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Apple-cheddar pork chops

Dairy Farmers of Wisconsin


  • 2 bone-in pork chops 6 ounces each
  • Salt and pepper
  • 4 tablespoons butter cubed and divided
  • 2 medium apples cored and cut into 1/4-inch slices
  • 1/2 cup apple cider
  • 1/4 cup maple syrup
  • 2 tablespoons dijon mustard
  • 4 ounces Carr Valley Apple Smoked Cheddar™ cheese shredded (1 cup)


  • ► Season both sides of the pork chops with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Add pork chops; cook, covered, for 6 minutes. Flip pork chops; cook, covered, 6-8 minutes longer or until a thermometer inserted in meat reads 145˚f. Transfer to a plate; tent with aluminum foil to keep warm.
  • ► Melt remaining butter in the same skillet over medium heat. Add apple slices; cook for 3 minutes. Flip apples. Whisk in the apple cider, maple syrup and dijon mustard. Bring to a boil; cook and whisk 3-4 minutes longer or until sauce is reduced to about 1/2 cup.
  • ► Reduce heat to low. Add pork chops to pan; coat sides with sauce. Top each with 1/2 cup cheddar. Cover; cook for 2-3 minutes or until cheese is melted. Serve pork chops with apples and sauce.