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Perfect Juicy Pan-Seared Pork Chops Recipe with Apple Cider Dijon Sauce

pan-seared pork chops - featured image
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This recipe delivers perfectly seared pork chops with a delicate crust and juicy interior, complemented by a luscious apple cider dijon cream sauce that balances creamy tanginess with sweet apple cider.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick (boneless works too)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (or avocado oil)
  • 2 tablespoons unsalted butter
  • 1 cup apple cider (fresh, not concentrate)
  • 1 teaspoon Dijon mustard
  • 1/2 cup heavy cream (or half-and-half)
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • Optional garnishes: fresh thyme or rosemary sprigs
  • Optional add-ins: sautéed apple slices

Instructions

  1. Remove pork chops from the fridge about 20 minutes before cooking to bring to room temperature. Pat dry with paper towels.
  2. Season both sides generously with salt and freshly ground black pepper.
  3. Preheat a cast iron skillet or heavy pan over medium-high heat for 3-5 minutes until very hot. Add olive oil and swirl to coat.
  4. Place pork chops in the pan without crowding. Sear undisturbed for 4-5 minutes until a golden crust forms.
  5. Flip and sear the other side for another 4 minutes. Press gently with tongs to check crust. Adjust heat if pan smokes excessively.
  6. Reduce heat to medium. Add butter and once melted, tilt pan and spoon butter over chops repeatedly for 1-2 minutes to baste.
  7. Check doneness with a meat thermometer aiming for 145°F (63°C). If thicker chops, cook a couple more minutes per side at lower heat.
  8. Transfer pork chops to a warm plate and cover loosely with foil. Rest for 5-7 minutes to lock in juices.
  9. In the same pan, reduce heat to medium. Add minced shallots and garlic; sauté for 1-2 minutes until fragrant but not browned.
  10. Pour in apple cider and scrape browned bits from pan with a wooden spoon. Simmer and reduce by half, about 5-7 minutes.
  11. Stir in Dijon mustard and heavy cream. Whisk gently and let sauce thicken for 3-4 minutes. Season with salt and pepper to taste. Add water or cider if too thick.
  12. Serve pork chops topped with apple cider dijon cream sauce. Garnish with fresh thyme or rosemary and optional sautéed apple slices.

Notes

Pat pork chops dry before seasoning to ensure a good sear. Do not crowd the pan to avoid steaming. Use a meat thermometer to avoid overcooking. Rest meat after cooking to lock in juices. Deglaze pan with cider to capture flavor for sauce. For dairy-free, substitute butter with coconut oil and heavy cream with coconut cream. For gluten-free, verify Dijon mustard is gluten-free.

Nutrition

Keywords: pork chops, pan-seared pork chops, apple cider sauce, dijon cream sauce, easy pork recipe, juicy pork chops, weeknight dinner

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