Here’s a recipe for Pork Chops with Creamy Apple Cranberry Sauce. These pork chops turn out moist as can be, and they’re topped with a very flavorful and velvety, cream sauce.
Pork Chops with Creamy Apple Cranberry Sauce
These pork chops are a decadent feast. They’re lightly seasoned and seared in butter and oil, sealing in the moisture. Finishing them off in the oven is a good way to go since it give you time to make the sauce.
The creamy apple cranberry sauce that goes with these pork chops is where the decadence comes in. Cream cheese is added to sautéed onions and apples, along with apple cider and dried cranberries. The sauce pairs perfectly with pork chops!
Recipe Tip
I’d like to suggest that you save this recipe for a Sunday night dinner. I’ve always viewed Sundays as the perfect time to make something perhaps a little more decadent and special for dinner. This is a great Sunday night dinner recipe.
Everything about this recipe says, “fall dinner!” It has apples. It has dried cranberries. And it even calls for apple cider! You can use apple juice in the sauce if that’s all you have, but I do like using apple cider because it has a few more delicious spices in it than regular apple juice does.
If you happen to have any, leftovers are delicious to eat a day or two later. This is comfort food at its best!
If you’re interested in more fall dinner recipes, you might also want to try my Orange- Cranberry Glazed Pork Tenderloin or this Butternut Squash Risotto. Pumpkin- Apple Three Cheese Mac and Cheese, Apple Thyme Chicken, and Apple Chicken Salad are also delicious recipes to make in the fall months.
Pork Chops with Creamy Apple Cranberry Sauce
Ingredients
- Four 1-inch thick (about 24-ounces) pork chops
- 4 tablespoons all purpose flour (or a gluten-free substitute)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons canola or vegetable oil
- 1½ tablespoons butter
- 6 ounces light cream cheese
- 1 medium onion, cut in half and sliced thinly
- 2 medium Honeycrisp apples, peeled, cored and sliced
- ½ cup dried cranberries
- 1 cup apple cider
- fresh parsley, for garnish (if desired)
Instructions
- Preheat oven to 350℉.
- In a large skillet heat the oil and butter on low until melted and bubbling while dredging the pork chops in flour mixed with garlic powder, salt and pepper. Bring the heat in the pan up to medium high and saute the chops for 3 minutes on both sides. Remove the pork chops to a pan and place in the oven to finish and stay warm for ten minutes.
- Keep the oil and butter left in the skillet. If it is burned then wipe the pan and add one tablespoon of oil. Add onions to the same skillet and saute with oil from the chops until slightly caramelized; add the apples and saute until they are tender. Add the cream cheese to the apple-onion mixture along with the apple cider; stir until the sauce becomes smooth and creamy. Add the cranberries and stir for one minute.
- Remove the pork chops from the oven and plate them with the sauce. Place a spoonful of sauce on a plate, top with a pork chop + more sauce. Add an additional sprinkle of dried cranberries and a sprig of parsley, if desired. Serve immediately.
Notes
- If you are preparing this recipe as gluten free, just be sure to substitute a gluten-free thickener for the all-purpose flour.
- You can sub apple juice for the apple cider, but I like the extra spice that the cider imparts into the sauce.
- Leftovers of this dish are great too. Just heat up in the microwave and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ehh… too much apple cider vinegar… flavors with pork loin don’t quite synergize. Probably would add cinnamon, reduce apple cider vinegar, maybe add sweet pecans- overall; probably won’t make again.
Great fall dish, and I can see it working with boneless chicken breasts as well. It’s got at least 3 of my favorite fall ingredients–apples, cranberries and cider. I made a chicken dish, just last night, that was similar. It had boneless chicken breasts, a sauce made with cream cheese and vermouth, with just a little garlic. Very similar and quick and easy.
These pork chops look absolutely amazing! Perfect fall dish 🙂 🙂
There’s nothing quite as divine as pork – however my husband totally went cold turkey on beef and pork four years ago. We don’t have it at home – but occasionally I “imbibe” when we go out.
I think something like this would work pretty well with chicken or turkey. Especially if it was a really good organic variety that’s full of chickeny flavor.
@Denise Michaels, I agree- pork tenderloin, chicken, turkey- they’d all be good w/ this sauce!