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Panfried Pork Chops with Cider Sauce

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Try this easy recipe for pan-fried pork chops served with a brandy and apple cider sauce – a terrific dinner ready in 30 minutes.
By Betty Crocker Kitchens
Updated May 22, 2013
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Ingredients

  • 4 boneless pork loin chops, 1/2 to 3/4-inch thick (4 oz each), trimmed of fat
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1/2 cup apple cider
  • 1/4 cup brandy or apple cider
  • 1 tablespoon butter

Steps

  • 1
    Sprinkle both sides of pork chops with seasoned salt, thyme, garlic powder and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork chops; cook uncovered about 5 minutes until bottom sides of pork chops are browned.
  • 2
    Turn pork chops; reduce heat to medium-low. Cook uncovered 5 to 10 minutes longer or until pork chops are no longer pink in center. Remove from skillet to serving platter; cover with foil to keep warm while preparing sauce.
  • 3
    Add cider and brandy to skillet. Heat to boiling, stirring constantly to loosen browned bits from bottom of skillet; reduce heat to low. Add butter, simmer uncovered, stirring frequently, 1 to 3 minutes or until slightly thickened. Serve sauce over chops.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute use 4 bone-in pork loin chops, 1/2 inch thick for the boneless chops. Cook pork chops uncovered about 5 minutes on each side or until browned. Reduce heat to low. Cover and cook about 10 minutes longer or until pork chops are no longer pink in center.
  • tip 2
    Make pork chops and keep warm as directed above. Add 1/4 cup dry sherry to skillet. Heat to boiling, stirring constantly to loosen browned bits from bottom of skillet. Stir in 1/2 cup whipping cream, 1 tablespoon country-style Dijon mustard, 2 teaspoons chopped chives, 1/8 teaspoon salt and 1/8 teaspoon ground black pepper. Simmer uncovered, stirring frequently, 3 minutes or until slightly thickened. Serve sauce over chops.
  • tip 3
    Omit all ingredients except pork chops. Mix 1 teaspoon chili powder, 1 teaspoon chipotle chili pepper powder, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, 1/4 teaspoon ground red pepper (cayenne), 1/4 teaspoon garlic powder and 1/8 teaspoon ground black pepper in small bowl; rub on both sides of chops. Cook as directed above. (Pork chops will get very dark from the spice coating.)

Nutrition

250 Calories, 15g Total Fat, 24g Protein, 4g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
75mg
26%
Sodium
150mg
6%
Potassium
340mg
10%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
3g
Protein
24g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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