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Best Easy Apple Cider Braised Pork Chops Recipe

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Tender, juicy pork chops braised in apple cider until fork-tender, creating a glossy, sweet-tangy pan sauce. This quick weeknight dinner comes together in under 40 minutes with simple ingredients.

Ingredients

Scale
  • 4 bone-in pork chops, about 1 inch thick (6–8 ounces each)
  • 1 cup (240 ml) apple cider, preferably unfiltered
  • ½ cup (120 ml) low-sodium chicken broth
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • Fresh parsley or apple slices for garnish (optional)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper. Let sit at room temperature for 10 minutes.
  2. Heat a large skillet or Dutch oven over medium-high heat. Add olive oil and 1 tablespoon butter. Swirl until melted and foamy.
  3. Sear pork chops in a single layer for 3-4 minutes per side until deeply golden brown. Transfer to a plate and set aside.
  4. Reduce heat to medium. Add sliced onion and cook 4-5 minutes, stirring occasionally, until softened and starting to brown. Scrape up any browned bits from the pan.
  5. Add minced garlic and cook 30 seconds until fragrant.
  6. Pour in apple cider, chicken broth, and apple cider vinegar. Add thyme sprigs. Bring to a gentle simmer.
  7. Return pork chops to the skillet, nestling them into the liquid. The liquid should come about halfway up the sides of the chops.
  8. Cover the skillet, reduce heat to low, and simmer gently for 15-20 minutes (18 minutes for 1-inch thick bone-in chops) until pork reaches 145°F internally.
  9. Remove pork chops to a plate and tent loosely with foil. Increase heat to medium-high and simmer sauce uncovered 3-5 minutes until slightly thickened. Swirl in remaining 1 tablespoon butter. Season with salt and pepper to taste.
  10. Serve immediately, spooning sauce and onions over pork chops. Garnish with fresh parsley if desired.

Notes

Don’t skip patting the chops dry—wet meat won’t sear properly. Use a thermometer to avoid overcooking; pull at 145°F. The sauce will thicken naturally as it reduces; no need for thickeners. For best results, let the chops rest after braising. Leftovers keep 3 days in the fridge and freeze up to 2 months.

Nutrition

Keywords: apple cider pork chops, braised pork chops, easy weeknight dinner, fall recipe, pork chop recipe, quick dinner

Find it online: https://sweetstirring.com/best-easy-apple-cider-braised-pork-chops-recipe/