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Savory Apple Cider Braised Pork Chops

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A quick and easy 30-minute dinner featuring thick-cut, bone-in pork chops braised in a rich, savory apple cider sauce with onions and thyme.

Ingredients

Scale
  • 4 thick-cut, bone-in pork chops (at least 1 inch thick)
  • 1 cup unfiltered apple cider
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1 small crisp apple (e.g., Honeycrisp or Granny Smith), diced (optional)

Instructions

  1. Pat pork chops completely dry with paper towels. Season both sides generously with salt and pepper, then lightly dust both sides with flour, shaking off excess.
  2. Place a large skillet (preferably cast iron) over medium-high heat. Add butter and let it melt and foam until the foaming subsides slightly.
  3. Place chops in the pan. Do not move them for 3-4 minutes to develop a golden-brown crust. Flip and sear the other side for another 3-4 minutes. Remove chops to a plate; do not wipe the pan.
  4. Reduce heat to medium. Add diced onion to the pan and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  5. Pour in apple cider and use a wooden spoon to scrape up browned bits from the bottom of the pan (deglaze). Simmer for 2 minutes to reduce slightly.
  6. Return pork chops to the pan, nesting them into the sauce. Sprinkle with dried thyme and add diced apple if using. Cover with a lid, reduce heat to low, and simmer gently for 15-20 minutes.
  7. Check internal temperature; it should reach 145°F (63°C). Remove chops to a clean plate.
  8. Turn heat to medium-high to boil the sauce. Reduce until it coats the back of a spoon. Taste and adjust salt if needed.
  9. Pour sauce over chops and serve immediately.

Notes

Do not skip drying the meat, as moisture prevents browning. Do not overcrowd the pan; cook in batches if necessary. Let the meat rest for 5 minutes after cooking to redistribute juices. If the sauce is too thick, add a splash of water; if too thin, boil longer. For gluten-free, substitute flour with cornstarch slurry.

Nutrition

Keywords: pork chops, apple cider, braised pork, easy dinner, weeknight meals, skillet dinner, comfort food

Find it online: https://twirltaste.com/savory-apple-cider-braised-pork-chops-easy-30-minute-dinner/