Print

Pork Chops with Apple Cider – Easy Fall Dinner in 30 Minutes

Pork Chops with Apple Cider - featured image
Print Recipe

These Pork Chops with Apple Cider are the kind of meal that makes you forget it’s only Wednesday. The pork gets seared until golden, then simmers in a sweet-tart apple cider sauce with a hint of thyme and a whisper of garlic.

Ingredients

Scale
  • 4 bone-in pork chops (about 1 inch thick)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup apple cider
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon Dijon mustard
  • ¼ cup heavy cream (optional)
  • 1 tablespoon apple cider vinegar
  • Fresh thyme sprigs (for garnish, optional)
  • 1 apple, thinly sliced (for garnish, optional)

Instructions

  1. Take the pork chops out of the fridge about 15 minutes before cooking. Pat them dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, carefully place the pork chops in the pan. Leave them alone for 4-5 minutes until deep golden-brown. Flip with tongs and cook for another 3-4 minutes on the second side. The internal temperature should be around 130°F. Transfer the chops to a plate and tent loosely with foil.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once the butter melts, add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
  4. Pour in the apple cider, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the thyme, Dijon mustard, and apple cider vinegar. Stir together and bring to a gentle simmer. Let it bubble away for 3-4 minutes, until the sauce reduces by about half and thickens slightly.
  5. Return the pork chops to the skillet, nestling them into the sauce. Spoon some of the sauce over the tops of the chops. Reduce the heat to low, cover the pan, and let them cook for 5-7 minutes, or until the internal temperature reaches 145°F. If adding heavy cream, stir it in during the last 2 minutes of cooking.
  6. Remove the pork chops from the skillet and let them rest on a cutting board for 5 minutes. Taste the sauce and adjust seasoning if needed. Spoon the sauce over the chops and garnish with fresh thyme and apple slices if desired.

Notes

For the best texture, look for pork chops with good marbling. If using boneless chops, reduce the cooking time by a few minutes. If you don’t have apple cider, you can use apple juice mixed with a splash of lemon juice. Don’t skip the Dijon mustard—it balances the sweetness of the cider. Let the pan get hot enough before adding the pork for a good sear. Use a meat thermometer to ensure pork reaches 145°F internally.

Nutrition

Keywords: pork chops, apple cider, fall dinner, easy dinner, 30 minute meal, comfort food

Find it online: https://ovenmila.com/pork-chops-with-apple-cider-easy-fall-dinner-in-30-minutes/