These Pan Seared Pork Chops in a creamy, delicious, apple cider shallot pan sauce are the perfect weeknight, or date night, dinner. Serve over some garlic mashed potatoes or cheesy polenta! This dish will be absolutely perfect.
This pork chop recipe is easy, fast and a favorite way to make pan-fried pork chops. We use rib chops which don’t need much cooking time and are tender and juicy; perfect pork chops every time.
A simple apple cider cream sauce finishes the pork chops recipe with a delicious touch and very little effort.
The moist pork chops are an easy meal. A simple dry rub adds seasoning to thick-cut pork chops which then get a good sear and are finished in a easy pan sauce full of apple, fresh herbs and cream.
It all happens in a large skillet on the stove top and is ready in about 30 minutes. Serve with some mashed potatoes for a complete easy dinner.
If you love boneless pork chops try our Cider Braised Pork Chops recipe. It also has apple flavors that are delicious.
Jump to:
Recipe Ingredient Notes
Tomahawk pork chops. We used these bone-in tomahawk style pork chops though any thicker (1 1/2-2 inches thick), bone-in pork chops will work.
Brown sugar. This sweetens the pork chops and helps them develop nice, crusty glaze as you’re searing! Light brown sugar or dark brown sugar can be used.
Apple. We love honeycrisp apple but any apple that you like will work. Choose a variety with strong apple flavor (pass on red delicious apples).
Shallot. The mild, sweet, garlicky flavor of shallots adds texture, color, and flavor to the pan sauce.
Fresh thyme. This mild herb adds a slightly earthy, sweet flavor to the dish. Not quite as bold as rosemary, but has its own distinct flavor.
Apple cider. This is the base for the pan sauce. It’s sweet, delicious, and makes this dish unique and memorable. Be sure to use apple cider not apple juice. The seasonings in the cider are what really punch up the sauce flavors. Filtered or unfiltered apple cider can be used (fresh or pasteurized).
Unsalted butter. Be sure to use unsalted butter. This allows controlling the saltiness of the dish.
Worcestershire sauce. This deepens the flavor of the pan sauce, also adds a bit of color and flavor.
Heavy cream. Used to thicken the pan sauce and adds creaminess!
Pomegranate arils (seeds). Adds a little pop of color and flavor to the final presentation of the pan seared pork chops.
What are tomahawk pork chops?
A tomahawk pork chops is a bone-in pork chop that’s trimmed to leave a portion of the bone exposed. It’s a very dramatic looking cut that feels fancy and exciting to serve for a special occasion (but still great any time).
The cut is from the rib area (bone-in ribeye) which is a very tender flavorful cut of pork.
Also whenever a cut of meat has a bone it will be more flavorful and tomahawk chops are no exception to that. They are tender, need minimal cooking and have great flavor.
Need a substitute?
If you don’t want to use tomahawk chops or have trouble acquiring one, this recipe will work with any thick-cut (at least 1½-2 inches thick), bone-in pork chop.
How to choose the best pork chops
Choose a good, pasture-raised pork chop. Ask your local butcher for thick, bone-in pork chops.
Be sure they’re pinkish in color, marbled, and bone-in, all of these things will result in a nice, juicy, flavorful pork chop.
How to make these Pan Seared Pork Chops
Printable recipe card of the full recipe at the end of the post.
STEP 1. Preparation
Pat the pork chops dry with a paper towel. Mix the brown sugar and spices (kosher salt, paprika, black pepper) together in a small bowl). Rub the spice mixture evenly into the pork chops (don’t forget the sides too!).
STEP 2. Sear
Heat the olive oil in a large Dutch oven or cast iron skillet over medium high heat. Sear the first side of the pork chops for 5 minutes in the hot cast iron skillet.
Flip and sear on the second side for 5 additional minutes (10 minutes total). Set the pork chops aside on a plate.
STEP 2. Make the sauce
Without cleaning the pan, add the apple, shallot, thyme, and butter. Sauté for 1-2 minutes, or until the butter melts.
Add the apple cider, Dijon mustard, and Worcestershire sauce. Bring to a simmer until it reduces to half (about 5 minutes).
Turn the heat down to low and stir in the heavy cream.
STEP 3. Finish
Return the pork chops to the pan. Continue to cook for another 5 minutes, or until the internal temperature of the pork chops reach 145 degrees F. Remove from heat.
Top with pomegranate arils, if desired. Serve.
Expert Tips
Thickness will determine cooking times. Thicker chops take longer than thinner chops to cook. These Tomahawk chops are around 1-inch in thickness. I substituing regular bone-in chops try to use chops that are also around 1-inch thick or more.
Always use the internal temperature to verify the pork chops are done (versus just suggested cooking time) since the size of the chops will differ. Do not overcook which will dry the pork out.
Use a heavy bottom pan. Using a Dutch oven or cast iron pan (or other heavy-bottomed skillet) will conduct the heat more evenly and ensure the tender pork chops don’t over cook as is possible in a thin bottomed pan.
How to Store leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to three days. It’s best to save pork chop leftovers in the container with the leftover sauce.
How to reheat
These three methods ensure the pork chops don’t dry out and will be delicious as leftovers!
Microwave reheating instructions:
- In a microwave safe dish, add 2-3 tbsp of apple cider, broth or stock with the leftover pan sauce and pork chop(s).
- Cover with a damp paper towel and cook on high at 1 minute intervals until the pork chop is thoroughly warmed.
- This will take about 3 minutes total depending on the amount that you’re reheating.
Stovetop reheating instructions:
- In a pan over medium-low heat, add 2-3 tbsp of apple cider, broth or stock, then add the leftover pan sauce and pork chop(s).
- Cover with a lid (or tightly with foil) and reheat for 5 minutes.
- Uncover, flip the pork chop, and continue to heat for another minute or two (uncovered).
- Or until completely warmed throughout. Add extra broth as needed by the tablespoon, don’t let it dry out.
Oven reheating instructions:
- Preheat the oven to 350 degrees F.
- In a baking dish, or skillet, add 2-3 tbsp apple cider, broth or stock.
- Add the pork chop(s) and leftover pan sauce.
- Cover the dish tightly with foil and reheat for 10-15 minutes (or until it’s warm).
Frequently Asked Questions
Honeycrisp apples are a great choice, they hold up well to the heat and taste delicious with pork chops!
Use a meat thermometer (an instant-read thermometer for food work best) inserted into the thickest part of the pork chop (not touching the bone or pan). The internal temperature should reach 145 degrees F to be considered done.
More recipes you’ll love!
Recipe
Pan Seared Pork Chops
Ingredients
- 2 tomahawk pork chops
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 2 tablespoon olive oil
- 1 medium apple sliced (we suggest honeycrisp)
- 1 medium shallot peeled and sliced
- 5-10 sprigs fresh thyme
- 2 tablespoons unsalted butter
- ½ cup apple cider (do not use apple juice)
- 1 tablespoon dijon mustard
- 1 teaspoon worcestershire sauce
- ¼ cup heavy cream
- Pomegranate arils optional for topping
Instructions
- Pat the pork chops dry with a paper towel.2 tomahawk pork chops
- Mix the brown sugar and spices together, then evenly rub into the pork chops (don’t forget the sides too!).2 tablespoons brown sugar, 1 teaspoon kosher salt, ½ teaspoon paprika, ½ teaspoon freshly ground black pepper
- Heat the olive oil to a Dutch oven or cast iron skillet over medium-high heat.2 tablespoon olive oil
- Sear the pork chops on each side for 5 minutes. Set the pork chops aside on a plate.
- Without cleaning the pan, add the apple, shallot, thyme, and butter. Sauté for 1-2 minutes, or until the butter melts. Add the apple cider, Dijon mustard, and worcestershire sauce. Bring it to a simmer until it reduces to half (about 5 minutes).1 medium apple, 1 medium shallot, 5-10 sprigs fresh thyme, 2 tablespoons unsalted butter, ½ cup apple cider, 1 tablespoon dijon mustard, 1 teaspoon worcestershire sauce
- Turn the heat down to low and stir in the heavy cream.¼ cup heavy cream
- Return the pork chops to the pan. Continue to cook for another 5 minutes, or until the internal temperature of the pork chops reach 145 degrees F.
- Leftovers – Leftovers can be saved in an airtight container in the refrigerator for up to three days. It’s best to save leftovers in the container with the leftover sauce.
Tara G says
This is the first time my pork chops didn’t dry out! Cooked perfectly, thank you for this recipe!
Katherine says
The apple cider cream sauce takes these pan fried chops to the next level!
dana says
This is full of fall flavors and thanks to the beautiful and fresh ingredients, it even looks gorgeous in the pan!
Toni Dash says
I couldn’t agree more! Thanks Dana.
Tavo says
Excellent pork chop recipe! The result was outstanding, and the flavors were as bold as I expected!
Jen says
So creamy and delicious!! Really perfect for any night of the week!
Gloria says
Simple perfection. No need to go out to dinner. This is perfect.
Toni Dash says
I couldn’t have put it better myself Gloria!