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Pork Chops with Apple Cider Raclette

Pork Chops with Apple Cider Raclette

4 portions


  • 3 tbsp. (45 ml) cider or white wine
  • 1 tbsp. (15 ml) Dijon mustard
  • 1 tbsp. (15 ml) honey
  • 1 French shallot, finely chopped
  • Salt and freshly ground pepper
  • 1 firm apple (Empire, Spartan, Cortland), julienned
  • 4 sirloin pork chops, deboned, about 2.5 ml (1 in.) thick
  • 125 g (4½ oz.) Raclette au Cidre de Pommes cheese, sliced
  • 375 ml (4½ oz.) greens of your choosing (spring lettuce, spinach, arugula, sprouts, etc.)


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  • In a bowl, whisk the cider, mustard, honey and shallot together. Season with salt and pepper. Add the apple and stir.
  • Preheat the BBQ to medium-high heat.
  • Season the pork chops and cook on the grill for 3 to 4 minutes on one side. Turn over and garnish with the cheese slices. Continue to cook for 3 to 4 minutes, depending on the desired doneness and thickness of the meat. Let stand for 2 minutes.
  • Add the greens to the apple dressing and mix together. Divide among the pork chops. Serve immediately.


  • Grilled pork chops will keep in the refrigerator for 3 to 4 days. The apple dressing can be made in advance and kept in the fridge for 1 to 2 days. Add the greens just before serving.