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!
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!
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.
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!
Pin this and Share with Your Friends!
Here’s the Recipe!
- 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
- Place the walnuts in a saute pan set over medium heat. Dry toast the walnuts until fragrant, being careful to avoid burning, about 3-5 minutes. Set aside.
- Season the pork chops with salt and pepper. Rub both sides of each chop with fresh thyme.
- 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.
- Add the butter to the skillet along with the minced shallots and apples. Saute 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.
- Return the browned pork to the pan, turn the heat down to medium, and simmer until the pork is cooked through, about 4-6 minutes. Serve topped with the toasted walnuts.
*You can substitute regular cider if you prefer!
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 664Total Fat 58gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 33gCholesterol 115mgSodium 43mgCarbohydrates 19gFiber 4gSugar 12gProtein 17g
Nutrition information has been auto-calculated for your convenience.
July 1, 2015 | Last Updated on September 30, 2020 by Linda