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Crispy Apple Cider Braised Pork Chops: Easy 30-Minute Dinner

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These crispy apple cider braised pork chops are seared to golden perfection, then braised in a sweet and savory apple cider sauce. Ready in under 30 minutes, this easy weeknight dinner is packed with flavor and sure to impress.

Ingredients

Scale
  • 4 bone-in pork chops (about 1-inch thick)
  • 1 tablespoon olive oil (or avocado oil)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (freshly ground)
  • 1 medium yellow onion (sliced thin)
  • 3 cloves garlic (minced)
  • 1 cup apple cider (unfiltered is best)
  • ½ cup chicken broth (low-sodium)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon butter (unsalted)
  • 1 sprig fresh rosemary (or ½ teaspoon dried)
  • 1 tablespoon fresh parsley (chopped, for garnish)

Instructions

  1. Pat the pork chops dry and season them. Use paper towels to pat both sides of the pork chops completely dry. Season both sides generously with salt and pepper. Let them sit at room temperature for 10 minutes while you prep the other ingredients.
  2. Heat the oil in your skillet over medium-high heat. Add the olive oil and swirl to coat the bottom. You want the oil to shimmer but not smoke.
  3. Sear the pork chops for 4-5 minutes per side. Place the pork chops in the skillet, being careful not to overcrowd. Cook without moving them for 4 minutes, then flip. The first side should be deep golden brown with a crispy crust. Cook the second side for another 4 minutes. The internal temperature should be around 130°F at this point. Transfer the chops to a plate and set aside.
  4. Sauté the onion and garlic. Reduce the heat to medium. Add the sliced onion to the same skillet. Cook for 3-4 minutes, stirring occasionally, until the onion is soft and starting to brown. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Deglaze the pan with apple cider. Pour in the apple cider and chicken broth, scraping the bottom of the skillet with a wooden spoon to loosen all the browned bits. Add the Dijon mustard and rosemary sprig, and stir to combine.
  6. Return the pork chops to the skillet. Nestle the pork chops back into the liquid, along with any juices that have accumulated on the plate. The liquid should come about halfway up the sides of the chops.
  7. Braise for 8-10 minutes. Reduce the heat to medium-low, so the liquid is at a gentle simmer. Cover the skillet partially with a lid or foil, leaving a small gap for steam to escape. Cook for 8 minutes, then check the internal temperature—it should be 145°F. If not, cook for another 2-3 minutes.
  8. Remove the pork chops and finish the sauce. Transfer the pork chops to a clean plate and tent loosely with foil to keep warm. Increase the heat to medium-high and let the sauce simmer for 3-4 minutes until it thickens slightly. Stir in the apple cider vinegar and butter, and swirl until the butter is melted and the sauce is glossy. Taste and adjust seasoning with salt and pepper if needed.
  9. Serve immediately. Spoon the sauce and caramelized onions over the pork chops. Garnish with fresh parsley if using.

Notes

Pat the pork chops dry for a crispy crust. Use a meat thermometer to ensure doneness at 145°F. Let the sauce reduce properly for best flavor. For dairy-free, substitute butter with vegan butter or omit. For gluten-free, check labels on broth and mustard.

Nutrition

Keywords: pork chops, apple cider, braised pork, easy dinner, 30-minute meal, weeknight dinner

Find it online: https://bakebeam.com/crispy-apple-cider-braised-pork-chops-easy-30-minute-dinner/