Dan Goldberg
Total Time
3 Hours 30 Mins
Makes 6 servings

The only time-consuming part of this recipe is brining the pork, which you do a few hours ahead. The simple sauce is easy to prepare and turns a beautiful caramel color. Prep and Cook Time: 30 minutes, plus at least 3 hours brining time.

How to Make It

Step 1

In a large bowl, mix 4 cups cider, 2 cups cold water, 4 tbsp. salt, bay leaves, garlic cloves, and chile flakes. Add pork chops, cover bowl, and chill, turning meat occasionally, at least 3 hours and up to 1 day.

Step 2

Preheat oven to 325º. Remove pork chops from the brine and blot dry. Melt 2 tbsp. butter in a large frying pan over medium-high heat. Add pork chops (you may need to do this in 2 batches) and cook for 3 to 5 minutes, or until well browned. Flip chops and cook another 3 to 4 minutes, until browned on that side. Layer chops in a 9- by 13-in. baking pan and bake until barely pink in the center (cut to test), 15 to 20 minutes.

Step 3

Meanwhile, pour remaining 3/4 cup cider into the hot frying pan, scraping pan with a wooden spoon to dislodge browned bits. Add the chicken stock, turn the heat to high, and boil until liquid is reduced to about 1/2 cup, 8 to 10 minutes. Remove from heat and stir in remaining 1 tbsp. butter and the mustard. When sauce is no longer bubbling, stir in crème fraîche. Season with remaining 1/2 tsp. salt and the pepper. Remove the pork from oven and spoon a generous amount of sauce over each chop. Serve topped with sautéed apples.

Step 4

Note: Nutritional analysis is per serving; sodium data not available.

Ratings & Reviews

dwanbuddin's Review

April 02, 2014

liafinney's Review

Kay McDonald
February 07, 2013
Have made this a couple of times with either chops or a tenderloin, sometimes with and other times without the sauteed apples; either way it is very good and a nice change of pace from just the usual. Be aware if you use a tenderloin, it is going to take longer to cook and should be at a higher heat than what's called for if you use pork chops. Served over brown rice and sugar snap peas for a side.

deannelc's Review

December 26, 2011
My whole family loved this recipe! I made the recipe with butterflied boneless pork chops instead of bone-in chops & it worked fined. Prep time was really quick once the pork chops were brined. We'd definitely make it again...

Kay McDonald's Review

June 08, 2010
One Star... because I don't understand how this recipe can be 0.0 mg Sodium?? The chops are marinated in a brine containing 4 tablespoons of salt. Sodium content is extremely important for some folks. I would love an answer. Thank you.

GreenlakeMom's Review

November 10, 2008
Really delicious! I would definitely make this again. Even my picky 9-year-old loved this recipe. I made this recipe for a special family dinner. It was easy to prepare and looked great on the plate. I served it with green beans sauteed with gorgonzola, bacon & walnuts and wild rice.