French Pork Chops Recipe with Apple Cream Sauce

French pork chops with applesauce in a skillet.

4.42 from 97 votes

French Pork Chops Recipe with Apple Cream Sauce

Experience a taste of French elegance with our exquisite French Pork Chops. It's bathed in a luxurious sauce combining the bold flavors of shallots, crisp granny smith apples, tangy cider, and rich heavy cream.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: French

Diet: Gluten Free

Servings:

Calories: 777kcal

Author: Linda

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

Take the pork chops out of the refrigerator 30 minutes before cooking to allow them to reach room temperature.
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.
Season the pork chops with salt and pepper. Rub both sides of each chop with fresh thyme.
Heat the 2 tablespoons vegetable oil in a large 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. 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 for another 3-5 minutes until thick.
Return the browned pork to the pan, turn the heat down to medium, cover with a lid, and simmer until you cook the pork through, about 4-6 minutes. Ensure that the pork chops reach 145 ºF (63 ºC) as measured with a meat thermometer.
Serve topped with the toasted walnuts.

Notes

*You can substitute regular cider if you prefer!

Storage Info:

Store leftover French Pork Chops with Apple Cream Sauce in an airtight container in the refrigerator for up to 3 days. While you can freeze this dish, the cream sauce may separate or become grainy when thawed. For reheating, gently warm the pork chops in a skillet over low heat, adding a splash of cream or broth to help the sauce regain its smooth texture. Avoid microwaving as it can dry out the pork and further split the sauce.

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