These pork chops are cooked to perfection and paired with a delicious apple cider sauce. The sweet and tangy flavors will make your taste buds dance with joy!
I love how easy these are to whip up, and the smell while cooking is heavenly! Serve them with mashed potatoes for a cozy dinner that feels special, even on a weeknight!
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are great because they add flavor and moisture. If you’re looking for a leaner option, boneless chops or even pork tenderloin can work well too!
Onion: Use yellow onions for sweetness that balances the dish. Red onions can be a good substitute if you want a bit more color and mild flavor.
Apple: Gala or Fuji apples are sweet and work well here. If you prefer a tart flavor, try Granny Smith apples. Both will add a nice contrast to the savory pork.
Apple Cider: Look for unfiltered apple cider for a richer taste. If cider isn’t available, you can use apple juice or even white wine mixed with a dash of vinegar for acidity.
Thyme: Fresh thyme gives the best flavor, but dried thyme works too. Just reduce the amount to about a teaspoon, as dried herbs are more potent.
How Do I Ensure My Pork Chops are Cooked Perfectly?
To cook pork chops perfectly, searing them is essential for flavor. You want that lovely golden crust! Here’s how:
- Make sure the skillet is hot before adding the pork chops. This helps create a nice sear.
- Pork chops should be cooked until they reach an internal temperature of 145°F (63°C). Using a meat thermometer can help you avoid overcooking.
- After searing, let them cook in the sauce on medium-low heat to keep them juicy. Covering the skillet allows the chops to steam a bit too, which helps retain moisture.
Remember, resting your pork chops before serving will help the juices redistribute, making them even more tender when cut into!
Pork Chops with Apple Cider
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, thinly sliced
- 1 apple (such as Gala or Fuji), cored and sliced
- 1 cup apple cider (unfiltered if possible)
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh thyme leaves, plus extra sprigs for garnish
- 2 tablespoons butter
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and around 15-20 minutes to cook. In total, you’ll spend about 30-35 minutes from start to finish, making it a wonderful option for a quick yet delicious dinner!
Step-by-Step Instructions:
1. Season the Pork Chops:
Start by patting the pork chops dry with paper towels. This is important for getting a nice sear. Generously sprinkle salt and freshly ground black pepper on both sides of the chops.
2. Sear the Pork Chops:
Heat the olive oil or vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the pork chops. Sear them until they’re golden brown on each side, which should take about 3-4 minutes. Once done, remove the chops from the skillet and set them aside on a plate.
3. Cook the Onion:
In the same skillet, add the sliced onion. Cook the onion for about 5 minutes or until it’s softened and translucent, stirring occasionally so it doesn’t burn.
4. Sauté the Apple:
Add the sliced apple to the skillet with the onions. Sauté for about 2-3 minutes until the apple starts to soften and releases its natural sweetness.
5. Add the Cider and Mustard:
Pour the apple cider into the skillet, using a spatula to stir and deglaze the pan. Make sure to scrape up any browned bits from the bottom—that’s where a lot of flavor is! Then, stir in the Dijon mustard and the fresh thyme leaves. Let this mixture simmer for about 2-3 minutes to reduce slightly.
6. Cook the Chops with the Sauce:
Return the seared pork chops to the skillet, nestling them into the cider sauce. Lower the heat to medium-low, cover the skillet, and let the chops cook for another 5-7 minutes. Use a meat thermometer to check for doneness—you’re looking for an internal temperature of 145°F (63°C).
7. Finish the Sauce:
Once the pork chops are cooked through, transfer them to a plate. Stir the butter into the sauce until it’s melted and the sauce looks glossy and delicious.
8. Serve & Enjoy:
Spoon the apple-cider sauce, along with the apples and onions, over the pork chops. Garnish with extra sprigs of fresh thyme for a lovely presentation. Serve immediately with your favorite sides, like creamy mashed potatoes or roasted veggies. Enjoy your hearty meal!
Can I Use Boneless Pork Chops Instead of Bone-In?
Yes, you can use boneless pork chops! Just reduce the cooking time slightly, as they cook faster than bone-in chops. Aim for about 3-4 minutes per side for searing and check for doneness earlier.
What Can I Substitute for Apple Cider?
If you don’t have apple cider on hand, you can use apple juice as a substitute, though it will be sweeter. For a bit of acidity, mix apple juice with a splash of vinegar. White wine can also work as a good alternative if you’re looking for a different flavor profile.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the dish ahead of time! Cook the pork chops and apple cider sauce as instructed, then cool and store it in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of cider if needed to loosen the sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over low heat, adding a little apple cider or water to prevent drying out, and gently warm until heated through.
