pork chops with apple cider recipe

Written ByJenny Smyth Posted on
pork chops with apple cider recipe
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The Best pork chops with apple cider recipe

I’ve been making pork chops with apple cider for years, and it’s still a family favorite. The dish originated in Europe, where pork was a staple meat and apple cider was a common ingredient.

The combination of the rich, savory flavor of the pork and the sweet, tangy flavor of the apple cider is a match made in heaven. When I cook this recipe, I like to use a mixture of brown sugar and spices to give it a deep, caramelized flavor.

It’s perfect for a weeknight dinner or a special occasion, and it’s also a great way to get some extra veggies into your diet. My kids love helping me prepare the apples and onions for this recipe, and they’re always excited to see the finished product.

I’ve found that using high-quality ingredients like fresh apples and real apple cider makes all the difference in the flavor of this dish. Over time, I’ve tweaked this recipe to make it my own, adding some extra herbs and spices to give it an extra boost of flavor.

The end result is a dish that’s both hearty and elegant – perfect for a family dinner or a holiday gathering.

Apple Cider Pork Chops

Apple Cider Pork Chops

4.8 from 1095 votes

Juicy pork chops simmered in a sweet and tangy apple cider sauce with onions and thyme. This comforting one-pan dish is perfect for a cozy fall dinner and comes together in under an hour.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pork Chops

4 bone-in pork chops, about 1 inch thick
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Sauce

1 large apple, peeled and sliced
1 small onion, thinly sliced
1 cup apple cider
1/2 cup chicken broth
1 tbsp Dijon mustard
1 tsp fresh thyme leaves
1 tbsp butter

👨‍🍳Directions

1Season both sides of the pork chops with salt and pepper.
2Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3Place the pork chops in the skillet and cook without moving them for 4 to 5 minutes until the bottom is deep golden brown.
4Flip the chops and cook for another 3 to 4 minutes until the other side is browned and the internal temperature reaches 135°F.
5Transfer the chops to a plate and set aside.
6Reduce the heat to medium and add the sliced apple and onion to the skillet.
7Cook, stirring occasionally, for 4 to 5 minutes until the onion is softened and lightly caramelized.
8Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pan.
9Stir in the Dijon mustard and thyme leaves, then bring the liquid to a gentle simmer.
10Return the pork chops to the skillet along with any juices from the plate.
11Simmer over medium-low heat for 5 to 7 minutes, turning the chops once, until the sauce has thickened slightly and the pork reaches an internal temperature of 145°F.
12Remove the skillet from the heat and swirl in the butter until melted and glossy.
13Serve the pork chops with the apple cider sauce spooned over the top.

🔧Equipment

Large skillet
Cutting board
Chef’s knife
Measuring cups and spoons
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 14g🥩Protein: 32g

📝Notes

For best results, use bone-in pork chops about 1 inch thick to prevent drying out. Let the chops rest for 3 minutes after cooking. If the sauce is too thin, simmer an extra 2 minutes to reduce.

Watch Video Of How Apple Cider Pork Chops Works

Leftover pork chops can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet with a splash of apple cider or broth over low heat, covering the pan to keep them moist.

You can also reheat them in the oven at 325 degrees Fahrenheit for about ten minutes. I find the flavors actually deepen a bit overnight, so leftovers taste just as good the next day.

For serving, this dish works well for a casual family dinner or a more formal gathering. I often double the recipe when we have company because it is easy to scale up.

The apple cider sauce is wonderful spooned over rice or egg noodles, and a sprinkle of fresh parsley adds a nice pop of color. Whether it is a Tuesday night or a holiday meal, these pork chops always feel like a special treat without requiring hours in the kitchen.

❓ Frequently Asked Questions About Apple Cider Pork Chops

1. What type of pork chops work best in this recipe?

Pork chops with a thick cut of meat work best in this recipe. You can use either boneless or bone-in pork chops, but boneless are easier to cook evenly.

2. Can I use store-bought apple cider instead of fresh?

While you can use store-bought apple cider as a substitute, it won’t have the same depth of flavor as fresh apple cider. If you can’t find fresh apple cider, consider making your own by mixing together equal parts apple juice and water.

3. How do I prevent the pork chops from becoming dry?

To prevent the pork chops from becoming dry, make sure to not overcook them. Use a meat thermometer to check for doneness, and remove them from heat as soon as they reach an internal temperature of 145°F.

4. Can I serve this dish with other sides?

This dish is versatile enough to be served with a variety of sides, including roasted vegetables, mashed potatoes, or even egg noodles.

5. Is it possible to make this recipe in advance?

You can prepare the ingredients for this recipe up to 24 hours in advance, but it’s best to cook the pork chops just before serving for optimal flavor.

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