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Easy One-Pan Apple Cider Braised Pork Chops Recipe

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Tender, juicy pork chops braised in a sweet and savory apple cider sauce, all made in one pan for minimal cleanup. Perfect for a cozy weeknight dinner or fall gathering.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 medium yellow onion, thinly sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cups apple cider
  • 1 cup low-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 bay leaf
  • 1 tablespoon brown sugar (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
  • Fresh parsley, chopped (for garnish)
  • Fresh thyme leaves (for garnish)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, and garlic powder. Let them sit at room temperature for 10-15 minutes.
  2. Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the pork chops for 3-4 minutes per side until deeply golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the sliced onions and cook for 4-5 minutes, stirring occasionally, until soft and starting to caramelize. Scrape up any browned bits from the bottom of the pan.
  4. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Pour in the apple cider and chicken broth, stirring to combine. Add the Dijon mustard, apple cider vinegar, brown sugar (if using), fresh thyme sprigs, and bay leaf. Bring to a gentle simmer, scraping up any remaining browned bits.
  6. Return the pork chops to the skillet, nestling them into the liquid. The braising liquid should come about halfway up the sides of the pork chops. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 20-25 minutes.
  7. Check for doneness after 20 minutes. Pork chops should be tender and easily pierced with a fork. Use an instant-read thermometer—145°F is the sweet spot.
  8. Remove the pork chops to a clean plate and tent loosely with foil to keep warm. Turn heat up to medium-high and let the braising liquid simmer uncovered for 5-7 minutes until it reduces and thickens slightly. If desired, stir in the cornstarch slurry and cook for another minute until thickened.
  9. Remove the thyme sprigs and bay leaf. Taste the sauce and adjust seasoning with more salt or pepper if needed. Spoon the sauce and caramelized onions over the pork chops.
  10. Garnish with fresh parsley and thyme leaves. Serve immediately.

Notes

Don’t rush the searing step—it adds deep flavor. Use an instant-read thermometer to avoid overcooking. Let pork rest under foil for 5 minutes before serving. For a thicker sauce, use cornstarch slurry. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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