French Normandy Apple Pork Chop Stir-Fry

Name: French Normandy Apple Pork Chop Stir-Fry
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4 servings
Cuisine: French
Ingredients: 1¼ lb (565 g) bone-in or boneless pork chops (¾-inch thick), patted dry, cut into ½-inch-wide strips (leave bone in if using bone-in chops, or remove and slice); to taste kosher salt; to taste freshly ground black pepper; 2 tbsp (28 g) unsalted butter, divided; 1 tbsp (15 ml) extra-virgin olive oil; 1 whole large yellow onion, halved lengthwise, thinly sliced into half-moons; 2 whole medium Honeycrisp or Granny Smith apples, quartered, cored, cut into ½-inch-thick slices; 1 cup (240 ml) dry apple cider; ½ cup (120 ml) unsalted chicken stock; ⅓ cup (80 ml) heavy cream; 1 tbsp (15 g) Dijon mustard; 1 tbsp (3 g) fresh thyme leaves, leaves stripped from stems; 1 tbsp (8 g) cornstarch; 2 tbsp (30 ml) water, cold; 2 tbsp (8 g) fresh parsley, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A quick, elegant stir-fry that marries Normandy's classic apple-cider flavors with pork chops. Tender strips of pork are cooked with crisp apples, caramelized onions, and fresh thyme in a silky cider-cream sauce. Perfect served over rice or egg noodles for a weeknight dinner that tastes restaurant-quality.

Prep: 15 min
Cook: 16 min
Total: 31 min
Makes: 4 servings

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Ingredients

4 servings

1¼ lb (565 g) bone-in or boneless pork chops (¾-inch thick), patted dry, cut into ½-inch-wide strips (leave bone in if using bone-in chops, or remove and slice)
to taste kosher salt
to taste freshly ground black pepper
2 tbsp (28 g) unsalted butter, divided
1 tbsp (15 ml) extra-virgin olive oil
1 whole large yellow onion, halved lengthwise, thinly sliced into half-moons
2 whole medium Honeycrisp or Granny Smith apples, quartered, cored, cut into ½-inch-thick slices
1 cup (240 ml) dry apple cider
½ cup (120 ml) unsalted chicken stock
⅓ cup (80 ml) heavy cream
1 tbsp (15 g) Dijon mustard
1 tbsp (3 g) fresh thyme leaves, leaves stripped from stems
1 tbsp (8 g) cornstarch
2 tbsp (30 ml) water, cold
2 tbsp (8 g) fresh parsley, finely chopped, for garnish (optional)

Equipment (6)

Large skillet or 14-inch wok
Cutting board
Chef's knife
Measuring spoons and cups
Small bowl (for sauce)
Wooden spoon or silicone spatula

Steps

Before you start

Pat pork chops dry with paper towels so they sear properly
Have all ingredients prepped and within reach—stir-frying moves fast
Use a large skillet (12-inch) or wok to avoid crowding the pork

1
Sear the pork
- Season pork strips generously with salt and pepper.
- Heat a large skillet or 14-inch wok over medium-high heat.
- Add 1 tbsp (14 g) butter and 1 tbsp (15 ml) olive oil.
- When the butter foams and the oil shimmers, add pork strips in a single layer.
- Do not stir for 2–3 minutes to allow a golden crust to form.
- Stir and cook another 2–3 minutes until the pork is light golden on the outside but not cooked through inside.
- Transfer to a plate.
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Ready when: Pork is light golden on the outside and strips are separated
Tip: Don't move the pork too early—a good crust develops in stillness and adds flavor.
2
Cook the onions and apples
- Add the remaining 1 tbsp (14 g) butter to the same skillet over medium-high heat.
- Stir in the sliced onion and cook for 3–4 minutes, stirring occasionally, until it begins to soften and caramelize at the edges.
- Add the apple slices and cook for 2 minutes, stirring gently, until the apples are just beginning to soften but still hold their shape.
- The apples should be lightly coated with butter.
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Ready when: Onion is translucent with caramelized edges; apples are slightly softened but still firm
Tip: Cook the apples only briefly so they don't turn to mush—they finish cooking in the sauce.
3
Build the sauce
- Pour the dry cider into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
- Stir in the chicken stock, Dijon mustard, and fresh thyme.
- Bring the liquid to a simmer.
- Let it bubble gently for 2 minutes to reduce slightly and meld flavors.
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Ready when: Sauce is at a gentle simmer and smells fragrant
Tip: Scraping the pan releases browned bits (fond) that deepen the sauce's flavor.
4
Thicken the sauce
- In a small bowl, whisk the cornstarch and cold water together until smooth.
- Pour the cornstarch slurry into the simmering sauce and stir constantly for about 30 seconds until the sauce thickens and turns glossy.
- It should coat the back of a spoon lightly.
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Ready when: Sauce is glossy and coats a spoon; no lumps remain
Tip: Whisk the cornstarch with cold water first to prevent lumps—warm liquid seizes cornstarch.
5
Finish with cream and pork
- Reduce heat to medium.
- Stir in the heavy cream, stirring gently for 30 seconds until the sauce is creamy and silky.
- Return the seared pork strips to the skillet, nestling them into the apple-onion mixture.
- Stir gently to coat the pork with sauce.
- Simmer for 1–2 minutes until the pork is cooked through (internal temperature reaches 145°F / 63°C).
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Ready when: Pork is opaque throughout, no pink inside; internal temp is 145°F (63°C)
Tip: Stir gently to keep the apple slices intact and the pork from breaking apart.
6
Taste and serve
- Taste the dish and adjust the seasoning with salt and black pepper.
- If desired, garnish with fresh parsley.
- Serve immediately over steamed rice, egg noodles, or with crusty bread to soak up the silky sauce.
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Ready when: Sauce is creamy and well-seasoned; aroma is fragrant with thyme and apple
Tip: Don't skip the tasting step—a pinch more salt can brighten the whole dish.

Good to know

Tips

For extra richness, use bone-in pork chops and leave them whole, increasing searing time to 4 minutes per side.
If your apples are very tart (Granny Smith), add 1 tsp sugar or honey when cooking them to balance the acidity.
Serve alongside egg noodles buttered with fresh thyme, or over fluffy mashed potatoes to catch every drop of sauce.
A splash of apple brandy (Calvados) stirred in at the end adds authentic Normandy depth, though it's optional.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of stock if the sauce has thickened too much. Do not freeze, as the cream sauce and apple texture do not hold well after freezing.

Substitutions

medium Honeycrisp or Granny Smith apples → Fuji or Pink Lady apples. These are slightly sweeter and hold their shape better than Honeycrisp; avoid very soft varieties like Red Delicious.
dry apple cider → Dry white wine (Sauvignon Blanc or Pinot Grigio). Use the same volume; the acidity is similar, though the flavor will be slightly less apple-forward.
heavy cream → Crème fraîche or full-fat Greek yogurt. Stir in off the heat to prevent curdling; the tanginess adds complexity.
fresh thyme leaves → ½ tsp dried thyme or 1 tsp fresh sage leaves. Dried thyme is more concentrated; sage adds an earthy note that also pairs well with pork.