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

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Fork-tender pork chops braised in a sweet and savory apple cider sauce, all made in one pan. This comforting fall-inspired dinner is easy to make and perfect for cozy nights in.

Ingredients

Scale
  • 4 thick-cut bone-in pork chops (about 1 to 1.5 inches thick)
  • 2 cups apple cider (unfiltered preferred)
  • 1 cup low-sodium chicken broth
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 4 sprigs fresh thyme, plus more for garnish
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour

Instructions

  1. Prep the Pork Chops: Take the pork chops out of the fridge about 20 minutes before cooking. Pat them completely dry with paper towels. Season generously on all sides with salt and pepper.
  2. Sear the Chops: Heat a Dutch oven over medium-high heat. Add the butter and olive oil. Once the butter stops foaming, carefully place the pork chops in the pan. Sear for 3-4 minutes per side until deep golden brown. Transfer to a plate and set aside.
  3. Cook the Aromatics: Reduce heat to medium. Add the sliced onions to the pot. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Build the Braising Liquid: Pour in the apple cider and chicken broth. Scrape up any browned bits from the bottom of the pot. Add the apple cider vinegar, Dijon mustard, thyme sprigs, rosemary sprigs, and bay leaves. Stir and bring to a gentle simmer. Adjust salt and pepper if needed.
  5. Braise the Chops: Preheat oven to 325°F (160°C). Return the seared pork chops to the pot, nestling them into the liquid. Bring the liquid back to a simmer on the stovetop. Cover the pot and transfer to the preheated oven. Braise for 45-60 minutes until fork-tender.
  6. Finish the Sauce: Carefully remove the pot from the oven. Transfer the pork chops to a plate and cover loosely with foil. Place the pot back on the stovetop over medium heat. Remove and discard the thyme sprigs, rosemary sprigs, and bay leaves. In a small bowl, whisk together the flour with 2 tablespoons of cold water until smooth. Slowly pour the slurry into the simmering sauce, whisking constantly. Cook for 2-3 minutes until the sauce thickens. Taste and adjust seasoning.
  7. Serve: Return the pork chops to the pot, spooning the sauce over the top. Garnish with fresh thyme leaves. Serve immediately.

Notes

For best results, use thick-cut bone-in pork chops. The braising liquid can be made ahead and the dish tastes even better the next day. For a gluten-free version, substitute cornstarch for the flour slurry. If using boneless chops, reduce cooking time by about 10 minutes.

Nutrition

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

Find it online: https://jollyfork.com/tender-apple-cider-braised-pork-chops-easy-one-pan-dinner/