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Creamy Apple Cider Pork Chops with Bacon and Fennel

Tender, golden-brown pork chops simmered in a creamy apple cider sauce with bacon, fennel, red onion, garlic, and fresh sage. This easy skillet dinner is savory, slightly sweet, and especially delicious served with mashed potatoes.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 490 kcal

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
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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