Flash-Braised Pork Chops with Apples and Cream | Midwest Living

Flash-Braised Pork Chops with Apples and Cream

Flash-Braised Pork Chops with Apples and Cream

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  • Makes: 4 servings
  • Yield: 4 pork chops plus 2 cups apples
  • Hands On 25 mins
  • Total Time 35 mins

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Braising sounds slow, but it can be weeknight-fast. After a skillet sear, pork rib chops and apples simmer in cider for 10 minutes. A swirl of cream and Dijon makes a luscious pan gravy at the end.


  • 4 bone-in rib pork chops, cut 1-inch thick (1 3/4 to 2 pounds)
  • Kosher salt
  • Black pepper
  • 1 tablespoon canola or corn oil
  • 2 firm cooking apples, such as Gala or Braeburn, cored and cut into 1/2-inch thick wedges
  • 1 tablespoon unsalted butter
  • 3 large shallots, finely chopped
  • 4 large garlic cloves, minced
  • 2 sprigs fresh sage
  • 2 tablespoons plus 1/2 teaspoon sherry vinegar, divided
  • 1 cup apple cider
  • 3 tablespoons heavy cream
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon finely chopped fresh sage


  1. Season pork with salt and pepper. In a very large skillet, heat oil over medium-high heat. Add pork chops. Cook for 2 minutes, turning once halfway through cooking. Transfer pork to a plate. Add apples to skillet. Cook until nicely browned, 3 to 4 minutes. Season with salt. Transfer to plate with pork.
  2. Reduce heat to medium. Add butter and shallots to the skillet and cook for about 3 minutes. Add garlic and sage sprigs; cook until just fragrant, about 30 seconds. Add 2 tablespoons of the vinegar; stir to release browned bits from the bottom of the pan. Add cider; bring to a simmer. Return pork chops and their juices to pan; reduce heat to low. Cover and gently simmer until pork is done (145 degrees ), about 10 minutes, adding the apples during the last 5 minutes of cooking. Transfer pork and apples to a plate.
  3. Increase heat to medium-high. Simmer mixture until reduced by about half, about 5 minutes. Whisk in cream, mustard, chopped sage and the remaining 1/2 teaspoon vinegar. Simmer 1 to 2 minutes more or until thickened a bit. Return pork and apples to skillet and serve.

Nutrition Facts

(Flash-Braised Pork Chops with Apples and Cream)

Servings Per Recipe 4, Polyunsaturated fat (g) 3, Folate (µg) 10, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 1, fiber (g) 3, sodium (mg) 241, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, chol. (mg) 87, Thiamin (mg) 0, Fat, total (g) 16, vit. C (mg) 8, carb. (g) 24, Niacin (mg) 8, sat. fat (g) 7, Riboflavin (mg) 0, Potassium (mg) 679, cal. (kcal) 348, vit. A (IU) 385, iron (mg) 1, pro. (g) 27, calcium (mg) 57, sugar (g) 18

Comments (1)

gallolis wrote:
This meal went together so quickly and everyone in the family loved it. I always think it helps to keep pork moist if you use it fresh and not from the freezer. These chops were moist and the sauce was great. We served it with a side of green beans.

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