What the heck is this?
This is what happens when comfort food gets a classy upgrade. Think juicy pork chops seared to golden perfection, then simmered low and slow in a cider-spiked pan sauce with sweet apples and tender onions. It’s cozy enough for a chilly night in but elegant enough for date night (even if that’s just you, sweatpants, and Netflix). Basically, it tastes like fall, smells like a French bistro, and cooks up in one pan with zero drama. Even the leftovers are dreamy. And if you’ve never tried pork and apples together? Welcome to your new obsession.
Why You’ll Love This Recipe
Sweet and savory in perfect harmony.
All in one skillet — less mess, more flavor.
You’ll feel like a chef, but it’s secretly super easy.
Great with mashed potatoes, rice, or crusty bread.
Perfect for make-ahead dinners or lazy Sundays.
Picky eaters usually don’t complain when apples are involved.
The Good Stuff You’ll Need
For the Pork:
4 bone-in pork chops (about 1-inch thick)
Salt and freshly cracked black pepper
1 tbsp olive oil
1 tbsp butter
For the Apple Situation:
1 large sweet onion, thinly sliced
2 apples (Honeycrisp or Gala are great), cored and sliced
2 cloves garlic, minced
1/2 tsp dried thyme (or 1 tsp fresh)
1/2 tsp ground mustard (optional but awesome)
1 tbsp flour (for thickening)
1 cup apple cider (not vinegar!)
1/2 cup chicken broth
1 tsp Dijon mustard
1 tbsp apple cider vinegar (just a splash for brightness)
Let’s Do This
Step 1: Season and Sear
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chops for 3–4 minutes per side until they’re golden and have a good crust. Remove them from the pan and set aside — they’ll finish cooking later.
Step 2: Apple-Onion Magic
In the same skillet (don’t clean it!), add the onions and cook for 3–4 minutes until they start to soften. Stir in the apple slices and cook another 3–4 minutes until they begin to caramelize. Add the garlic, thyme, and ground mustard and cook for 1 minute more.
Step 3: Build the Sauce
Sprinkle the flour over the apple-onion mix and stir for about 30 seconds to get rid of the raw flour taste. Pour in the cider and chicken broth, scraping up the brown bits at the bottom (aka flavor gold). Stir in the Dijon and apple cider vinegar. Bring to a simmer.
Step 4: Braise and Chill (Not Really)
Nestle the pork chops back into the skillet. Reduce heat to low, cover, and let everything simmer gently for 12–15 minutes, or until the pork is cooked through and tender. If the sauce gets too thick, add a splash more broth. If it’s too thin, uncover and simmer for a few more minutes to reduce.
Step 5: Serve Like a Star
Taste the sauce and adjust seasoning — a little extra salt or a touch of vinegar can brighten it up. Serve the chops with a big spoonful of the apples and onions over the top. Drizzle with that dreamy cider sauce like you’re in a cooking show.
Serving Suggestions
Mashed potatoes are a no-brainer — they soak up the sauce like champs.
Try with buttered egg noodles, wild rice, or polenta for a twist.
Roasted Brussels sprouts or green beans make a perfect sidekick.
Pair with a dry cider or a glass of white wine if you’re feeling extra.
Switch It Up
Go boneless: Boneless chops work too — just reduce cook time slightly.
Make it creamier: Stir in a splash of cream at the end for extra richness.
No cider? Use more broth and a splash of maple syrup for a similar vibe.
Add bacon: Cook a few slices first, then use the fat to sear the chops. Crumble it on top at the end. Yes, really.
Make-Ahead Tips
You can make the whole dish ahead and gently reheat it on the stove with a splash of broth.
Chops and sauce keep well in the fridge for up to 3 days.
Leftovers are chef’s kiss with toast or tucked into a sandwich the next day.
Questions People Actually Ask
Q: Can I use thick-cut boneless chops?
A: Yes, just adjust the cooking time — boneless cooks a little faster but still gets tender in the sauce.
Q: What kind of apples are best?
A: Go for a firm, sweet-tart variety like Honeycrisp, Gala, or Fuji. Avoid super-soft ones like Red Delicious — they turn to mush.
Q: Is the cider alcoholic?
A: Nope, just regular apple cider (like the kind you drink at a fall festival). You can use hard cider, though, for a fun twist.
Q: Can I freeze it?
A: You can, but the apples might get a bit soft. Still tasty though! Just thaw and warm gently.
Braised Pork Chops with Apples: Cozy, Fancy-ish, and Weeknight Easy
- Total Time: 40 minutes
- Yield: 4 servings
Description
This is what happens when comfort food gets a classy upgrade. Think juicy pork chops seared to golden perfection, then simmered low and slow in a cider-spiked pan sauce with sweet apples and tender onions. It’s cozy enough for a chilly night in but elegant enough for date night (even if that’s just you, sweatpants, and Netflix). Basically, it tastes like fall, smells like a French bistro, and cooks up in one pan with zero drama. Even the leftovers are dreamy. And if you’ve never tried pork and apples together? Welcome to your new obsession.
Ingredients
For the Pork:
4 bone-in pork chops (about 1-inch thick)
Salt and freshly cracked black pepper
1 tbsp olive oil
1 tbsp butter
For the Apple Situation:
1 large sweet onion, thinly sliced
2 apples (Honeycrisp or Gala are great), cored and sliced
2 cloves garlic, minced
1/2 tsp dried thyme (or 1 tsp fresh)
1/2 tsp ground mustard (optional but awesome)
1 tbsp flour (for thickening)
1 cup apple cider (not vinegar!)
1/2 cup chicken broth
1 tsp Dijon mustard
1 tbsp apple cider vinegar (just a splash for brightness)
Instructions
Step 1: Season and Sear
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chops for 3–4 minutes per side until they’re golden and have a good crust. Remove them from the pan and set aside — they’ll finish cooking later.
Step 2: Apple-Onion Magic
In the same skillet (don’t clean it!), add the onions and cook for 3–4 minutes until they start to soften. Stir in the apple slices and cook another 3–4 minutes until they begin to caramelize. Add the garlic, thyme, and ground mustard and cook for 1 minute more.
Step 3: Build the Sauce
Sprinkle the flour over the apple-onion mix and stir for about 30 seconds to get rid of the raw flour taste. Pour in the cider and chicken broth, scraping up the brown bits at the bottom (aka flavor gold). Stir in the Dijon and apple cider vinegar. Bring to a simmer.
Step 4: Braise and Chill (Not Really)
Nestle the pork chops back into the skillet. Reduce heat to low, cover, and let everything simmer gently for 12–15 minutes, or until the pork is cooked through and tender. If the sauce gets too thick, add a splash more broth. If it’s too thin, uncover and simmer for a few more minutes to reduce.
Step 5: Serve Like a Star
Taste the sauce and adjust seasoning — a little extra salt or a touch of vinegar can brighten it up. Serve the chops with a big spoonful of the apples and onions over the top. Drizzle with that dreamy cider sauce like you’re in a cooking show.
Notes
Mashed potatoes are a no-brainer — they soak up the sauce like champs.
Try with buttered egg noodles, wild rice, or polenta for a twist.
Roasted Brussels sprouts or green beans make a perfect sidekick.
Pair with a dry cider or a glass of white wine if you’re feeling extra.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~480 kcal per serving
- Fat: ~22g
- Carbohydrates: ~28g
- Protein: ~38g