Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 bone-in pork chops, 1-inch thick (8–10 oz each)
- Kosher salt and black pepper
- 1 tbsp neutral oil; 3 tbsp unsalted butter (divided)
- 2 apples (Honeycrisp or Granny Smith), 1 large onion, 6–8 sage leaves, 2 garlic cloves
- 1 1/2 cups sparkling apple cider; 1/2 cup low-sodium chicken stock; 1 tsp apple cider vinegar (optional)
- 1/3 cup heavy cream; 1 1/2 tbsp Dijon mustard; 1 tsp whole-grain mustard (optional)
- 2 lb Yukon Gold potatoes; 1/2 cup whole milk; 4 tbsp butter; 1/4 cup sour cream (optional)
- 1 lb Savoy or green cabbage; 1 tbsp butter
- Parsley and extra sage for garnish
Do This
- 1. Start potatoes in salted cold water; boil until tender (12–15 min). Warm milk separately.
- 2. Season chops; sear in oil and 1 tbsp butter over medium-high, 3–4 min per side. Set aside.
- 3. Caramelise onions and apples in 2 tbsp butter with sage, 8–10 min; add garlic 30 seconds.
- 4. Deglaze with cider; add stock. Return chops; cover and simmer gently 10–12 min to 145°F (63°C).
- 5. Remove chops; reduce liquids 3–4 min. Whisk in cream and mustards; simmer 2 min.
- 6. Wilt cabbage in 1 tbsp butter (3–4 min). Mash potatoes with butter, warm milk, and salt. Plate with sauce and garnish.
Why You’ll Love This Recipe
- Comfort-food flavors with a spark: cider-braised pork meets creamy mustard pan sauce.
- Everything cooks on the stovetop in under an hour, with sides built right in.
- Apples and onions caramelise into sweet-savory ribbons that make the dish sing.
- Buttery mash and tender cabbage soak up every drop of the glossy sauce.
Grocery List
- Produce: 2 apples, 1 large yellow onion, 1 small Savoy or green cabbage, 2 lb Yukon Gold potatoes, 2 garlic cloves, fresh sage, flat-leaf parsley
- Dairy: Unsalted butter, whole milk, heavy cream (or crème fraîche), sour cream (optional)
- Pantry: Sparkling apple cider, low-sodium chicken stock, Dijon mustard, whole-grain mustard (optional), apple cider vinegar (optional), neutral oil, kosher salt, black pepper
Full Ingredients
Pork and Cider Braise
- 4 bone-in pork chops, about 1 inch thick (8–10 oz/225–280 g each)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp neutral oil (canola or light olive)
- 1 tbsp unsalted butter (for searing)
- 2 medium apples (Honeycrisp or Granny Smith), cored and cut into 1/2-inch wedges (about 3 cups/360 g)
- 1 large yellow onion, thinly sliced (about 2 cups/220 g)
- 6–8 fresh sage leaves, plus extra for garnish
- 2 garlic cloves, thinly sliced
- 1 1/2 cups (360 ml) sparkling apple cider (hard or nonalcoholic)
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tsp apple cider vinegar (optional, for brightness)
Mustard Cream
- 1/3 cup (80 ml) heavy cream or crème fraîche
- 1 1/2 tbsp Dijon mustard
- 1 tsp whole-grain mustard (optional, for texture)
- 1 tsp cold unsalted butter (optional, to finish the sauce)
Buttery Mash
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 4 tbsp (56 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- 1/4 cup (60 ml) sour cream or crème fraîche (optional)
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp ground white or black pepper
Wilted Cabbage
- 1 small Savoy or green cabbage (about 1 lb/450 g), cored and thinly sliced
- 1 tbsp unsalted butter
- 1 tbsp water or a splash of cider
- Pinch of kosher salt and black pepper
To Serve
- 2 tbsp chopped flat-leaf parsley
- Extra sage leaves (optional, lightly fried for garnish)
- Flaky sea salt and freshly ground black pepper, to finish
Step-by-Step Instructions
Step 1: Prep and start the potatoes
Peel and chunk the potatoes. Place them in a pot, cover with cold water by 1 inch, and add 1 tbsp kosher salt. Bring to a boil over high heat, then reduce to a lively simmer and cook until tender when pierced, 12–15 minutes. Warm the milk in a small pan or microwave until steaming (do not boil). While the potatoes cook, prep the apples, onion, garlic, sage, and cabbage.
Step 2: Season and sear the pork chops
Pat the pork dry and season on both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat a large, heavy skillet with a lid over medium-high heat. Add the oil and 1 tbsp butter. Sear the chops until deep golden, 3–4 minutes per side. Transfer to a plate and keep nearby; they will finish cooking in the braise.
Step 3: Caramelise the apples and onions with sage
Lower the heat to medium. In the same skillet, add 2 tbsp butter, then the sliced onion and apple wedges with a pinch of salt. Cook, stirring occasionally, until the onions are translucent and everything is caramelised with browned edges, 8–10 minutes. Add the sage leaves and cook 30 seconds until fragrant, then stir in the garlic for 30 seconds more.
Step 4: Deglaze with cider and braise the chops
Pour in the sparkling cider and scrape up any browned bits. Add the chicken stock and optional cider vinegar, and bring to a simmer. Nestle the chops back into the pan, along with any juices. Cover, reduce heat to low, and simmer gently for 10–12 minutes, turning once, until the pork reaches 145°F (63°C) at the thickest part. Transfer chops, apples, and onions to a warm plate and tent loosely with foil.
Step 5: Wilt the cabbage
While the pork finishes, heat a second large skillet over medium heat. Add 1 tbsp butter, the sliced cabbage, 1 tbsp water or cider, and a pinch of salt and pepper. Toss, cover, and cook until tender-crisp and bright, 3–4 minutes. Remove the lid and cook 1 minute more to evaporate excess moisture. Keep warm.
Step 6: Reduce and finish the mustard cream sauce
Return the pork pan to medium-high heat and boil the braising liquid until reduced by about half, 3–4 minutes. Lower the heat to medium-low. Whisk in the heavy cream, Dijon, and the optional whole-grain mustard. Simmer gently for 2 minutes until glossy and coats the back of a spoon. Off heat, swirl in 1 tsp cold butter for extra sheen and season to taste.
Step 7: Mash the potatoes
Drain the tender potatoes well and return them to the hot pot for 30 seconds to steam off excess moisture. Mash with 4 tbsp butter, the warm milk, and the sour cream if using. Season with 1 tsp kosher salt and 1/4 tsp pepper, adjusting to taste. The mash should be creamy but hold soft peaks.
Step 8: Plate and serve
Spoon a generous bed of buttery mash onto each plate, add a tangle of wilted cabbage, and place a pork chop on top. Spoon the caramelised apples and onions over the pork and drizzle with the mustard cream. Finish with chopped parsley, a few small fried sage leaves if you like, flaky salt, and freshly ground black pepper. Serve immediately.
Pro Tips
- Keep the braise gentle. A low simmer prevents tough chops and keeps the cider bright.
- Do not rush the apple and onion caramelisation. Color equals flavor; wait for golden edges before deglazing.
- Warm milk makes fluffier mash. Cold dairy tightens starches and can lead to gluey potatoes.
- Check temp, not time. Pull pork at 145°F (63°C) for juicy results; a quick rest while you finish the sauce is perfect.
- Use a wide skillet. More surface area means better sear and faster sauce reduction.
Variations
- Pear and thyme twist: Swap apples for firm pears and sage for thyme. Add a splash of Calvados if desired.
- Creamy polenta base: Serve over soft Parmesan polenta instead of mashed potatoes.
- Boneless chops: Use 1-inch boneless loin chops and reduce the braise by 1–2 minutes.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of stock or water. The mash can be made 1 day ahead; rewarm with extra milk and butter. Cabbage is best fresh but reheats well in a skillet. The sauce may thicken when chilled—loosen with a bit of stock or cider as you warm it. Not recommended for long-term freezing (the sauce may split), though the braised pork and apples freeze acceptably for up to 2 months.
Nutrition (per serving)
Approximate values: 1025 calories; 45 g protein; 86 g carbohydrates; 49 g fat; 6 g fiber; 1550 mg sodium. Values will vary with ingredient brands and salt levels.
