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Cider Pork Chops

 Cider Pork Chops
Cider Pork Chops, topped with a sensational sweet and savory combination of ingredients, make a delightful main course. —Betty Jean Nichols, Eugene, Oregon
4 ServingsPrep/Total Time: 25 min.


  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon canola oil
  • 1 cup sliced celery
  • 4 green onions, sliced
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried thyme
  • 1 cup apple cider or juice


  • In a large resealable plastic bag, combine the flour, salt and
  • pepper. Add pork chops and toss to coat. In a large skillet, brown
  • chops in oil. Remove and keep warm.
  • In the same skillet, saute the celery, onions, garlic and thyme for
  • 2-3 minutes or until crisp-tender. Return pork to the pan. Add
  • cider. Bring to a boil. Reduce heat; cover and simmer for 7-8
  • minutes or until a meat thermometer reads 160°. Serve with a
  • slotted spoon. Yield: 4 servings.
Nutritional Facts: 1 serving equals 290 calories, 12 g fat (4 g saturated fat), 86 mg cholesterol, 393 mg sodium, 13 g carbohydrate, 1 g fiber,

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Cider Pork Chops (continued)

Nutritional Facts: 31 g protein. Diabetic Exchanges: 4-1/2 lean meat, 1 fruit.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer