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sauce essentials: apple cider pan sauce

Recipe by
Andy Anderson !
Wichita, KS

If you enjoy a good pork chop, you just might enjoy this pan sauce. You will make it in the same pan that you cooked the chops in, so it is no extra bother. The great taste of Summer apples comes through the sauce and totally compliments, not overpowers, the main ingredient. Although, I have only tried this with pork, I believe it would be great drizzled over chicken, and possibly a firm white fish, like cod. Because this is a pan sauce, it comes together quickly, so have your ingredients prepped and ready to go. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For sauce essentials: apple cider pan sauce

  • 2 Tbsp
    yellow onions, finely chopped
  • 1 c
    apple cider
  • 2 Tbsp
    all-purpose flour
  • 1/2 c
    half & half
  • 1 Tbsp
    dijon mustard, i prefer grey poupon
  • 1 Tbsp
    dried parsley
  • 1/4 tsp
    salt, kosher variety, or to taste
  • 1/4 tsp
    black pepper, freshly ground, or to taste
  • 1 - 2 dash
    apple cider vinegar
  • 1 md
    tart apple, peeled and cored, more on this ingredient later

How To Make sauce essentials: apple cider pan sauce

  • 1
  • 2
    In my opinion, nothing beats making pork chops in a cast iron skillet, so if you happen to have one, please use it for this recipe. If you do not have one, no worries, just use whatever is on hand.
  • 3
    Chef’s Note: I tried this recipe several different ways: First, I tried 1/2 cup apple juice, and 1/2 cup chicken stock, but it did not have enough apple flavor. Next I substituted the 1/2 cup apple juice with apple cider… better, but still not enough flavor. I finally got the flavor I was after by eliminating the chicken stock, and using, 1 cup of apple cider. For the dairy, I tried heavy cream, but it over-powered the sauce, so I dropped down to half & half. I did not try the sauce with regular, or low-fat milk products, or plain water. I did start with shallots, but I found them too strong, and switched over to yellow onion. In addition, I added a splash or two of apple cider vinegar at the end to brighten it up a bit, but that is an optional ingredient.
  • 4
    Gather your Ingredients (mise en place).
  • 5
    Whisk the flour into the apple cider, and reserve.
  • 6
    Cook the chops in the skillet, and then remove them, and cover to keep warm. Then, reserve one tablespoon of rendered fat from the skillet, and wipe any black bits out with a paper towel.
  • 7
    Place the skillet over medium heat, return the reserved fat, and then add the onions.
  • 8
    Chef’s Note: If you are making this sauce in a clean skillet, then add 1 tablespoon of butter, in place of the rendered pork fat, and follow the remainder of the recipe as written.
  • 9
    Cook, until the onions soften, and begin to brown, about 3 – 4 minutes.
  • 10
    I want to talk about adding one more ingredient that really sets this sauce apart from other cider sauces. Get a tart apple, like a Fuji, and then peel, core and dice. Throw it in when you are doing the onions, and cook for the prescribed time. Then, just continue with the recipe as written. Not only will you have an excellent sauce, but it will have yummy bits of stewed apple.
  • 11
    Add the cider/flour mixture, and the parsley.
  • 12
    Bring to a simmer (not a boil), and stir frequently, until the sauce begins to thicken, about 2 – 3 minutes.
  • 13
    Add the half & half and stir to combine.
  • 14
    Add the remaining ingredients, and slowly simmer for an additional 2 – 3 minutes, or until properly thickened.
  • 15
    Chef’s Tip: Do not forget to do a final tasting for proper seasoning.
  • 16
    Chef’s Note: I like to add a splash or two of apple cider vinegar at the end to brighten it up (optional). And do not forget to do a final tasting for proper seasoning.
  • 17
  • 18
    Drizzle over the chops, or serve on the side. Enjoy.
  • 19
    Keep the faith, and keep cooking.

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