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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 with shallots, garlic, and fresh herbs. A simple one-pan dinner that’s perfect for fall and any time of year.

Ingredients

Scale
  • 4 bone-in pork chops (about 1-inch thick)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1½ cups apple cider (unfiltered)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon cold butter (optional, for finishing)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Take the chill off the pork chops: Pull the pork chops out of the fridge and let them sit at room temperature for about 10 minutes. Pat them dry with paper towels.
  2. Season the pork chops: Sprinkle both sides generously with salt and pepper.
  3. Heat your skillet over medium-high heat: Add the olive oil and let it get hot until shimmering but not smoking.
  4. Sear the pork chops: Place the pork chops in the skillet in a single layer. Cook undisturbed for 4-5 minutes until deep golden brown. Flip and cook for another 3-4 minutes. Transfer to a plate and set aside.
  5. Add butter: Reduce heat to medium and add the tablespoon of butter. Let it melt and foam slightly.
  6. Cook the shallot: Add the sliced shallot and cook for 2-3 minutes, stirring occasionally, until softened and translucent.
  7. Add the garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
  8. Deglaze with apple cider: Pour in the apple cider and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the cider come to a simmer.
  9. Add the remaining braising ingredients: Stir in the Dijon mustard, apple cider vinegar, rosemary sprig, thyme sprigs, and bay leaf.
  10. Return the pork chops to the skillet: Nestle the pork chops back into the liquid. Bring to a gentle simmer, then reduce heat to low.
  11. Cover and braise: Put the lid on the skillet and cook for 20-25 minutes at a gentle simmer.
  12. Check for doneness: After 20 minutes, check the internal temperature of the thickest chop with an instant-read thermometer. You’re looking for 145°F for medium doneness. If needed, cook for another 5 minutes.
  13. Remove the pork chops and finish the sauce: Transfer the cooked pork chops to a clean plate and tent loosely with foil. Remove the herb sprigs and bay leaf from the sauce. Turn heat to medium-high and let the sauce simmer for 3-5 minutes until it thickens slightly.
  14. Swirl in the finishing butter (optional): Remove the skillet from the heat and swirl in the cold butter until it melts into the sauce.
  15. Serve: Place a pork chop on each plate and spoon the sauce generously over the top. Garnish with fresh parsley if desired.

Notes

Don’t skip the sear—it adds deep flavor. Watch your heat during braising; gentle simmer, not a boil. Use an instant-read thermometer for perfect doneness (145°F). Let the chops rest for 5 minutes before serving. Taste and adjust the sauce: add more vinegar if too sweet, a pinch of salt if flat, or a pat of butter for richness. This dish tastes even better the next day.

Nutrition

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

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