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Easy Apple Cider Braised Pork Chops (One-Pan Pork Chop Recipe)

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Tender pork chops braised in apple cider with apples and onions, all cooked in one skillet for a cozy, flavorful dinner that comes together in about 30 minutes.

Ingredients

Scale
  • 4 pork chops, about 1-inch thick
  • 1 ½ cups fresh apple cider
  • 1 large yellow onion, thinly sliced
  • 1 large apple (Honeycrisp or Fuji), sliced
  • ½ cup low-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 4–5 sprigs fresh thyme
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Optional: fresh parsley or chives for garnish

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper. Let them sit at room temperature for 10-15 minutes.
  2. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter stops foaming and starts to brown, carefully place the pork chops in the pan. Sear for 3-4 minutes per side until deeply golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium and add the remaining 1 tablespoon of butter. Add the sliced onions and cook for 4-5 minutes, stirring occasionally, until softened and starting to caramelize. Scrape up any browned bits from the bottom of the pan.
  4. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the apple cider and chicken broth, using a wooden spoon to deglaze the pan completely.
  5. Stir in the Dijon mustard and add the fresh thyme sprigs. Bring the liquid to a gentle simmer. Taste and adjust seasoning with more salt and pepper if needed.
  6. Nestle the pork chops back into the skillet, along with any accumulated juices. Add the sliced apple, pushing it down into the liquid.
  7. Cover the skillet with a lid and reduce heat to low. Let braise gently for 25-30 minutes. The liquid should be at a low simmer.
  8. Check for doneness after 25 minutes. The pork should be tender and reach an internal temperature of 145°F. If the sauce is thin, remove the lid and simmer uncovered for 5 more minutes to thicken.
  9. Remove the thyme sprigs. Taste the sauce one more time and adjust seasonings. The sauce should be slightly syrupy.
  10. Let the pork chops rest in the pan for 5 minutes before serving. Serve with the braised apples and onions spooned over the top.

Notes

For best results, use thick-cut pork chops (at least 1-inch thick). If using thin chops, reduce braising time to 15-20 minutes. The dish can be made up to 2 days ahead and tastes even better the next day. For a dairy-free version, substitute butter with olive oil.

Nutrition

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

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