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Apple Cider Brined Pork Chops in a creamy apple cider sauce in an iron skillet.
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4 from 2 votes

Apple Cider Brined Pork Chops in Apple Cider Cream Sauce

This deliciously decadent fall meal is perfect for cozying up to on fall evenings. Apple Cider Brined Pork Chops are perfectly tender and drenched in a rich apple cider cream sauce.
Prep Time20 mins
Cook Time18 mins
Brine30 mins
Total Time1 hr 8 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 478kcal
Author: Aimee Mars


  • 1 cup Water
  • 3 tablespoons Salt
  • 1 teaspoon Whole Peppercorns
  • 1 teaspoon Whole Cloves
  • 2 cups Apple Cider cold
  • 4 Center Cut Bone-in Pork Chops 3/4-inch to 1-inch thick

Pork Chops

  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/2 teaspoon Italian Seasoning
  • 1/2 medium Onion chopped
  • 2 Garlic Cloves minced
  • 1/4 cup White Wine
  • 2 tablespoons Flour
  • 1/2 cup Apple Cider
  • 3/4 cup Chicken Stock
  • 3/4 cup Heavy Cream



  • In a small saucepan bring the water to a boil and add the salt, peppercorns, and cloves, stirring to dissolve the salt. Pour into a large bowl and add the apple cider to bring the water to room temperature.
  • Place the pork chops into the brine, making sure the pork chops are covered by the brine. Cover and refrigerate for 30 minutes or up to 4 hours.

Pork Chops

  • Place the rack in the middle of the oven and set the temperature to 400ºF. Put a 10-inch or 12-inch oven-safe skillet into the oven to heat.
  • Remove the pork chops from the brine and pat dry with a paper towel. Rub both sides of the pork chops with 1 tablespoon of olive oil then season with salt, pepper, and Italian seasoning.
  • Using oven mitts, carefully remove the skillet from the oven and place over medium-high heat on the oven. Turn on a vent fan.
  • Place the pork chops into the skillet to sear until they're golden brown for about 3 minutes.
  • Flip the pork chops over and transfer the skillet back to the oven to roast until they're cooked through. Cook them for 6 to 10 minutes depending on the thickness of the pork chops. Check the pork chops at 6 minutes to see if they register 140ºF to 145ºF, continue to check every two minutes until this temperature range is reached.
  • Transfer the pork chops to a plate and return the skillet to the stove set to medium-high heat. Add the garlic and white wine to deglaze the pan. Scrape any bits off the bottom.
  • Once the wine has cooked down to half add the flour and whisk it into the mixture. Pour in the apple cider, chicken stock, and heavy cream. Increase the heat to high to let the mixture cook down for about 5 minutes.
  • After the sauce has thickened pour it over the pork chops.


Serving: 1serving | Calories: 478kcal | Carbohydrates: 24g | Protein: 32g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 152mg | Sodium: 5534mg | Potassium: 755mg | Fiber: 1g | Sugar: 15g | Vitamin A: 656IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg