Apple Cider Pork Chops

Apple Cider Pork Chops are made with juicy, pan-seared pork chops, tender peeled apples, and caramelized onions simmered in a rich, savory apple cider sauce. This easy one-pan dinner combines sweet and savory fall flavors in a cozy family meal that’s simple enough for a weeknight.

Cook Time

Servings

Difficulty

30 Minutes

Easy

Prep Time

15 Minutes

Ingredients

▢ 4 bone-in pork chops, about 1 inch thick
▢ 1 teaspoon salt
▢ ½ teaspoon black pepper
▢ ½ teaspoon garlic powder
▢ ½ teaspoon dried thyme
▢ 1 tablespoon olive oil
▢ 2 tablespoons butter, divided
▢ 2 firm apples, peeled, cored, and cut into thick wedges
▢ 1 medium yellow onion, thinly sliced
▢ 1 cup apple cider
▢ ½ cup chicken broth
▢ 1 tablespoon Dijon mustard
▢ 1 tablespoon brown sugar
▢ 1 teaspoon Worcestershire sauce
▢ 1 tablespoon cornstarch
▢ 2 tablespoons cold water

Directions

Season the Pork Chops
Pat the pork chops dry. Season both sides with salt, black pepper, garlic powder, and dried thyme.

Sear the Pork Chops
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the pork chops and sear for 3–4 minutes per side until golden brown. Transfer them to a plate.

Cook the Apples and Onions
Reduce the heat to medium and add the remaining tablespoon of butter. Add the peeled apple wedges and sliced onion. Cook for 5–7 minutes, stirring occasionally, until they begin to soften.

Make the Apple Cider Sauce
Pour in the apple cider and chicken broth. Stir in the Dijon mustard, brown sugar, and Worcestershire sauce, scraping up the browned bits from the bottom of the skillet.

Finish the Pork Chops
Return the pork chops and their juices to the skillet. Reduce the heat to medium-low, cover, and simmer for 8–12 minutes, until the pork reaches an internal temperature of 145°F.

Thicken the Sauce
Mix the cornstarch and cold water in a small bowl until smooth. Transfer the pork chops to a plate, then slowly stir the mixture into the simmering sauce.

Serve
Cook for 1–2 minutes until the sauce thickens. Return the pork chops to the skillet, spoon the apples, onions, and apple cider sauce over the top, and serve warm.

Frequently Asked Questions

Can I use boneless pork chops?

Yes. Boneless pork chops work well, but they may cook faster. Check them early and cook until they reach an internal temperature of 145°F.

What kind of apples work best?

Firm apples such as Honeycrisp, Granny Smith, or Pink Lady hold their shape well and balance the savory cider sauce.

Can I use apple juice instead of apple cider?

Yes, but apple juice is usually sweeter and has a lighter flavor. Reduce or leave out the brown sugar if needed.

Can I make this recipe without Dijon mustard?

Yes. You can leave it out, although Dijon adds flavor and helps balance the sweetness of the apples and cider.

How do I keep the pork chops from drying out?

Use pork chops about 1 inch thick and avoid overcooking them. Remove them from the heat once they reach an internal temperature of 145°F, then let them rest briefly before serving.

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RECIPE TIPS

● Use firm apples such as Honeycrisp, Granny Smith, or Pink Lady. Peel them and cut them into thick wedges so they become tender without falling apart in the apple cider sauce.

🥶 STORAGE

Refrigerator: Store the pork chops, apples, onions, and sauce together in an airtight container for up to 3 days.
Reheating: Warm gently in a covered skillet over low heat, adding a splash of apple cider or chicken broth if the sauce has thickened. Individual servings can also be reheated in the microwave.
Freezing: Freeze the cooked pork chops and sauce for up to 2 months. The apples may become softer after thawing, but the flavor will still be good. Thaw overnight in the refrigerator before reheating.