any other alcoholic hard dry apple cider. Avoid the sweet and commercial versions since they contain too much sugar and the taste isn’t the same as the hard or French apple cider.
• Butter: Butter is used to sear the pork chops as well as to cook the apples. Preferably use unsalted butter to better control the salt.
• Oil: Use olive oil or any other cooking oil to combine with the butter to sear the pork chops.
• Onion and garlic: A yellow onion or shallot and 2 garlic cloves or more according to personal preference, to add extra depth of flavor to the sauce.
• Lemon: A squeeze of fresh lemon juice to add to the apples so they don’t turn brown after being cut.
• Cream: Use heavy cream or creme fraîche to make a creamier, thicker sauce.
• Dijon mustard (not on image): Adds a tangy acidity that helps to balance the sweetness of the cider and the apples in this pork dish.
• Salt and pepper: I use Kosher salt and freshly ground black pepper for seasoning.

What is French cider?

French cider is mainly produced in the regions of Normandy and Brittany. Normandy is a coastal region in northwest France, known worldwide for its D-Day beaches and picturesque towns like Honfleur and Deauville. Inland, you’ll find rolling green hills, farmland with grazing cattle, apple orchards, and charming villages. In terms of food, Normandy is famous for its cheeses, cider, butter, Calvados (apple brandy), seafood and cream.

Normandy cider is produced from locally grown apples and made by fermenting their juice. It typically has a lower alcohol content, averaging between 2% and 5%. Normandy cider comes in brut (dry), doux (sweet), and demi-sec (semi-dry) varieties. While it is lightly sparkling, it remains rich and intense, with vibrant fruity notes that reflect the region’s apple-growing heritage.

How to make pork chops with apples

You won’t believe how quick and easy it is to prepare this dish. In just 30 minutes the pork chops are perfectly cooked and simmered in a delicious creamy apple cider sauce.

Just follow these steps to make the best apple cider pork chops:

• Prepare the apples: Core the apples and cut in thin wedges. Not too thin as otherwise they will get too soft. I slice them in about 1/3 inch or 0.5 cm thick pieces. No need to peel the apples as the peel will provide more consistency during the cooking. Add the cut apples in a bowl and squeeze some lemon juice over them to prevent them turning brown. Set aside for later.
• Cut the onion and garlic: Peel and finely mince the onion and garlic.
• Season the pork chops: Season both sides of the pork chops well with salt and freshly ground pepper.

• Cook the pork chops: Add butter and oil in a large skillet or heavy bottom frying pan and heat over medium-high heat. I use a combination of both as the butter will give the chops a nice brown color and the oil has a higher smoking point which is better when browning the pork chops. When the butter starts to slightly foam, place the pork chops in the pan and sear each side for 3 to 4 minutes. When cooked, remove the meat from the pan and put on a plate to rest.
• Make the sauce: Add the chopped onions and garlic in the pan where you just cooked the meat and sauté for a few minutes until soft and fragrant. Deglaze the pan with the apple cider and with a wooden spoon gently loosen the cooked bits of meat. This is what adds flavor to the sauce, so make sure not to clean the pan after you’ve taken out the meat. Stir in the Dijon mustard and leave to simmer for a few minutes to reduce the sauce.

• Cook the apples: While the meat is searing, you can start cooking the apples. Melt butter in a pan over medium heat, add in the apples and cook for a few minutes until soft and golden. Toss the pan a couple of times. When the apples are cooked, pour in the cream and gently mix.

• Finish the sauce: When the cider is reduced, remove the pan from the heat and add the apples with cream in the cider. Carefully mix and place the pan back on very low heat. Put the meat in the sauce, as well as the meat juices that are left on the plate. Simmer on low heat until the sauce is slightly thickened and the meat is warm.

Useful tips & tricks

• Cooking time: Depending on the thickness of the pork chops, you may need to adjust the overall cooking time. A total of 3 to 5 minutes per side is fine in order not to overcook the meat as it will otherwise dry out if cooked too long. If the meat is not properly cooked, place the it back in the sauce and simmer until done.
• Cream: Use heavy cream otherwise the sauce might curdle. To avoid curdling, I add the cream first with the apples to warm up and when heated I pour it in the cider. If you add the cold cream directly in the warm cider sauce there is more chance of it curdling.
• Searing: Searing in a medium to hot pan is important to create a flavorful crust and to brown the meat. This caramelisation is what provides the flavor to the sauce which we will loosen when pouring the cider in the pan. This is called deglazing the pan. It will loosen all the tasty bits creating a perfect flavor base for your sauce.
• Heavy bottom pan: Use a heavy bottom pan or skillet for making this dish. This retains the heat better and will allow for even cooking.

How to store

These apple cider pork chops are best eaten immediately but could also be made in advance. Just keep in mind that the pork might dry out after reheating. If you have any leftovers, store in an airtight container in the fridge for up to 3 days.

To reheat in the microwave: Place the pork chops with sauce on a plate and warm in the microwave for a few minutes. This is for a quick reheat as it might dry out the meat.

To reheat in the oven: Place in an oven dish, cover with foil and warm the meat and sauce on low temperature in a preheated oven (300°F or 150°C). Remove after 10 minutes or when it’s warm.

Serving suggestions

This dish goes well with a wide variety of fall and winter side dishes. As this pork recipe is both hearty and sweet, it will work very well with warm side dishes like these roasted Brussels sprouts, mashed sweet potatoes, roasted butternut squash and sprouts or these sautéed green beans.

As for cold side dishes what also works great is this chopped endive salade or this shaved fennel salad or any leafy mixed greens salad.