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Tender Apple Cider Braised Pork Chops: Easy One-Pan Dinner

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These tender apple cider braised pork chops are a one-pan wonder that delivers fork-tender meat and a silky, faintly sweet sauce with minimal effort. Perfect for a cozy fall evening, this recipe uses simple pantry ingredients and a forgiving braising technique for crowd-pleasing results.

Ingredients

Scale
  • 4 bone-in pork chops (about 1-inch thick)
  • 1 ½ cups apple cider (not apple juice)
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, smashed
  • 4–5 sprigs fresh thyme (or 1 teaspoon dried)
  • ½ cup low-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste
  • 1 bay leaf

Instructions

  1. Preheat your oven to 350°F (175°C). Pat the pork chops dry with paper towels.
  2. Season the pork chops generously on both sides with salt and pepper. In a small bowl, mix 2 tablespoons of all-purpose flour with a pinch of salt and pepper. Lightly dredge each chop in the flour, shaking off any excess.
  3. Heat 1 tablespoon of butter in an oven-safe skillet over medium-high heat. When the butter stops foaming and just starts to brown, carefully place the pork chops in the pan. Sear for 3-4 minutes per side, until deeply golden brown. Transfer the seared chops to a plate.
  4. Reduce the heat to medium. Add the sliced onion to the pan. Cook, stirring occasionally, for 4-5 minutes, until the onion is softened and starting to brown at the edges. Scrape up any browned bits from the bottom of the pan.
  5. Add the smashed garlic cloves and cook for 30 seconds until fragrant. Pour in 1 ½ cups of apple cider and ½ cup of chicken broth. Add 1 tablespoon of Dijon mustard, 4-5 sprigs of fresh thyme, and 1 bay leaf. Stir everything together, scraping the pan bottom to incorporate all the browned bits.
  6. Bring the liquid to a gentle simmer. Nestle the pork chops back into the pan, along with any juices that accumulated on the plate. The liquid should come about halfway up the sides of the chops. If it doesn’t, add a splash more broth.
  7. Transfer the skillet to the preheated oven. Braise, uncovered, for 20-25 minutes. For 1-inch thick bone-in chops, 22 minutes is usually perfect. The pork should be tender and register 145°F (63°C) on an instant-read thermometer when done.
  8. Carefully remove the skillet from the oven (use oven mitts—the handle is hot). Transfer the pork chops to a clean plate and tent loosely with foil. Let them rest while you finish the sauce.
  9. Place the skillet back on the stovetop over medium heat. Remove the thyme sprigs and bay leaf. Swirl in the remaining 1 tablespoon of butter. Let the sauce simmer for 2-3 minutes, stirring occasionally, until it thickens slightly and reduces to a glossy, syrupy consistency. Taste and adjust seasoning with salt and pepper.
  10. Return the pork chops to the pan and spoon the sauce over them. Serve immediately, topped with the braised onions and a fresh thyme sprig for garnish if desired.

Notes

Don’t skip the sear—it’s where deep flavor comes from. Watch the oven time; pork chops are lean and benefit from a short braise. Let the meat rest before serving to retain juices. Use an instant-read thermometer for perfect doneness at 145°F (63°C). For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend or arrowroot powder.

Nutrition

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

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