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Easy One-Pan Apple Cider Braised Pork Chops

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Tender, fall-apart pork chops braised in a savory-sweet apple cider sauce with caramelized onions. This one-pan weeknight dinner comes together in under an hour and delivers deep, comforting flavor with minimal cleanup.

Ingredients

Scale
  • 4 bone-in pork chops (about 1 inch thick)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup apple cider
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 4–5 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon honey or brown sugar (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the pork chops dry with paper towels and season generously on both sides with salt and pepper. Let sit at room temperature for 15-20 minutes.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 2-3 minutes.
  3. Sear the pork chops for 4-5 minutes per side until deep golden brown. Transfer to a plate and set aside.
  4. Reduce heat to medium. Add butter to the pan, then add sliced onion. Cook for 5-6 minutes, stirring occasionally, until soft and translucent. Scrape up any browned bits from the bottom of the pan.
  5. Stir in minced garlic and cook for 30-60 seconds until fragrant.
  6. Pour in apple cider, chicken broth, apple cider vinegar, and Dijon mustard. Add thyme sprigs and bay leaf. Stir and bring to a gentle simmer.
  7. Return the pork chops to the skillet along with any accumulated juices. The liquid should come about halfway up the sides of the chops.
  8. Reduce heat to low, cover, and simmer gently for 25-30 minutes until the pork reaches an internal temperature of 145°F.
  9. Remove the pork chops to a plate and tent with foil. Increase heat to medium-high and let the sauce simmer uncovered for 5-7 minutes until thickened. Remove thyme sprigs and bay leaf. Taste and adjust seasoning.
  10. Return pork chops to the skillet, spoon sauce and onions over the top. Garnish with fresh parsley if desired. Serve immediately.

Notes

Don’t skip the sear—it adds essential flavor. Keep the braising liquid at a gentle simmer, not a boil. Let the pork rest for 5 minutes before serving. Adjust sweetness based on your apple cider; some are naturally sweeter than others. For a thicker sauce, let it simmer uncovered longer or use a cornstarch slurry.

Nutrition

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

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