Print

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

apple cider braised pork chops - featured image
Print Recipe

Tender, juicy pork chops braised in a sweet and savory apple cider sauce with apples and herbs. This one-pan wonder is perfect for a cozy fall dinner and is surprisingly easy to make.

Ingredients

Scale
  • 4 bone-in pork chops (about 1 inch thick)
  • 1 ½ cups apple cider
  • 1 large apple (Honeycrisp or Fuji), sliced into ¼-inch wedges
  • 1 large shallot, thinly sliced
  • 3 cloves garlic, minced
  • 1 sprig fresh rosemary, plus extra for garnish
  • 3 sprigs fresh thyme
  • ½ cup low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 tablespoon Dijon mustard (optional)

Instructions

  1. Prep your ingredients first. Slice the apple into ¼-inch wedges, thinly slice the shallot, mince the garlic, and measure out the cider and broth.
  2. Pat the pork chops dry with paper towels. Season generously with salt and pepper on both sides.
  3. Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the olive oil and let it get hot until shimmering.
  4. Sear the pork chops for 4-5 minutes per side until deep golden brown. Transfer to a plate and set aside.
  5. Reduce heat to medium. Add the sliced shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Pour in the apple cider and chicken broth. Use a wooden spoon to scrape up the browned bits from the bottom of the pan.
  7. Add the apple wedges, rosemary sprig, and thyme sprigs. Bring to a gentle simmer.
  8. Return the pork chops to the pan, along with any accumulated juices. The liquid should come about halfway up the sides of the chops.
  9. Reduce heat to low, cover the skillet, and simmer gently for 30-35 minutes, until the pork reaches an internal temperature of 140-145°F.
  10. Remove the pork chops and apples to a serving platter and tent loosely with foil. Discard the herb sprigs.
  11. Increase heat to medium-high and simmer the sauce uncovered for 5-7 minutes until reduced by half and slightly thickened. Whisk in the butter (and Dijon mustard if using) until glossy.
  12. Spoon the sauce over the pork chops and apples. Garnish with fresh herbs and serve immediately.

Notes

For best results, use bone-in pork chops and real unfiltered apple cider. Don’t skip the sear—it builds flavor. Keep the braise at a gentle simmer, not a boil. Let the meat rest before serving. Leftovers taste even better the next day.

Nutrition

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

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