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Easy Apple Cider Braised Pork Chops: Best One-Pan Dinner

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These easy apple cider braised pork chops are the kind of recipe that makes you feel like a hero in the kitchen without actually working that hard. One pan, simple ingredients, and about an hour later you’ve got a dinner that tastes like it came from a cozy countryside restaurant.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 ½ cups apple cider
  • ½ cup low-sodium chicken broth
  • 2 medium apples (Honeycrisp or Fuji), cored and sliced into ¼-inch wedges
  • 2 sprigs fresh thyme (or ½ teaspoon dried)
  • 1 tablespoon Dijon mustard
  • Salt and black pepper to taste
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle. While it’s heating, take your pork chops out of the fridge and let them sit at room temperature for 15-20 minutes.
  2. Pat the pork chops completely dry with paper towels. Season generously on both sides with salt and pepper—about 1 teaspoon of salt and ½ teaspoon of pepper per chop.
  3. Heat the olive oil in your skillet over medium-high heat until it shimmers. Carefully place the pork chops in the pan and sear for 3-4 minutes per side until deeply golden brown. Transfer the seared chops to a plate and set aside.
  4. Reduce the heat to medium and add the butter. Once it melts, toss in the sliced onion. Cook for 5-6 minutes, stirring occasionally, until the onion softens and starts to turn golden at the edges. Scrape up any browned bits from the bottom of the pan.
  5. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Pour in the apple cider and chicken broth, stirring to combine. Add the Dijon mustard and thyme sprigs. Bring the mixture to a gentle simmer.
  7. Nestle the pork chops back into the pan along with any accumulated juices. Arrange the apple slices around the chops, tucking them into the liquid.
  8. Transfer the skillet to the preheated oven and braise for 25-30 minutes, or until the pork chops are tender and cooked through (internal temperature of 145°F / 63°C).
  9. Carefully remove the skillet from the oven. Transfer the pork chops and apple slices to a serving platter and tent loosely with foil. Let them rest while you finish the sauce.
  10. Place the skillet back on the stovetop over medium heat. Stir in the apple cider vinegar and let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning with salt and pepper.
  11. Pour the sauce over the rested pork chops and apples. Garnish with fresh thyme leaves and serve immediately.

Notes

Pat pork chops dry before seasoning for a good sear. Don’t crowd the pan when searing. Taste apple cider before using; adjust sweetness with vinegar or brown sugar as needed. Use an instant-read thermometer for perfect doneness (145°F). Let pork rest for 5 minutes before serving. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

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

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