By Chef Alli

Pan-Seared Pork Chops with Bacon, Apples and Cider Gravy

Apples and Cider Gravy


  • 4 bone-in pork chops, 1-inch thick
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. extra virgin olive oil (EVOO)
  • 2 slices thick center-cut bacon, chopped
  • 2 large onions, yellow or red, thinly sliced
  • 2 Gala apples, thinly sliced
  • 2 Tbs. finely chopped fresh thyme leaves
  • 2 rounded Tbs. orange marmalade
  • 2 Tbs. unsalted butter
  • 2 Tbs. all-purpose flour
  • 1 cup apple cider
  • 2 cups chicken stock


Season chops with salt and pepper and let rest at room temperature for 30 minutes.

Meanwhile, heat EVOO in a large skillet over medium-high heat. When oil is hot, cook chops 5-6 minutes on the first side until deeply golden, turn and cook 5-6 minutes more with a loose foil tent over the skillet.

Remove cooked chops to a plate and cover to keep warm. Add the bacon to the skillet and cook until beginning to brown; add onions and thyme to skillet and cook until onions are softened; add apples and cook an additional 2-3 minutes; stir in marmalade. Remove apple mixture from skillet and reserve.

Add 2 tablespoons butter to the skillet; when butter is melted, whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season cider gravy to taste with salt and pepper. Whisk gravy often, cooking 4-5 minutes over medium-low heat, until thickened.

Serve chops nestled in cider gravy, topped with warm onion/apple mixture.

Such a wonderful dish for fall.  My family loves this skillet meal and I often make it for company as well.  Stir in a splash of cream to the cider gravy for added richness right before you serve it, if desired. 

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to