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Apple cider braised pork chops dish, served with mashed potatoes

Apple Cider Braised Pork Chops

These apple cider braised pork chops are a cozy, flavorful one-pan dinner featuring thick-cut pork chops gently braised in a savory-sweet sauce made with apple cider, chicken stock, Dijon mustard, onions, garlic, and fresh thyme. The pork is first seared to create a flavorful golden crust before being gently simmered in the cider sauce until cooked through. A final touch of butter creates a rich, glossy sauce that pairs beautifully with the pork.
Serve these pork chops with mashed potatoes, roasted vegetables, Brussels sprouts, or crusty bread to soak up the apple cider pan sauce. For an extra seasonal touch, add sliced apples during the braising process.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method

Ingredients
  

  • 4 thick-cut bone-in pork chops about 1 to 1½ inches thick
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1½ cups apple cider
  • 1 cup chicken stock
  • 2 tablespoons Dijon mustard
  • 4 sprigs fresh thyme
  • 1 tablespoon unsalted butter
  • 1 medium apple thinly sliced, optional
  • 2 tablespoons heavy cream optional
  • ¼ teaspoon ground cinnamon optional

Method
 

  1. Season the pork: Pat the pork chops dry with paper towels. Season both sides with kosher salt and black pepper.
  2. Sear the pork chops: Heat the olive oil in a large, heavy skillet over medium-high heat. Add the pork chops and sear for about 3–4 minutes per side, or until deeply browned. Transfer the pork chops to a plate.
  3. Cook the onion: Reduce the heat to medium. Add the sliced onion to the same skillet and cook for 4–5 minutes, stirring occasionally, until softened and lightly browned.
  4. Add the garlic: Stir in the minced garlic and cook for about 30 seconds, until fragrant.
  5. Deglaze with cider: Pour in the apple cider and scrape the browned bits from the bottom of the skillet with a wooden spoon.
  6. Build the sauce: Add the chicken stock, Dijon mustard, and fresh thyme. If using, add the cinnamon and sliced apple. Stir well to combine.
  7. Braise the pork: Return the pork chops and any accumulated juices to the skillet. Reduce the heat to low, cover, and gently simmer for approximately 10–15 minutes, depending on the thickness of the chops.
  8. Check the temperature: Use an instant-read thermometer inserted into the thickest part of the pork, avoiding the bone. Pork chops should reach 145°F (63°C), followed by at least a 3-minute rest, according to USDA guidance.
  9. Rest the pork: Transfer the cooked pork chops to a clean plate and let them rest for at least 3 minutes.
  10. Finish the sauce: Simmer the cider sauce uncovered for a few minutes if it needs to thicken. Remove the skillet from the heat and whisk in the butter. For a creamy variation, stir in the heavy cream.
  11. Serve: Taste the sauce and adjust the salt, pepper, or Dijon mustard as needed. Spoon the warm apple cider sauce over the pork chops and serve immediately.