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Apple Cider Braised Pork Chops with Onions

Apple Cider Braised Pork Chops with Onions

Bone-in pork chops are seared until golden, then gently braised with onions, garlic, apple cider, and dijon mustard until tender and juicy. A short pan reduction creates a glossy savory-sweet sauce for spooning over the chops.

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves: 4

Ingredients

  • 2 tbsp fresh parsley (chopped)
  • 1 cup apple cider
  • 2 tbsp olive oil
  • 1 large yellow onion (thinly sliced)
  • 1 tbsp dijon mustard
  • 0.75 cup low-sodium chicken broth
  • 0.75 tsp black pepper (freshly ground)
  • 4 sprigs fresh thyme
  • 1.25 tsp kosher salt
  • 3 cloves garlic (minced)
  • 1 tbsp apple cider vinegar
  • 4 pieces bone-in pork chops (1-inch thick, about 8 oz each)

Instructions

  1. Place the pork chops on a rimmed baking sheet, pat them very dry with paper towels, and season both sides with 1.25 tsp kosher salt and 0.75 tsp black pepper; keep the raw pork separate from ready-to-eat foods and wash your hands, cutting board, and any surfaces that touch the raw meat.
  2. Heat 2 tbsp olive oil in a 12-inch heavy skillet or braiser over medium-high heat until the oil shimmers, about 1 minute.
  3. Add the pork chops to the skillet in a single layer and sear without moving until the undersides are deep golden brown, 3-4 minutes.
  4. Turn the pork chops with tongs and sear the second side until browned, 3-4 minutes, then transfer the chops to a clean plate; they will not be fully cooked yet.
  5. Reduce the heat to medium, add 1 large thinly sliced yellow onion to the same skillet, and cook with a wooden spoon, scraping up browned bits, until the onion softens and begins to turn golden at the edges, 6-7 minutes.
  6. Add 3 minced garlic cloves and 4 fresh thyme sprigs to the skillet and cook over medium heat until fragrant, about 30 seconds, taking care not to brown the garlic.
  7. Pour in 1 cup apple cider and 0.75 cup low-sodium chicken broth, then stir in 1 tbsp Dijon mustard and 1 tbsp apple cider vinegar until the mustard dissolves into the liquid.
  8. Bring the liquid to a simmer over medium-high heat, scraping the bottom of the skillet with a wooden spoon until the browned bits release, about 2 minutes.
  9. Return the pork chops and any accumulated juices to the skillet, nestling them into the onions, then reduce the heat to medium-low so the liquid gently bubbles around the edges.
  10. Cover the skillet and braise the pork chops for 10-14 minutes, turning once halfway through, until an instant-read thermometer inserted into the thickest part near but not touching the bone registers 145°F (63°C).
  11. Transfer the pork chops to a clean plate, tent loosely with foil, and let them rest for 3-5 minutes so the juices redistribute and the pork remains tender.
  12. While the pork rests, remove and discard the thyme sprigs, then simmer the onion-cider sauce uncovered over medium-high heat for 4-6 minutes until it reduces slightly and coats the back of a spoon.
  13. Return any resting juices from the plate to the skillet, taste the sauce, and adjust only if needed with a small pinch of salt or pepper.
  14. Spoon the onions and sauce over the rested pork chops, sprinkle with 2 tbsp chopped fresh parsley, and serve immediately while the pork is hot and juicy.

Nutrition (per serving)

  • Calories: 454
  • Protein: 45 g
  • Fat: 24 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Sugar: 11 g
  • Sodium: 884 mg

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