These apple cider pork chops are browned in bacon drippings and finished in a creamy skillet sauce made with fresh apple cider, fennel, red onion, garlic, sage, and Dijon mustard. Crispy bacon scattered over the top adds a salty bite that balances the sweetness of the cider. Serve the pork chops with mashed potatoes and crusty bread to catch every bit of that creamy cider sauce.
A Note From My Kitchen
By the end of a Texas summer, I am more than ready for fall. I'm tired of the heat, tired of watering everything, and definitely ready to cook something besides meals designed to keep the kitchen cool.
Apple cider is one of those ingredients I start reaching for as soon as the first cooler days arrive. It works especially well with pork. The cider adds sweetness and a little acidity, while bacon, fresh sage, and Dijon mustard keep the sauce firmly on the savory side. I added fennel and red onion because both soften and caramelize as they cook, giving the sauce even more flavor.
This also gives me a good excuse to make a batch of my homemade apple cider. You can use some in the sauce, pour a couple of mugs to enjoy with dinner, and save the rest for some baked apple cider donuts.
~ Holly ❤️
Let's Gather Up the Ingredients
- Boneless pork chops: Choose four thick-cut pork chops, preferably about 1 inch thick, so they stay juicy while browning.
- Thick-cut bacon: The bacon adds a salty, smoky flavor, and the drippings are used to sear the pork chops and cook the vegetables.
- Fennel: Fresh fennel softens and becomes slightly sweet as it cooks. Remove the stalks and core, then thinly slice the bulb.
- Red onion: Red onion adds another layer of sweetness and color to the creamy cider sauce.
- Garlic: Thinly sliced garlic adds savory flavor without overpowering the cider.
- Fresh sage: Sage is a natural match for both pork and apples. Fresh sage will give the sauce the best flavor, but dried sage can be used in a pinch.
- All-purpose flour: A small amount helps thicken the cider sauce.
- Apple cider: Use fresh apple cider rather than apple juice or apple cider vinegar. Store-bought cider works well, or use a batch of my [homemade apple cider].
- Sour cream: Sour cream makes the sauce creamy while adding just enough tang to balance the cider.
- Dijon mustard: A teaspoon of Dijon cuts through the sweetness and rounds out the savory flavors.
- Salt and black pepper: Season the pork chops generously and add more to the sauce as needed.
How to Make Apple Cider Pork Chops
Start by patting 4 thick-cut boneless pork chops dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
Cook 4 slices of chopped thick-cut bacon in a large skillet over medium heat until crisp, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon, leaving the drippings in the skillet.
Add the pork chops to the skillet and cook for 4-5 minutes per side, or until golden brown and the center reaches 145°F. Transfer the pork chops to a plate and loosely cover them with foil.
Leave about 2 tablespoons of bacon drippings in the skillet. Add 1 thinly sliced fennel bulb and 1 thinly sliced small red onion. Season lightly with salt and pepper, then cook for 5-7 minutes, stirring occasionally, until softened and beginning to caramelize.
Add 2 thinly sliced garlic cloves and 1 tablespoon finely chopped fresh sage. Cook for about 30 seconds, just until fragrant.
Sprinkle 2 teaspoons all-purpose flour over the vegetables and stir for 30 seconds. Slowly pour in 1½ cups apple cider, scraping up the browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer and cook for 3-5 minutes, until the cider has reduced slightly and the sauce begins to thicken.
Reduce the heat to low. Stir in ½ cup sour cream and 1 teaspoon Dijon mustard until the sauce is smooth. Do not allow the sauce to boil after adding the sour cream.
Return the pork chops and any juices from the plate to the skillet. Spoon the sauce over the top and warm everything together for 1-2 minutes. Sprinkle with the crispy bacon before serving.
Tips for Success
- Use thick-cut pork chops. Boneless chops about 1 inch thick are less likely to dry out while you build a good golden-brown crust.
- Pat the pork chops dry. Removing excess moisture helps them brown instead of steam.
- Don't overcrowd the skillet. If your skillet isn't large enough to hold all four pork chops without overlapping, sear them in two batches.
- Watch the internal temperature. Pork chops are ready when the thickest part reaches 145°F. Remove them promptly so they stay tender and juicy.
- Slice the fennel and onion thinly. Thin slices soften and caramelize more evenly, so they blend naturally into the sauce.
- Lower the heat before adding the sour cream. Once it goes into the skillet, keep the sauce at a gentle heat and don't let it boil, or the sour cream may separate.
- Adjust the sauce as needed. If it becomes too thick, stir in another splash of apple cider. If it seems too thin, let it simmer for another minute before returning the pork chops to the skillet.
- Use apple cider-not apple cider vinegar. Apple cider gives the sauce a mellow apple flavor and subtle sweetness. Vinegar would make it far too acidic.
Frequently Asked Questions
Yes. Bone-in chops work well, but they may take a few extra minutes to cook. Use an instant-read thermometer and cook until the thickest part reaches 145°F without touching the bone.
Apple juice will work in a pinch, but the sauce won't have quite as much apple flavor. Choose an unsweetened apple juice and avoid anything made from concentrate if possible.
Crème fraîche is the best substitute because it adds the same creamy tang and is less likely to separate. Heavy cream will also work, although the finished sauce will be richer and less tangy.
Yes. Replace it with an additional small onion or a thinly sliced apple. The flavor will be different, but both work nicely with the pork and cider sauce.
This recipe is best served immediately because reheating can dry out the pork. You can slice the fennel and onion, chop the bacon and sage, and measure the sauce ingredients earlier in the day.
Store the pork chops and sauce in an airtight container in the refrigerator for up to three days. Reheat gently in a covered skillet over low heat, adding a splash of apple cider or water to loosen the sauce. Avoid boiling it because the sour cream may separate.
Cooking for Two
This recipe makes four pork chops, but it is easy to cut in half for two people. Use two pork chops and halve the remaining ingredients. Just be sure to use a skillet large enough to give the chops room to brown but not so large that the smaller amount of sauce evaporates too quickly.
You can also prepare the full recipe and save the extra two pork chops for another meal. When reheating, warm them gently in the sauce over low heat and add a splash of apple cider if the sauce has thickened.
What to Serve with Apple Cider Pork Chops
Mashed potatoes are my first choice for these pork chops because they soak up the creamy cider sauce. Roasted potatoes, buttered egg noodles, or rice pilaf would also work well.
For something green, serve them with roasted Brussels sprouts, green beans, or a simple arugula salad dressed with lemon juice and olive oil. Add a loaf of crusty bread if you want to make sure none of that sauce gets left behind.
Final Thoughts
These apple cider pork chops are the kind of dinner that makes the first cool evening feel worth the wait. The pork stays tender, the bacon adds a smoky, salty bite, and the creamy cider sauce is just sweet enough without losing its savory flavor.
Serve them over mashed potatoes, spoon plenty of fennel and onion sauce over the top, and enjoy every minute of fall while it lasts.
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Get the 12-Week Bundle →Creamy Apple Cider Pork Chops with Bacon and Fennel
Ingredients
- 4 slices thick-cut bacon chopped
- 4 thick-cut boneless pork chops about 1 inch thick
- 1 teaspoon kosher salt divided, or to taste
- ½ teaspoon freshly ground black pepper divided, or to taste
- 1 fresh fennel bulb thinly sliced
- 1 small red onion thinly sliced
- 2 garlic cloves thinly sliced
- 1 tablespoon finely chopped fresh sage
- 2 teaspoons all-purpose flour
- 1½ cups apple cider
- ½ cup sour cream
- 1 teaspoon Dijon mustard
Instructions
- Add the chopped bacon to a large cast-iron skillet over medium heat. Cook until crisp and the fat has rendered, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
- Pat the pork chops dry and season both sides with salt and pepper.
- Increase the heat to medium-high. Add the pork chops to the skillet and sear for 4-5 minutes per side, or until golden brown and the thickest part reaches 145°F. Transfer the pork chops to a plate and set aside.
- Reduce the heat to medium. Add the sliced fennel and red onion to the skillet. Cook for 7-9 minutes, stirring occasionally, until softened and beginning to caramelize.
- Add the garlic and sage. Cook for about 30 seconds, just until fragrant.
- Sprinkle the flour over the vegetables and stir until no dry flour remains. Cook for 1 minute.
- Slowly pour in the apple cider, scraping the bottom of the skillet to loosen the browned bits. Bring the mixture to a gentle simmer and cook for 5-7 minutes, until the cider has reduced slightly.
- Reduce the heat to low. Stir in the sour cream and Dijon mustard until the sauce is smooth and creamy. Do not allow the sauce to boil.
- Return the pork chops and any juices from the plate to the skillet. Spoon some of the sauce and vegetables around the chops and warm gently for 2-3 minutes.
- Sprinkle the cooked bacon over the pork chops and serve immediately with mashed potatoes, if desired.
Notes
Nutrition Facts
Approximate per serving - based on 4 servings| Calories | 490 kcal |
| Protein | 42 g |
| Carbohydrates | 20 g |
| Fat | 26 g |
| Fiber | 2 g |
| Sodium | 720 mg |
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