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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 weeknight hero—tender, juicy pork chops braised in a sweet-tart apple cider sauce with onion, garlic, and thyme, all made in one skillet for minimal cleanup.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 ½ cups apple cider (unfiltered preferred)
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, smashed
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon Dijon mustard
  • 1 bay leaf (optional)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper. Let them sit at room temperature for 15 minutes while you prep the onion and garlic.
  2. Heat the olive oil in your skillet over medium-high heat until it shimmers. Carefully place the pork chops in the pan—don’t crowd them. Sear for 3-4 minutes per side until deep golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium and add the sliced onion. Cook, stirring occasionally, for 4-5 minutes until softened and starting to brown. Scrape up any browned bits from the bottom of the pan. Add the smashed garlic cloves and cook for 1 minute until fragrant.
  4. Pour in the apple cider, scraping the pan again to release any remaining browned bits. Add the Dijon mustard, thyme sprigs, and bay leaf. Bring to a simmer and let it bubble for 2 minutes to reduce slightly.
  5. Return the pork chops to the pan, nestling them into the liquid. The cider should come about halfway up the sides of the chops. Cover the pan with a lid, reduce heat to low, and let it braise gently for 15-20 minutes.
  6. Check for doneness using a meat thermometer—pork chops are safe at 145°F, but pull them at 140°F because they’ll continue cooking as they rest. Transfer the chops to a plate and tent loosely with foil.
  7. Finish the sauce: Increase heat to medium-high and let the liquid bubble, stirring occasionally, until it reduces by about half and becomes syrupy—about 3-5 minutes. Remove the bay leaf and thyme stems. Swirl in the tablespoon of butter until melted and glossy. Taste and adjust seasoning with salt and pepper.
  8. Return the pork chops to the pan, spooning sauce over them. Let them rest in the warm sauce for 2-3 minutes before serving.

Notes

Don’t skip drying the pork chops for proper browning. Let the meat rest before slicing to keep juices in. Use a meat thermometer for perfect doneness. The sauce thickens as it cools; keep on low heat if serving a crowd. Leftovers keep in the fridge for up to 3 days and freeze for up to 2 months.

Nutrition

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

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