For more ways to cook pork, take a look at my recipe for Pork Loin Steaks in Creamy Shallot and Mushroom Sauce. I don’t share pork recipes often enough and it’s a real shame because we certainly enjoy them at home. Pork has a reputation of being fatty, and therefore not that good for you. But that couldn’t be further from the truth. There are plenty of lean and delicious choices when it comes to pork, and lots of ways to make it tender and flavourful. I think pork is an amazing addition to recipes like this. The pork comes out tender and tasty when cooked in this creamy sauce and hit with crisp and sweet apples. It’s an always popular take on French cooking that will be a hit in your house too!
Choosing your chops
Everyone has their pork chop preferences and I have mine. There are many pork chop cuts and some of them are fattier than others. I tend to reach for the leaner cuts. When pork chops are braised in sauces, the last thing one wants to see or eat is a layer of fat attached to it. This is one of the reasons I favour boneless loin chops. Boneless loin chops, also known as pork loin steaks, are the cut I buy most often. It’s lean, delicious and relatively inexpensive. Shoulder chops are my second choice. They are very affordable and quite flavourful but can have a fair bit of gristle. Braising shoulder chops in order to tenderise them is the way to go! Rib chops are also an excellent option when it comes to grilling but don’t work very well for braising.
Keeping pork moist
As great as pork chops are they can be disappointing when they come out dry as a bone. But there are reasons why this happens and ways to prevent it. Pork chop meat is quite lean and often thinly cut, so it only requires a short cooking time. The reason for a dry pork chop is most likely overcooking. So what can I do to avoid a dry pork chop?
Quickly sear them for flavour but don’t keep them in a pan too long. Prolonged direct heat makes them tougher. Oven bake them in liquid until tender.
Braising pork chops in a sauce not only tenderises them but also imparts much flavour. Sauces are my favourite trick when it comes to creating flavourful food! The sauce itself is very simple but incredibly savoury and satisfying. The secret ingredient that makes it absolutely irresistible is dry apple cider, something Normandy is justifiably famous for. Here’s how to make it:
Sauté chopped onion and celery in a bit of oil, add some minced garlic and fresh or dried thyme. Deglaze the pan with a splash of brandy and let it reduce until you see nearly no liquid. Brandy adds such a fragrant and sweet touch to this delicious sauce. Don’t skip it if you can help it! Thicken it with flour and then pour in your dry apple cider and yes, it is an alcoholic cider we are after. If you prefer to go alcohol free, replace with non alcoholic cider plus 2 tablespoons of apple cider vinegar. Let it bubble away with pork chops in the pan, then add cream and simmer a bit longer.
Looking for something different? Try miso glaze with my Air Fry Boneless Pork Chops or tangy Sweet and Sour Pork Chops! Here are a few other suggestions:
boiled, roast, air fryer or mashed potatoes wild rice bulgur couscous
I can’t think of a side dish this recipe wouldn’t work with, to be honest. Roasted vegetables of all sorts or a fresh salad would be my favourites. You can reheat leftovers over low heat on your stovetop, adding a splash of water or stock to loosen the sauce. Cover with foil or a lid so it doesn’t dry out and leave for 15 minutes or until the meat is hot throughout.
