These pork chops with apple cider are juicy and packed with flavor! The sweet apple cider makes the meat tender and adds a tasty glaze that you won’t be able to resist.
Cooking these chops feels like a cozy hug in a pan. I love serving them with mashed potatoes or a side of veggies for a fun dinner. Plus, it’s pretty easy to whip up on a busy night!
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are great for this recipe since the bone adds flavor and moisture. If you prefer, you can use boneless chops, but adjust cooking time to ensure they cook through.
Apple Cider: Fresh apple cider gives a great sweet taste. If you can’t find it, apple juice makes a good substitute, but avoid overly sweet varieties. Adding a splash of vinegar can help mimic the tanginess.
Onion: I recommend yellow onions for their sweet flavor when caramelized. If you’re in a pinch, red onions will work too, but they have a sharper taste.
Apples: Gala or Fuji apples are sweet and hold up well in cooking. For a tart option, you might choose Granny Smith, which adds a nice contrast to the sweetness of the cider.
Herbs: Fresh thyme and rosemary are lovely here. If you only have dried herbs, use about one-third of the amount, since dried herbs are more concentrated.
How Do I Get the Perfect Sear on My Pork Chops?
Getting a great sear on your pork chops is key for flavor. Here’s how to do it right:
- Start with dry chops; moisture leads to steaming instead of searing.
- Use a hot skillet with oil before adding the meat—this helps create that nice crust.
- Don’t overcrowd the pan; give each chop space to cook evenly.
- Resist the urge to move them around too much; let them sit to form a golden crust. Aim for 3-4 minutes per side.
After searing, don’t forget to lower the heat when you simmer them in the cider. This keeps them juicy!
Pork Chops with Apple Cider
Ingredients You’ll Need:
- 4 bone-in pork chops, about 1-inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup apple cider (preferably fresh or natural)
- 1 apple, thinly sliced (a variety like Gala or Fuji)
- 2-3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tablespoon butter
- Optional: 1 teaspoon Dijon mustard or whole grain mustard
- Optional: pinch of cinnamon or nutmeg for warmth
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and 20-25 minutes to cook, making it a total of about 35-40 minutes to have a wonderful meal ready. Perfect for a busy weeknight or a special occasion!
Step-by-Step Instructions:
1. Season the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps them get a nice sear! Season both sides generously with salt and pepper.
2. Sear the Chops:
Heat the olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Once the oil is hot, add the pork chops to the pan. Sear them for about 3-4 minutes on each side until they’re golden brown. After that, remove the chops and set them aside.
3. Sauté the Onions and Garlic:
In the same skillet, add the sliced onions. Sauté them for about 5 minutes until they start to soften. Next, add the minced garlic and cook for another 30 seconds, just until it’s fragrant.
4. Add Apple Cider and Seasonings:
Pour the apple cider into the pan, scraping up any browned bits from the bottom to get all that delicious flavor. Add in the apple slices, fresh thyme, and rosemary sprig. If you like, stir in the Dijon mustard and a pinch of cinnamon or nutmeg to add some warmth.
5. Cook the Pork Chops:
Return the pork chops to the skillet, placing them in the cider mixture. Reduce the heat to medium-low, cover the pan, and let everything simmer for about 8-10 minutes. Cook until the pork chops reach an internal temperature of 145°F (63°C). Turn them halfway through to ensure even cooking.
6. Finish and Serve:
Once done, take the pork chops out of the skillet and keep them warm. Discard the rosemary and thyme stems. Stir the butter into the pan sauce for a rich, silky finish. Serve the pork chops topped with the sautéed apple slices and the delicious cider-onion sauce spooned over them. Feel free to garnish with fresh thyme sprigs if desired.
Enjoy your tender, juicy pork chops with a sweet and savory apple cider sauce—perfect for a comforting meal!
Can I Use Boneless Pork Chops Instead of Bone-in?
Yes, you can! Just be mindful to adjust the cooking time, as boneless chops typically cook faster. Aim for about 6-8 minutes of simmering instead of the full 10 minutes to avoid overcooking.
What Type of Apple Cider Should I Use?
Fresh apple cider is ideal for its rich flavor, but if unavailable, you can substitute it with unsweetened apple juice. Try to avoid overly sweet varieties to maintain a balanced flavor in the dish.
Can I Make This Ahead of Time?
Absolutely! You can cook the pork chops and sauce ahead of time, then refrigerate for up to 2 days. When you’re ready to serve, reheat gently on the stove, adding a splash of cider or water if the sauce thickens too much.
How Should I Store Leftovers?
Store any leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in a skillet over low heat to keep the meat juicy and tender.
