Pork Chops With Apples and Cider Recipe (2024)

I have been using a low heat technique that produces a moist chop every time. They must be at least 1/2-3/4" thick, start with room temp chops in no heated pan then turn heat to medium.

I've made this 3 times, with some variations, and it's great. Used a more modest amount of salt and relatively large amounts of allspice and black pepper, no cloves.
I used fresh cider and a splash of cider vinegar for the sauce once, but it is even better with hard cider. I didn't use any stock at all, just boiled down the cider to syrup, added mustard, thickened with cornstarch and water, then thinned down with heavy cream.
Glad to have this recipe in my rotation!

For those using dried spices, you may find these conversions helpful.For every 8 peppercorns called for, use 1/4 teaspoon ground pepper in its place.Use one teaspoon of whole cloves in place of 3/4 teaspoon of ground cloves (so that's 1 to 1/3 times as many whole cloves as ground cloves).6 whole allspice berries = 1/4 to 1/2 tsp ground allspice.1 tablespoon fresh chopped sage = 1 teaspoon dried sagehttps://www.thespruceeats.com/

Loved this and "cheated" quite a bit. I used dried spices, the amounts determined by smell (and adjusted each time I have made this) and made a dry rub for the pork. I cooked the apples in butter and Apple Jack, and made a quick cold sauce of yogurt and dijon mustard and the spices to serve on the side. I used a leftover chop the next day cubed and tossed into a vegetable stir-fry. Outstanding! My family has learned to love pork--thanks David.

We JUST had this for dinner, the only pork chops I have ever made, in 50 years of cooking, that turned out to be both tender and flavorful. 1 inch chops, browned gently in butter, still raw in center, then rested in a 200 degree oven for quite a while, since the rest of the meal took at least 45 minutes. I was worried the meat might not be cooked; it was perfect. Yes, the salt should be reduced, maybe by 1/3. That sauce is just delicious! The whole thing will go faster next time. Thank you, NYT!

I made this tonight using a pork tenderloin. I used dried spices for a dry rub and used applesauce as a thickening agent. Just delicious.

I cooked this and it was great. Only because I didn't have these ingredients I substituted yogurt for the creme fraiche, apple juice for the apple cider and corn starch for the potato starch. Came out great.

Four apples are even better, and if you're out of Calvados, it's still the most amazing recipe; the entire family gets excited when I'm making this.

Wish I'd paid more attention to the comments before cooking. First of all, I included the salt in the spice grinder, which turned it to powder. Second it was WAY too much, and I'm a salt-a-holic. The flavors were really good, but the salt made it nearly inedible. :-(

Way too much salt. Double herbs, keep salt separate. Salt meat using a shaker to taste, then rub on herb mix. Also thought it a bit heavy on the mustard.

The brining of the pork chops made them tender and juicy and *salty.* Next time I would scrap off the salt before flouring (not in the recipe), maybe even rinse and pat dry. The sauce is pretty good--not the subtle blend of "normande" flavors I was hoping for, however.

I have made this numerous times. Instead of pork chops I make medallions out of a tenderloin. I pretty much follow the directions but finish cooking the pork by simmering in the sauce. They are so tender, no knives are necessary.

4 min per side seemed too long even with thicker chops.Apples were great.Used only 1/2 tbsp salt in rub - maybe use 2 tsp next time and just preground spices plus the sage - add more of all of themHard cider would have been better than just regular ciderBoil down the stock moreUse only 1 tsp mustard not 2

Sorry but this recipe was an absolute waste of time. I've made MANY recipes from NYTimes but this one failed, too salty (yes, I read the reviews), sage took over (while I even cut back on that), too many steps for this dish, in general. It was a MEH recipe. I did love the apples in butter and I'll keep that in mind for my next pork dish that will be a tenderloin coated with light sage wrapped in bacon in the oven. Not a fan of this though. Total time suck.

Did one tsp of rubbed sage Could get away with heavy cream Slower cook pork. Make sure to tenderize pork. Maybe try sous vide

I've made this several times and it's great, but sautéing the apples in butter makes a real dark mess of whatever pan I'm using. Today I'll be trying a non-stick, which I may or may not have used in the past. Any other suggestions on this problem? Lower heat maybe? I've been trying to get a little char on the apples while still leaving them somewhat crisp.

Waaaayyyyy too much salt. Made the pork chops inedible. :/

Don't skip making the sauce - it's yummy! I thought the salt rub was a bit too salty - so be careful of that. All in all - a great dish that's not too hard to make! I used fresh cider and the apples are divine!

My family complained about the level of salt, but it didn’t bother me.My complaint is that pork loin is super-lean, and there’s a shortage of fat in this recipe.The apples were underseasoned, and the sauce was too thin. Were I to do it again, I would probably add applesauce (or just ditch the sauteed apples), more creme fraiche, cinnamon, and maybe mace.

One of my favorites. If you have mulled cider it is great in this recipe. I freeze 1/2 c portions to have on hand just for this. My chops are extra-thick so I often cut in half to make this recipe. Any ideas on how best to do this with 1 1/2" thick chops are welcome. Thinking maybe finish in the oven rather than covering the pan might be best.

Delicious! I love apples with pork and this perfects that combo, especially with honeycrisp apples. My daughter isn’t fond of pork chops but asked that we have this again soon.

Way too salty. I would change it a couple of teaspoons.

Overall, a good recipe. Notes for next time: use a more robust cider ( used Lake City’s Darkside Dry), taste for sweetness, use a pinch of ground clove instead of grinding your own. If Chives are not in season, use green onion. We used honey and balsamic apple cider vinegar to punch up the apple flavour (we didn’t have any Calvados).

I would use a little less salt, but great recipe!

This was excellent. Used 4 bone in pork chops, powdered spices, apple cider, 1 tsp Dijon, corn starch, sour cream and no brandy. After sautéing chops for 4 minutes per side, put them in oven(which was set at 350 and already held the apples) while I made the sauce. Chops were perfectly done when sauce was finished. Try it, you’ll like it!

Very good. I used NutPods unflavored creamer, because I had to make it nondairy. I didn't have potato starch, so I used cornstarch. Our pork chops were a little over an inch thick, so after I made the sauce, I put the chops back into the cast-iron skillet, covered the pan, and put them into a 375F oven for 20 minutes. At the last minute, I added the apples and a little more Calvados. The results were really tasty. The flavor of the meat was superb.

Tendency to be too salty. Made with thick chops.

What kind of apples are recommended?