Apple Cider Braised Pork Chops

this recipe!

Why I Love This Recipe

There’s something really satisfying about how this dish comes together. The pork chops get golden and crisp on the outside, then soak up all that sweet, savory cider flavor as they braise.

I first made this on a chilly night when I was low on groceries and high on apples. That turned into one of my go-to meals—simple, hearty, and so flavorful.

• It smells like autumn while it cooks
• Only one pan to clean
• Uses everyday ingredients
• Feels fancy but takes under an hour

Servings & Time

Servings: 4
Cook Time: 45 minutes
Prep Time: 10 minutes
Total Time: 55 minutes

What You’ll Need

• 4 bone-in pork chops, about 1-inch thick
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium yellow onion, thinly sliced
• 2 medium apples (like Honeycrisp or Fuji), peeled, cored, and sliced
• 2 cloves garlic, minced
• 1 cup apple cider (not vinegar)
• ½ cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh thyme leaves (or 1 tsp dried)
• Salt and pepper to taste

Macros (per serving, approx.)

• Calories: 390
• Protein: 35g
• Carbs: 18g
• Fat: 20g
• Fiber: 2g
• Sugar: 12g

Pro Tips

• Pat the pork chops dry before searing to get a better crust.
• Thinly slice the apples so they soften just right while braising.
• Stir the mustard in at the right moment—it adds great depth to the sauce.
• Let the pork rest a few minutes after cooking so the juices stay in.
• Use a heavy pan like cast iron—it holds heat better for searing and braising.

Tools Required

• Large skillet with lid or Dutch oven
• Tongs
• Measuring cups and spoons
• Sharp knife and cutting board
• Wooden spoon or spatula

Substitutions and Variations

• Pork chops: Boneless or pork tenderloin medallions
• Apples: Pears or firm peaches
• Thyme: Rosemary or sage
• Chicken broth: Vegetable broth

Make Ahead Tips

You can sear the pork and sauté the onions and apples earlier in the day. Store them in the fridge, then finish the braise at dinnertime. Leftovers keep well for 3–4 days and taste even better the next day.

Instructions

Step 1: Season the Pork

Sprinkle 4 bone-in pork chops (about 1-inch thick) on both sides with salt and pepper.

Step 2: Sear the Pork

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add pork chops and sear for 3–4 minutes per side until golden brown. Remove and set aside.

Step 3: Sauté Onions and Apples

In the same pan, add 1 thinly sliced yellow onion and 2 peeled, sliced apples. Cook for 5–7 minutes until soft and golden. Add 2 cloves minced garlic and stir for 30 seconds.

Step 4: Add Liquids and Mustard

Pour in 1 cup apple cider and ½ cup chicken broth. Stir in 1 tablespoon Dijon mustard and 2 teaspoons fresh thyme. Bring to a gentle simmer.

Step 5: Braise the Pork

Return the pork chops to the pan. Cover and simmer on low heat for 25 minutes until the pork is tender and cooked through.

Step 6: Finish and Serve

Uncover and let the sauce reduce slightly for 5 minutes. Spoon sauce over pork, then serve warm with apples and onions on top.

Leftovers and Storage

Let leftovers cool fully, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. The sauce may thicken more over time—just add a splash of broth or water when reheating if needed.

What to Serve With

• Creamy mashed potatoes or roasted sweet potatoes
• Green beans or sautéed spinach
• Warm dinner rolls to soak up the sauce

Why This Recipe Works (Quick Science)

Braising works by first searing the pork to lock in flavor, then slowly simmering it in a flavorful liquid (like apple cider and broth). The slow heat breaks down the meat’s connective tissue, making it juicy and tender. The cider also reduces into a slightly sticky glaze, packing a punch of sweet and savory flavor.

Common Mistakes

• Using apple cider vinegar instead of cider – They’re not the same. Vinegar will be too harsh.
• Not searing the pork first – Skipping this loses a ton of flavor.
• Boiling instead of simmering – Keep the heat low to avoid drying out the meat.

FAQ

Can I use boneless pork chops?
Yes, but they may cook faster. Watch them closely so they don’t dry out.

What kind of apple cider should I use?
Use regular apple cider from the grocery store, not apple juice or vinegar.

Can I make this in advance?
Yes, it reheats beautifully. See tips below.

Conclusion

This is the kind of dinner that tastes like you put way more effort into it than you actually did. It’s rich, a little sweet, and totally satisfying. Make it once and it just might become a regular in your rotation. Try it out and let me know how it turned out—or drop a comment if you’ve got questions!