Pan-fried pork chops with a rich, creamy sauce featuring mushrooms and apples makes a terrific main dish. The sauce is wonderful served over mashed potatoes with steamed garlic green beans. It's a family favorite!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C).

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  • Place flour in a shallow dish and season to taste with salt and pepper. Dredge pork chops in flour to evenly coat both sides. Melt 1/4 cup butter in a skillet over medium heat; add pork chops, and cook until golden brown on both sides, turning once. Add mushrooms to the same skillet, and stir in 1 tablespoon butter. Cook mushrooms until tender. Remove skillet from heat.

  • Pour the brandy over the pork chops, and carefully light with a match. Let the flames burn off, then remove the pork chops to a serving plate, and keep warm in preheated oven.

  • Using the same skillet, pour in the apple cider. Cook over medium heat until liquid is reduced by half. Add the cream to the skillet, and cook until reduced by half. Stir in the apple slices and cook until tender, about 5 minutes.

  • Arrange the pork chops on 4 serving plates. Spoon the apple-mushroom sauce over the pork chops, and serve immediately.

Nutrition Facts

634 calories; 36.5 g total fat; 148 mg cholesterol; 172 mg sodium. 23 g carbohydrates; 32.1 g protein; Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/29/2008
edited: This is a nice easy dish to prepare. The chops were incredibly moist & tender & the sauce was pleasant. Browning the chops in butter was an excellent way to boost flavor but to ensure they were well-done I put the oven higher to 350 so they could finish there while the sauce was prepared; they were perfect. I omitted the brandy. The mushroom & apple flavors were weak. Overall the sauce was less flavored than I had expected the mushrooms & apple flavors were obscured. A calvados instead of any old brandy might help boost the apple flavor. I also used unsalted butter & a generous pinch of kosher salt helped boost the flavor. Some fresh parsley would probably be a good addition. I made this again curdling problem not repeated. It still needs a strong boost of apple flavor though. I increased the cider and reduced it to about a quarter. I made up the difference in the liquid by adding more cider; I reduced it again to about half per the original recipe. I didn't want to use something heavy & risk diluting the apple flavor so I warmed some whole milk in the microwave instead of cream (about 1/8 cup maybe a little more but under 1/4 cup) & whisked it in slowly. Next time I'll try adding some calvados & see what that gets me. Read More
(10)

Most helpful critical review

Rating: 3 stars
06/04/2015
I don't think I will make this again. It was very sweet and super strong in the apple flavor. I think the addition of garlic might have improved the flavor some. Maybe a smoky whiskey instead to counter the sweet apple. Also; temper your cream. Adding it straight scalds it and makes it appear separated. Read More
(1)
24 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/29/2008
edited: This is a nice easy dish to prepare. The chops were incredibly moist & tender & the sauce was pleasant. Browning the chops in butter was an excellent way to boost flavor but to ensure they were well-done I put the oven higher to 350 so they could finish there while the sauce was prepared; they were perfect. I omitted the brandy. The mushroom & apple flavors were weak. Overall the sauce was less flavored than I had expected the mushrooms & apple flavors were obscured. A calvados instead of any old brandy might help boost the apple flavor. I also used unsalted butter & a generous pinch of kosher salt helped boost the flavor. Some fresh parsley would probably be a good addition. I made this again curdling problem not repeated. It still needs a strong boost of apple flavor though. I increased the cider and reduced it to about a quarter. I made up the difference in the liquid by adding more cider; I reduced it again to about half per the original recipe. I didn't want to use something heavy & risk diluting the apple flavor so I warmed some whole milk in the microwave instead of cream (about 1/8 cup maybe a little more but under 1/4 cup) & whisked it in slowly. Next time I'll try adding some calvados & see what that gets me. Read More
(10)
Rating: 4 stars
05/29/2008
edited: This is a nice easy dish to prepare. The chops were incredibly moist & tender & the sauce was pleasant. Browning the chops in butter was an excellent way to boost flavor but to ensure they were well-done I put the oven higher to 350 so they could finish there while the sauce was prepared; they were perfect. I omitted the brandy. The mushroom & apple flavors were weak. Overall the sauce was less flavored than I had expected the mushrooms & apple flavors were obscured. A calvados instead of any old brandy might help boost the apple flavor. I also used unsalted butter & a generous pinch of kosher salt helped boost the flavor. Some fresh parsley would probably be a good addition. I made this again curdling problem not repeated. It still needs a strong boost of apple flavor though. I increased the cider and reduced it to about a quarter. I made up the difference in the liquid by adding more cider; I reduced it again to about half per the original recipe. I didn't want to use something heavy & risk diluting the apple flavor so I warmed some whole milk in the microwave instead of cream (about 1/8 cup maybe a little more but under 1/4 cup) & whisked it in slowly. Next time I'll try adding some calvados & see what that gets me. Read More
(10)
Rating: 5 stars
05/26/2010
MADE THIS RECIPE FOR SOME FRIENDS COULDN'T BELIEVE I MADE IT HOME THOUGHT I HAD IT DELIVERED FROM CATERER MADE SLIGHT CHANGE INSTEAD OF REGULAR BRANDY USED APPLEJACK BRANDY Read More
(7)
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Rating: 4 stars
09/01/2009
This was good. The mix of the cider brandy and pork was different and offered a unique taste. I added rosemary and basil to add a more full-bodied flavor. I also added 1/2 cup of applesauce to increase the apple flavor. My family liked it and I do believe we will make this again. Read More
(5)
Rating: 4 stars
04/27/2009
Nice taste enjoyed by both my wife and I Read More
(5)
Rating: 5 stars
11/26/2007
This was wonderful! My husband made this for me and it was one of the best meals we've ever had. It had an amazing flavor that we couldn't get enough of! Thanks for the recipe. Read More
(4)
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Rating: 5 stars
04/07/2016
This recipe is a keeper! This ranks as one of the Top 3 'on line' recipes; I have tried many and reviewed none. The sauce is absolutely the best--a rich deep unique taste. YUMMY!!! Like others I added one bunch of chopped green onions and placed chops on top of sauce covered with foil and kept in oven for 40 minutes at 300 degrees. Read More
(2)
Rating: 5 stars
03/27/2015
This was fantastic!!! We felt it was restaurant worthy on the presentation. The kids were really impressed too. House smelled fantastic! Served it with Hasselback Potatoes from this sight and fresh green beans. Will definitely make again! Read More
(1)
Rating: 5 stars
07/12/2017
I didn't have a granny smith apple so I just used what I had on hand. I also didn't have apple cider so I subbed in apple cider vinegar. This really cut the sweetness down and made it deliciously tangy. These were so good that my 4 and 5 year old kids ASKED FOR SECONDS. My kids almost never agree on a dish and seconds are an extremely rare request! Definitely will make again. Read More
(1)
Rating: 3 stars
06/03/2015
I don't think I will make this again. It was very sweet and super strong in the apple flavor. I think the addition of garlic might have improved the flavor some. Maybe a smoky whiskey instead to counter the sweet apple. Also; temper your cream. Adding it straight scalds it and makes it appear separated. Read More
(1)