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Pork Chops and sliced apples seared and smothered in a decadent apple cider and Sherry wine sauce.
This recipe for Pork Chops with Apples and Sherry-Cider Sauce is a perfect, quick and easy dinner that makes you feel like you are in a gourmet restaurant. Using only one pan to cook, it’s a quick clean up too!
Ingredients Needed for Pork Chops with Apples and Sherry-Cider Sauce
Pork Chops: In this recipe, I have chosen to use boneless pork chops, you could also use bone-in if that’s what you prefer. However, the cooking time would most likely take longer to reach an internal temperature of 145 degrees F.
Apples: I used granny smith apples. There are other varieties that you could use, but you would have to make sure that it’s one that holds up well when cooked. Not all apples are created equal on that front. Here’s a list from “The Kitchn” if you want to see what other types of apples might be good.
Butter, Flour, Canola Oil: You will need to make a roux to thicken the sauce, that is what the butter and flour are for. The high heat, neutral oil is for searing the pork chops.
Onions and garlic: Sautéed onions and garlic add an aromatic depth to the dish, you could also use shallots instead of onions
Apple cider: The sweet and fragrant apple cider delivers a special element to the pan sauce.
Sherry wine: I used a dry Fino sherry in this recipe. This is a drinking Sherry, however, you can also use a cooking sherry which would be found in the oil and vinegar of your local grocery store.
Dijon mustard and heavy cream: Dijon adds a little acidity to the sauce, and the cream brings richness.
Recipe Notes for Pork Chops with Apples and Sherry-Cider Sauce
Getting a nice golden brown sear on the pork chops: Whenever I sear meat, pork chops included, I make sure to give the meat some time at room temperature. You don’t want the meat chilled and straight out of the fridge. I also pat the pork chops dry with a paper towel. Let them sit drying out and getting the chill off on a cutting board or baking sheet for about 20 minutes, minimally before seasoning, dredging in flour, and searing over high heat.
Use a meat thermometer: The recipe calls for the pork chops to be baked for 8-10 minutes after they are seared. However, there are many factors that could affect the suggested cooking time. Such as the amount of time spent searing, the thickness of pork chops, and whether you opted for bone-in pork chops. For accurate cooking, it’s best to use a meat thermometer.
Choosing the right Sherry and Apple Cider: There is cooking sherry found in the grocery store, that’s pretty inexpensive and shelf stable. It’s found in the aisle where vinegar would be. Personally, I like to use a higher quality, Sherry wine that is suitable for drinking. This would be purchased in a liquor store. Also, there are several kinds of Sherry, I used dry fino sherry. In addition to selecting the right sherry, you will also want a natural apple cider (not apple juice) and try to get one without all the mulling spices as it will overpower your sauce.
How to Make Pork Chops with Apples and Sherry-Cider Sauce
Pork Chops with Apples and Sherry-Cider Sauce
- 6 pork chops thick cut
- ½ tsp salt
- 1/2 tsp fresh cracked black pepper
- 2 tbsp vegetable oil or other neutral, high smoke point oil
- 1/4 cup flour
- 2 apples Peeled and sliced. I used Granny Smith
- 2 Tbsp butter
Cider Sherry Pan Sauce
- 1/2 onion thinly sliced
- 2 clove garlic minced
- 2 Tbsp butter unsalted
- 2 tbsp flour
- 2 cup apple cider
- 1/4 cup dry Sherry wine
- 1 tsp Dijon mustard
- 1 tbsp heavy cream
- Preheat the oven to 350 degrees
- Remove pork chops from packaging, pat dry with a paper towel season with salt and pepper, then let sit at room temperature for 15-20 minutes. Meanwhile, prep the apples, sliced onion (use mandoline if you have) and mince garlic.
- Heat oil in a large skillet over high heat. Dredge all sides of pork chops in flour. When oil shimmers, the pan is hot enough for a good sear. Working in batches, so as not to overcrowd the pan, sear pork chops for 3 minutes on each side. You should have a golden brown sear. Place all seared pork chops on a baking sheet and set aside.
- Melt 2 tbsp of butter. Add apple wedges to the skillet in a single layer and cook until lightly browned, about 2 minutes. Flip apples over and brown the other side. Remove apples to a plate. Sauté onions until translucent and add to plate with apples.
- At this time, begin baking the pork chops in a preheated oven. Cook time will depend on the thickness of pork chops, but approximately 8-10 minutes, or until an instant-read thermometer reads 145 degrees.
Make Cider Sherry Pan Sauce
- While pork is in oven make the sauce. Reduce heat to medium and melt 2 tbsp butter. Add onions and sauté until translucent. Add flour and whisk together with the butter and onions. Next, add minced garlic and sauté 30 seconds. Pour sherry wine into the pan, whisking constantly to incorporate without any lumps. Now gradually add the apple cider and continue whisking as sauce simmers and thickens.
- Add Dijon and heavy cream, whisk again. Add reserved apples. Let sauce simmer for 5 minutes. If sauce is too thick to your liking, add a bit of water. Sauce should be thick enough to coat the back of a spoon. Adjust salt to taste.
- Remove from heat at reurn pork to pan to coat with sauce.