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Easy One-Pan Apple Cider Braised Pork Chops

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Fork-tender pork chops braised in a savory-sweet apple cider sauce, all made in a single pan for minimal cleanup. This foolproof weeknight dinner delivers deep flavor with just 15 minutes of active cooking time.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 1/2 cups unsweetened apple cider
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar (optional)
  • 1 sprig fresh rosemary (or 1/2 teaspoon dried)
  • 2 tablespoons unsalted butter, cut into small pieces
  • Fresh parsley or thyme for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle of the oven.
  2. Pat the pork chops dry with paper towels. Season both sides with salt, pepper, garlic powder, and dried thyme. Let sit at room temperature for about 10 minutes.
  3. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  4. Sear the pork chops in a single layer (work in batches if needed) for 3-4 minutes per side, until deeply golden brown. Transfer to a plate and set aside.
  5. Reduce heat to medium. Add the sliced onion to the same pan and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Scrape up any browned bits from the bottom.
  6. Add the minced garlic and cook for about 30 seconds until fragrant.
  7. Pour in the apple cider, stirring to combine and scraping up any remaining browned bits. Add Dijon mustard, apple cider vinegar, brown sugar (if using), and rosemary sprig. Bring to a gentle simmer.
  8. Return the seared pork chops to the skillet, nestling them into the liquid. The cider should come about halfway up the sides of the chops. Spoon some liquid over the tops.
  9. Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, until pork is cooked through and tender.
  10. Remove the skillet from the oven. Transfer pork chops to a clean plate and tent loosely with foil.
  11. Place the skillet back on the stovetop over medium heat. Simmer the braising liquid for 5-7 minutes until thickened slightly. Remove the rosemary sprig.
  12. Remove from heat and whisk in the butter pieces until melted and the sauce is glossy. Taste and adjust seasoning if needed.
  13. Return the pork chops to the skillet, spooning sauce and onions over the top. Garnish with fresh parsley or thyme if desired. Serve immediately.

Notes

For best results, use thick bone-in pork chops (about 1-inch thick). Unsweetened apple cider is preferred; if using apple juice, skip the brown sugar and add an extra teaspoon of apple cider vinegar. The sauce can be made dairy-free by omitting the butter. Leftovers keep in the refrigerator for up to 3 days and freeze well for up to 3 months.

Nutrition

Keywords: apple cider pork chops, one-pan pork chops, braised pork chops, easy pork chop recipe, weeknight dinner, fall recipe, comfort food

Find it online: https://lirafood.com/easy-one-pan-apple-cider-braised-pork-chops-recipe/