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Easy One-Pan Apple Cider Braised Pork Chops

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These easy one-pan apple cider braised pork chops are a cozy, comforting weeknight dinner that comes together in about 40 minutes. The pork is seared until golden, then braised in a savory-sweet apple cider sauce until fork-tender, all in one skillet for minimal cleanup.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1½ cups apple cider (not apple juice)
  • ½ cup low-sodium chicken broth
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 1 bay leaf
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Fresh thyme leaves (optional garnish)
  • Flaky sea salt (optional garnish)
  • Thinly sliced apple (optional garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.
  2. Pat the pork chops dry with paper towels. Season both sides generously with the kosher salt and black pepper. Let them sit at room temperature for 10 minutes while you prep the other ingredients.
  3. Heat the olive oil and 1 tablespoon of butter in your oven-safe skillet over medium-high heat. When the butter stops foaming and starts to brown slightly, carefully place the pork chops in the skillet. 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 remaining 1 tablespoon of butter. Toss in the sliced onion and smashed garlic cloves. Cook for 3-4 minutes, stirring occasionally, until the onion softens and turns translucent. Use your wooden spoon to scrape up any browned bits from the bottom of the pan.
  5. Pour in the apple cider and chicken broth, then add the Dijon mustard, apple cider vinegar, fresh thyme, fresh sage, and bay leaf. Stir to combine. Bring the mixture to a gentle simmer.
  6. Return the pork chops to the skillet, nestling them into the liquid. The braising liquid should come about halfway up the sides of the chops. If it doesn’t, add a splash more broth or cider.
  7. Transfer the skillet to the preheated oven. Bake uncovered for 20-25 minutes, depending on the thickness of your chops. The pork is done when it reaches an internal temperature of 145°F (63°C) and the juices run clear.
  8. Remove the skillet from the oven and let the pork chops rest in the braising liquid for 5 minutes. Discard the thyme and sage sprigs and the bay leaf.
  9. Spoon the sauce over the pork chops and garnish with fresh thyme leaves, a sprinkle of flaky sea salt, and thin apple slices if desired. Serve immediately.

Notes

Don’t skip the sear—it adds layers of flavor. Use a meat thermometer for perfect doneness (145°F). Let the pork rest in the braising liquid for 5 minutes before serving. For a thicker sauce, simmer the liquid on the stovetop for 5-7 minutes after removing the pork. This recipe is naturally gluten-free; double-check broth and mustard labels if needed.

Nutrition

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

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