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Easy One-Pan Apple Cider Braised Pork Chops

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Fall-apart tender pork chops braised in a silky apple cider sauce with caramelized apples and onions. This one-pan wonder is simple enough for a weeknight but impressive enough for company.

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
  • 2 medium apples (Honeycrisp or Fuji), cored and sliced into wedges
  • 3 cloves garlic, minced
  • 1 cup apple cider (unfiltered is best)
  • 1/2 cup chicken broth (low-sodium)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme (or 3 sprigs fresh)
  • 2 fresh sage leaves (optional, but recommended)
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Prep the pork chops: Pat the pork chops dry with paper towels. Season generously on both sides with salt and black pepper. Let them sit at room temperature for 15-20 minutes while you prep the other ingredients.
  2. Heat the skillet: Place your skillet over medium-high heat and add the olive oil. Wait until the oil shimmers and a drop of water flicked into the pan sizzles immediately (about 2-3 minutes).
  3. Sear the pork chops: Carefully place the pork chops in the hot skillet. Don’t crowd them—work in batches if needed. Let them cook undisturbed for 4-5 minutes until the bottom is deeply golden brown. Flip with tongs and sear the other side for another 3-4 minutes. Transfer to a plate and set aside.
  4. Cook the aromatics: Reduce the heat to medium. Add the butter to the skillet. Once melted, add the sliced onion and apple wedges. Cook for 6-8 minutes, stirring occasionally, until the onions are soft and translucent and the apples have started to brown at the edges.
  5. Add the garlic and herbs: Stir in the minced garlic, dried thyme, and sage leaves (if using). Cook for 1 minute until fragrant.
  6. Deglaze the pan: Pour in the apple cider and chicken broth, using your wooden spoon to scrape up all the browned bits from the bottom of the skillet. Stir in the apple cider vinegar and Dijon mustard until combined.
  7. Return the pork chops: Nestle the seared pork chops back into the skillet, along with any juices that accumulated on the plate. The liquid should come about halfway up the sides of the chops. If it doesn’t, add a splash more broth.
  8. Braise: Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the skillet with a lid and let it cook for 20-25 minutes. The liquid should be bubbling gently, not boiling furiously. Check halfway through and spoon some of the sauce over the pork chops.
  9. Check for doneness: After 20 minutes, check the internal temperature of the pork chops with an instant-read thermometer. You’re looking for 145°F (63°C). If they’re not there yet, cover and cook for another 5 minutes.
  10. Finish the sauce: Remove the lid and transfer the pork chops to a serving platter. Increase the heat to medium-high and let the sauce simmer uncovered for 5-7 minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper. If the sauce tastes flat, add another splash of apple cider vinegar.
  11. Serve: Spoon the apples, onions, and sauce over the pork chops. Garnish with fresh parsley and serve immediately.

Notes

Don’t skip the sear—it adds layers of flavor. Let the apples caramelize before adding liquid for a richer sauce. Braise at a gentle simmer, not a boil, to keep pork tender. Let pork rest 5 minutes after cooking. Leftovers taste even better the next day.

Nutrition

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

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