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Juicy apple cider pork chops are seared then simmered in a sweet and savory cider sauce with apples and onion. Just one skillet needed and ready in about 30 minutes!
Apple Cider Pork Chop Recipe
This easy apple cider pork chop recipe is perfect for a simple weeknight meal. Made with real apple cider reduced to a sweet and savory pan sauce with tender apples and onion, it has all the fall flavors you crave.
I love that I can make a warm and comforting dinner on a chilly autumn evening in just 30 minutes. Plus, pork and apples go so well together!
Make it after a trip to the apple orchard or the grocery store — wherever you buy apples and cider. Your family will love it! In my experience, even the picky eaters will happily eat anything with apples!
Why this Recipe Works
- Searing the chops builds a crust, locking in the juices
- Simmering the cider reduces it into a glaze-like sauce that complements the flavor of the pork
- Adding Dijon mustard helps to offset the sweetness and balances the flavor
Ingredient Notes
- Boneless pork chops — about 1-inch thick. Bone-in pork chops will work but may take a little longer to cook.
- Apples — I use honey crisp apples as they are a little sweeter but stay firm during cooking. Gala apples or cosmic crisp would be great, too.
- Yellow onion — I use about a half cup diced onion here.
- Apple cider — Not apple cider vinegar! Many stores have this on display during the fall months. Sometimes, it will be in the refrigerated juice section.
- Dijon mustard — adds a nice tange and helps cut the sweetness of the sauce
- Butter and olive oil — for searing the chops. I also add extra butter to the sauce to help thicken and flavor it.
- Spices — sea salt, black pepper, smoked paprika and a pinch of ground cinnamon for the sauce. You can add a few springs of fresh thyme or fresh sage leaves for garnish, if you like.
Equipment Notes — This recipe works best in a heavy skillet or cast iron skillet as they can handle higher heat to sear the chops. If you only have a non-stick pan, you can use that, but you may not get a great sear.
How to Make Apple Cider Pork Chops
- Pat the chops dry, and season with salt, pepper and paprika
- Sear in a large skillet over medium high heat, 3-4 minutes per side until browned. Remove to a clean plate, and cover with foil
- Add the diced onions and sliced apples to the skillet, deglaze pan with apple cider, and stir in Dijon mustard and cinnamon
- Allow sauce to simmer until thickened, then stir in remaining butter, and return pork chops to pan. Allow to simmer until internal temperature reaches 145 degrees F according to an instant read thermometer. Adjust seasonings as needed. Remove from heat, allow to rest for 3-5 minutes, then serve.
Helpful Tips
This recipe works best with thick, 1-inch pork loin chops. If yours are thinner, they won’t take as long to cook.
Pork is safe to eat at 145 degrees, but may be a little pink inside. If you prefer pork chops more well done, let them simmer longer.
Variations
To make in slow cooker, brown the chops, and cook on low for 3-4 hours.
To make in the oven, brown the chops, and bake at 375 degrees for about 20 minutes or until cooked through.
If you can’t find apple cider, you can swap apple juice.
What to Serve with Apple Cider Braised Pork Chops
I love to serve these pork chops with a side of mashed potatoes or roasted sweet potatoes and green beans or a harvest salad.
Make Ahead and Storage
You can make the pork chops ahead of time and reheat in the skillet on low heat until warmed through. They will keep for 3-4 days when stored with the sauce in an airtight container in the refrigerator or up to 3 months when stored in the freezer.
Frequently Asked Questions
Apple cider adds flavor, a little sweetness and helps keep the pork chops tender while cooking.
No, they are not the same. Apple cider is sweeter and milder than vinegar. If you only have vinegar, you will need to add another liquid and something to sweeten the sauce.
More Easy Pork Recipes for Fall
- Sheet pan pork chops
- Crockpot pork chops and apples
- Pork chop stuffing bake
- Maple mustard pork roast
Apple Cider Pork Chops
Video
Ingredients
- 4 boneless pork loin chops 1-inch thick
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 2 medium honey crisp apples sliced
- 1 cup apple cider
- 1 teaspoon Dijon Mustard
- ¼ teaspoon ground cinnamon
Instructions
- Pat pork chops dry with a paper towel
- Season both sides with sea salt, smoked paprika and pepper 1 teaspoon sea salt, 1 teaspoon smoked paprika, ½ teaspoon ground black pepper
- In a large, heavy skillet, melt 1 tablespoon butter and olive oil
- Sear pork chops over medium-high heat for 3-4 minutes per side until brown
- Remove chops to a clean plate, and cover with aluminum foil
- Add sliced apples and diced onion to skillet, and stir
- Add apple cider, and deglaze pan with spoon, breaking up any browned bits 1 cup apple cider
- Stir in Dijon mustard and cinnamon 1 teaspoon Dijon Mustard, ¼ teaspoon ground cinnamon, and allow sauce to simmer until it starts to thicken
- Stir remaining tablespoon butter in sauce, and return pork chops to pan
- Simmer on medium-low heat until pork chops are 145℉ according to an instant read thermometer, and apples are tender
- Remove from heat, cover and allow chops to rest for 3-5 minutes. Spoon sauce and apples over chops, and serve
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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