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Juicy Pork Chops with Apple Cider Cream Sauce

Some people believe there's a correlation between beautiful food and difficult food. However, I don't believe the two go hand-in-hand, and today's Pan-Seared Pork Chops with Apple Cider Cream Sauce prove it. We brine and then pan-sear pork chops until golden brown and juicy, then simmer them in a brown butter apple cider cream sauce and fried sage leaves. 
Course Main Course
Cuisine American
Keyword pork chops, apple cider, brandy cream sauce
Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Servings 2 people
Calories 680kcal
Author Nicole
Cost $20


  • Cast iron skillet


  • 1 1/4 cup apple cider, divided
  • 3 tbsp kosher salt
  • 3 tbsp apple cider vinegar, divided
  • 2 bone-in pork chops
  • 2 tbsp unsalted butter, divided
  • 20 sage leaves
  • 2 tsp whole-grain mustard
  • 1/2 cup heavy cream
  • 1 tsp white sugar

Goat Cheese Mashed Potatoes

  • 1 1/2 lbs Yukon gold potatoes
  • 5 oz goat cheese
  • 1/2 cup + 1/8 cup 1/2 & 1/2
  • 2 tbsp unsalted butter
  • 1 tsp kosher salt


  • 1-2 hours before cooking, add 1 cup apple cider, 3 tablespoons salt and 1 tablespoon of vinegar to a large plastic ziplock. Add pork chops. Place in a shallow dish and let it soak for 1-2 hours. 
  • Preheat oven to 350 degrees. 
  • Remove pork chops from the baggie and pat dry with paper towels. You want the chops to be completely dry. Season liberally with salt. Heat a large cast-iron skillet to a medium-high heat. Add 1 tablespoon of butter. Swirl the pan and when the butter begins to brown, turn the heat down to medium and add pork chops. Sear until golden brown and crusty, about 2-3 minutes. Flip and cook another 2-3 minutes until seared on the other side. 
  • Remove chops from pan and set on a plate. Cover with foil. Add remaining butter to the pan, and when it starts to brown, add sage. Fry sage leaves for 30 seconds or until slightly brown. Remove from pan and drain on paper towels. Use an instant read thermometer to see If the pork chops are at 145 degrees. If they are, continue to make the sauce, if they aren't, add back to the pan and place in the oven until they reach 145 degrees. I had to do this for about 3-4 minutes. 
  • Remove the chops from the pan again, and set on a plate. Cover with foil. Set the pan back over a medium heat. Add vinegar and mustard to the pan. Whisk until combined. (It will spatter, that's ok). Whisk in remaining apple cider, cream or half and half and sugar. Bring to a boil and then reduce to a simmer until thickened, about 2-3 minutes. Season to taste with salt and pepper.
  • Serve pork chops over mashed potatoes. Spoon sauce over and sprinkle with fried sage leaves. 

Goat Cheese Mashed Potatoes

  • Cut potatoes into quarters. Add to a medium stock pot. Cover with water. Season water with salt. Bring to a boil and cook until potatoes are fork-tender. Drain.
  • Add potatoes back to pan, along with goat cheese, half and half, butter and salt. Use a potato masher to smash the potatoes. Season to taste with salt and pepper. 


Recipe can easily be double or triples for four or six people!


Serving: 1pork chop with sauce | Calories: 680kcal | Carbohydrates: 21g | Protein: 37g | Fat: 49g | Saturated Fat: 26g | Cholesterol: 229mg | Sodium: 10646mg | Potassium: 775mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1230IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg