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

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These tender apple cider braised pork chops are a one-pan wonder that feels special enough for a Sunday dinner but simple enough for a random Tuesday. The meat stays fork-tender and the sauce is glossy, tangy, and just a little bit rich.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 1/2 cups apple cider, unsweetened
  • 1/2 cup chicken broth, low-sodium
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 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)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper. Let them sit at room temperature for 15-20 minutes.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the pork chops in the pan; they should sizzle immediately.
  3. Sear the pork chops for 3-4 minutes per side, without moving them, until deep golden-brown. Transfer to a plate and set aside.
  4. Reduce heat to medium and add the sliced onion. Cook for 5-6 minutes, stirring occasionally, until soft and translucent and starting to brown. Scrape up any browned bits from the bottom of the pan.
  5. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Pour in the apple cider and chicken broth, then add the apple cider vinegar, Dijon mustard, thyme sprigs, and bay leaf. Stir, scraping up any remaining browned bits. Bring to a gentle simmer.
  7. Return the pork chops to the pan, nestling them into the liquid. The liquid should come about halfway up the sides of the chops. Cover with a tight-fitting lid.
  8. Reduce heat to low and let the pork chops simmer gently for 30-35 minutes. The liquid should be at a gentle bubble, not a rolling boil. Check once or twice to ensure the liquid hasn’t evaporated too much.
  9. Check for doneness after 30 minutes. The pork should be tender and easily pierced with a fork. Internal temperature should reach 145°F (63°C).
  10. Remove the pork chops from the pan and transfer to a serving platter. Tent loosely with foil to keep warm. Discard the thyme sprigs and bay leaf.
  11. Finish the sauce: Turn the heat to medium-high and let the sauce simmer, uncovered, for 5-7 minutes until it thickens slightly. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for 1-2 more minutes.
  12. Taste and adjust seasoning. Add a pinch more salt or a splash of vinegar if needed.
  13. Spoon the sauce over the pork chops and serve immediately. Garnish with fresh thyme leaves if desired.

Notes

Let the pork chops come to room temperature before searing for even cooking. Don’t skip the sear—it creates the Maillard reaction for deep flavor. Braise low and slow; do not rush. Let the meat rest for 5 minutes before serving to redistribute juices. For a thicker sauce, use the cornstarch slurry. Leftovers keep for up to 3 days in the refrigerator and freeze well for up to 3 months.

Nutrition

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

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