Pork and apple is a classic pairing, but traditional versions usually bring sugar with them. This one keeps the flavour and drops the carbs.

Thick pork chops are seared until golden, then finished in a creamy mustard sauce built in the same pan. A few drops of Finally. Apple Extract and a splash of apple cider vinegar add a gentle, fruity edge, without a spoonful of sugar in sight.

Why Apple Extract Works in a Savoury Sauce

Finally. Apple Extract is highly concentrated, so a few drops go a long way. It adds a subtle fruity warmth and a hint of malic acidity, which is what pork wants from a sauce. Because you only use 3 to 5 drops per recipe, it has a negligible carb impact per serving.

The cream mellows the mustard, the vinegar brightens it, and the Ancient Spring Salt rounds everything off.

Why You'll Love This Recipe

• Ready in about 30 minutes, in one pan
• Rich, glossy sauce made from just a few ingredients
• Juicy chops with a golden crust
• Low-carb and keto-friendly
• Easy to scale for a family dinner or guests
• Pairs with buttery greens, cauliflower mash or a simple salad

Serves: 4 | Prep: 10 minutes | Cook: 20 minutes

Ingredients

For the Pork

• 4 bone-in pork loin chops (about 250g each, 2.5cm thick)
• 1 tsp Finally. Ancient Spring Salt
• ½ tsp freshly ground black pepper
• 1 tbsp olive oil
• 2 tbsp butter, divided

For the Sauce

• 3 garlic cloves, thinly sliced
• 4 sprigs fresh thyme
• 150ml chicken stock (check the label for added sugar)
• 1 tbsp apple cider vinegar, such as Willy's Organic Apple Cider Vinegar
• 200ml double cream
• 2 tbsp wholegrain mustard (check the label for added sugar)
• 4 drops Finally. Apple Extract

Method

1. Prepare the Chops

Take the pork out of the fridge 20 minutes before cooking. Pat the chops dry with kitchen paper and season both sides with the Ancient Spring Salt and black pepper.

2. Sear the Pork

Heat the olive oil and 1 tbsp of the butter in a large, heavy frying pan over a medium-high heat. Add the chops and cook for 4 to 5 minutes on one side, without moving them, until deeply golden. Flip, then add the remaining butter, garlic and thyme. Cook for another 4 to 5 minutes, spooning the melted butter over the chops as they cook.

Check that the centre of the thickest chop reaches 70°C on a thermometer, or that the juices run clear. Transfer the chops to a warm plate, cover loosely with foil and rest for 5 minutes.

3. Build the Sauce

Reduce the heat to medium and pour the stock and vinegar into the same pan. Scrape up the golden bits from the bottom with a wooden spoon and simmer for 2 minutes. Remove the thyme stalks.

Whisk in the cream and mustard, then simmer gently for 3 to 4 minutes until the sauce is thick enough to coat the back of a spoon. Add 4 drops of the Apple Extract, stir well, then taste. Add another drop if you'd like more depth, and a little more salt if needed.

4. Serve

Return the chops and any resting juices to the pan, and spoon the sauce over the top. Serve straight away.

Recipe Tips

• Choose chops at least 2.5cm thick. Thin chops dry out before they brown.
• Don't crowd the pan. If your pan is small, cook the chops in two batches.
• Add the Apple Extract drop by drop at the end, as a little goes a long way.
• Don't let the sauce boil hard once the cream is in, or it may split.
• Check your stock and mustard labels, as some brands contain added sugar.
• Serve with buttered green beans, wilted spinach or cauliflower mash to keep the meal low-carb.
• Leftover sauce is delicious spooned over chicken or roasted vegetables.

A Note from Finally.

Sugar-free cooking doesn't mean giving up on the classics. If you give this recipe a try, tag @finally_ketoshop on social media so we can share your dinners with our community.

Ready to cook? Pick up Finally. Apple Extract and Finally. Ancient Spring Salt today.