Recipes and Cooking Flash-Braised Pork Chops with Apples and Cream Some apples can turn to mush quickly in a hot skillet, so choosing the right variety is important to this savory-sweet pork chop recipe. If Gala or Braeburn aren't available, try Granny Smith, Golden Delicious, or Fuji. By Laraine Perri Laraine Perri Laraine Perri is a freelance editor and food writer based in New York City. Her experience covering food and parenting topics, as well as developing recipes, has helped her build a career among national publications like Better Homes & Gardens and Prevention magazine.Laraine's approach to food is simple: easy, delicious, veggie-filled dishes that your family will enjoy, including the little ones. As a mother, Laraine also understands that nutritious food and quick clean-ups can go hand by hand with some creativity. Learn about BHG's Editorial Process Published on October 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Cook Time: 10 mins Total Time: 35 mins Servings: 4 Yield: 4 pork chops plus 2 cups apples Jump to Nutrition Facts Ingredients 4 bone-in rib pork chops, cut 1-inch thick (1 3/4 to 2 lb.) Kosher salt Black pepper 1 tablespoon canola or corn oil 2 firm cooking apples, such as Gala or Braeburn, cored and cut into 1/2-inch thick wedges 1 tablespoon unsalted butter 3 large shallots, finely chopped 4 large garlic cloves, minced 2 sprigs fresh sage 2 tablespoon + 1/2 tsp. sherry vinegar 1 cup apple cider 3 tablespoon heavy cream 1 tablespoon Dijon-style mustard 1 teaspoon finely chopped fresh sage Directions Season pork with salt and pepper. In a extra-large skillet, heat oil over medium-high. Add pork chops. Cook 2 minutes, turning once halfway through cooking. Transfer pork to a plate. Add apples to skillet. Cook until browned, 3 to 4 minutes. Season with salt. Transfer to plate with pork. Reduce heat to medium. Add butter and shallots to the skillet and cook about 3 minutes. Add garlic and sage sprigs; cook 30 seconds or just until fragrant, about 30 seconds. Add the 2 Tbsp. vinegar; stir to release browned bits from the bottom of the pan. Add cider; bring to a simmer. Return pork chops and their juices to pan; reduce heat to low. Cover and gently simmer until pork is done (145°F), about 10 minutes, adding the apples during the last 5 minutes of cooking. Transfer pork and apples to a plate. Increase heat to medium-high. Simmer 5 minutes or until reduced by about half. Whisk in cream, mustard, chopped sage, and the remaining 1/2 tsp. vinegar. Simmer 1 to 2 minutes more or until slightly thickened. Return pork and apples to skillet with sauce before serving. Rate it Print Nutrition Facts (per serving) 348 Calories 16g Fat 24g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 348 % Daily Value * Total Fat 16g 21% Saturated Fat 7g 35% Cholesterol 87mg 29% Sodium 241mg 10% Total Carbohydrate 24g 9% Total Sugars 18g Protein 27g Vitamin C 8mg 40% Calcium 57mg 4% Iron 1.2mg 7% Potassium 679mg 14% Folate, total 10mcg Vitamin B-12 0.5mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.