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Easy One-Pan Apple Cider Braised Pork Chops

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Tender, fork-tender pork chops braised in a sweet and tangy apple cider sauce, all made in one skillet for an easy weeknight dinner that feels special.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1½ cups apple cider, unsweetened
  • ½ cup chicken broth, low-sodium
  • 2 tablespoons Dijon mustard
  • 2 tablespoons unsalted butter, cut into pieces
  • 3 cloves garlic, smashed
  • 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 small shallot, thinly sliced
  • 1 bay leaf
  • Fresh parsley, chopped (for garnish)
  • Flaky sea salt (for garnish)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, and garlic powder. Let them sit at room temperature for 10 minutes.
  2. Heat your skillet over medium-high heat for about 2 minutes. Add the olive oil and swirl to coat the pan.
  3. Sear the pork chops in a single layer, working in batches if needed. Cook without moving them for 3-4 minutes, until a deep golden-brown crust forms. Flip carefully with tongs and sear the other side for 2-3 minutes.
  4. Remove the pork chops to a plate and set aside.
  5. Reduce heat to medium and add the sliced shallot to the pan. Cook for 1-2 minutes, stirring constantly, until softened and fragrant.
  6. Add the smashed garlic cloves and cook for 30 seconds, until fragrant.
  7. Pour in the apple cider and chicken broth, scraping the bottom of the pan with your wooden spoon to release all the browned bits. Let the liquid come to a simmer.
  8. Stir in the Dijon mustard, fresh thyme sprigs, and bay leaf.
  9. Return the pork chops to the skillet, nestling them into the liquid. The braising liquid should come about halfway up the sides of the chops.
  10. Reduce heat to low, cover the skillet with a lid, and let the pork chops braise for 20-25 minutes. The liquid should be at a gentle simmer.
  11. Check for doneness after 20 minutes. The pork chops should be fork-tender and register 145°F on an instant-read thermometer.
  12. Remove the pork chops to a serving platter and tent loosely with foil. Let them rest while you finish the sauce.
  13. Finish the sauce: Increase heat to medium-high and bring the braising liquid to a simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly and reduces by about a third. Remove the thyme sprigs and bay leaf.
  14. Swirl in the butter off the heat, stirring until it melts and emulsifies into the sauce.
  15. Spoon the sauce over the pork chops, garnish with fresh parsley and flaky sea salt, and serve immediately.

Notes

If the sauce tastes too tart, add a teaspoon of brown sugar or honey at the end. Don’t lift the lid too often while braising. For a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering sauce.

Nutrition

Keywords: pork chops, apple cider, braised, one-pan, weeknight dinner, easy, cast iron

Find it online: https://gleefulfork.com/easy-one-pan-apple-cider-braised-pork-chops/