French Pork with Apple Cream Sauce

Boneless pork chops are pan-fried then simmered in a rich sauce of shallots, granny smith apples, hard cider, and heavy cream. This French Pork recipe is date night perfection!

Looking for French pork recipes? This one is fabulous! Boneless pork chops are pan-fried then simmered in a rich sauce of shallots, granny smith apples, hard cider, and heavy cream. This French Pork recipe is date night perfection!

I know it’s still early summer, and I hate to get ahead of myself, but I seriously cannot WAIT for fall apples!

Boneless pork chops are pan-fried then simmered in a rich sauce of shallots, granny smith apples, hard cider, and heavy cream. This Pork in French style recipe is date night perfection!

I love to use the cider in recipes, especially hard cider like in this French Pork with Apple Cream Sauce recipe!

This is one of those fabulous recipes which looks and tastes a LOT more complicated than it really is.

The ingredients are easy to come by and they don’t require a lot of extra work to prepare them for the recipe. The whole French pork dish comes together in just 40 minutes!

French pork dishes are so tasty! These boneless pork chops are pan-fried then simmered in a rich sauce of shallots, granny smith apples, hard cider, and heavy cream. This French Pork recipe is date night perfection!

I like to serve this dish with a simple accompaniment of haricots verts (French-style green beans), but you can use regular green beans, too.

Just bring some salted water to a boil and cook the beans for 4 minutes. Drain the pot, then toss the beans with butter, chopped fresh parsley, salt, and pepper. If you want to get *really* fancy, you could toss some capers in there, too.

Boneless pork chops are pan-fried then simmered in a rich sauce of shallots, granny smith apples, hard cider, and heavy cream. This Pork French recipe is date night perfection!

Whatever you do, don’t forget to place a loaf of crusty bread on the table so you can soak up every last drop of this luscious apple cream sauce!

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Boneless pork chops are pan-fried then simmered in a rich sauce of shallots, granny smith apples, hard cider, and heavy cream. This French Pork Cream Sauce recipe is date night perfection!

Here’s the Recipe!

French Pork with Apple Cream Sauce

French Pork with Apple Cream Sauce

Boneless pork chops are pan-fried then simmered in a rich sauce of shallots, granny smith apples, hard cider, and heavy cream. This French Pork recipe is date night perfection!

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 cup chopped walnuts
  • 4 boneless center-cut pork chops (about 1" thick)
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 2 granny smith apples, thinly sliced
  • 1 cup hard cider*
  • 1 cup heavy cream

Instructions

  1. Take the pork chops out of the refrigerator 30 minutes before cooking, so they will get to room temperature.
  2. Place the walnuts in a sauté pan set over medium heat. Dry toast the walnuts until fragrant, being careful to avoid burning, about 3-5 minutes. Set aside.
  3. Season the pork chops with salt and pepper. Rub both sides of each chop with fresh thyme.
  4. Heat the vegetable oil in a skillet over medium-high heat until shimmering. Add the seasoned pork to the pan and cook for 4-5 minutes per side until browned. Remove the pork from the pan and set aside.
  5. Add the butter to the skillet along with the minced shallots and apples. Sauté over medium-high heat for 3-4 minutes, until the apples have softened. Pour the cider into the pan and continue to cook for 3 minutes to reduce the liquid. Add the cream and cook another 3-5 minutes until thick.
  6. Return the browned pork to the pan, turn the heat down to medium, cover with a lid and simmer until the pork is cooked through, about 4-6 minutes. Make sure that the pork chops reach 145 ºF as measured with a food thermometer.
  7. Serve topped with the toasted walnuts.

Notes

*You can substitute regular cider if you prefer!

Nutrition

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 664|Total Fat: 58g|Saturated Fat: 21g|Trans Fat: 1g|Unsaturated Fat: 33g|Cholesterol: 115mg|Sodium: 43mg|Carbohydrates: 19g|Fiber: 4g|Sugar: 12g|Protein: 17g|

Nutrition information has been auto-calculated for your convenience.

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July 1, 2015 | Last Updated on October 19, 2021 by Linda

13 thoughts on “French Pork with Apple Cream Sauce”

  1. Sooo yummy! Eating the leftovers now!! My husband (who went to culinary school) absolutely loved it. Any ideas how to get the pork chops a little more tender? I did use a thicker cut. Wondering if slow cooking them might help. Nonetheless, I cooked exactly as the recipe called for and definitely adding to my recipe box!

    Reply
    • Hi LMik,

      Here are a couple of ideas that I will add to the recipe.
      1. Take the pork chops out of the refrigerator 30 minutes before you cook them.
      2. When simmering, place a cover on the pan to keep the chops moist and tender.

      – Linda

      Reply
  2. I rarely comment on recipes but this was seriously one of the best ways to cook pork chops. We order our pork from a farmer in Maine so we have a lot on hand. Followed recipe almost exactly except for Vidalia onion in place of shallot and dried thyme instead of fresh. Also used our own Cortland apples. But the dish was excellent. We all loved it. Thank you !

    Reply
  3. Substituting the shallots for onions as well, but that’s the only change I’m making. Can’t wait to try for dinner tonight! Thank you. 🙂

    Reply
  4. I made this with regular cider. No cream. I used the fat from searing the pork to make a “gravy” though. I added in chopped spinach, let it sit on the warmer, which kind of slow-cooked it. I also used onions instead of shallots. It was very tasty! Thanks!

    Reply
    • Whoops! I put the instructions in for toasting the walnuts, but neglected to indicate that they should be sprinkled over the top of the dish when finished. I’ve updated the recipe card; thanks for catching that!

      Reply
  5. Sounds yummy, but when do you use the walnuts? Sprinkle on when serving? I didn’t see them mentioned in the directions other than dry-toasting at the beginning.

    Reply

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