Description
These Tender Apple Cider Braised Pork Chops are fork-tender, deeply flavorful, and surprisingly simple to pull off. The braising method does all the heavy lifting, turning a humble cut of meat into something that feels like a celebration.
Ingredients
- 4 bone-in pork chops (about 1-inch thick)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 ½ cups apple cider
- ½ cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- Fresh parsley or thyme leaves (for garnish)
- 1 apple, thinly sliced (optional, for serving)
Instructions
- Pat the pork chops dry with paper towels.
- Season both sides generously with kosher salt, black pepper, and garlic powder. Let sit at room temperature for 15 minutes.
- Heat olive oil and butter in a Dutch oven over medium-high heat until the butter is melted and foamy.
- Sear the pork chops for 3-4 minutes per side until deeply golden brown. Use tongs to flip.
- Remove the seared chops and set aside on a plate.
- Reduce heat to medium. Add sliced onion to the pot and cook for 4-5 minutes, stirring occasionally, until soft and beginning to brown. Scrape up browned bits from the bottom.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in apple cider and chicken broth. Use a wooden spoon to scrape up all the fond from the bottom.
- Add Dijon mustard, apple cider vinegar, fresh thyme sprigs, and bay leaf. Stir and bring to a gentle simmer.
- Return the pork chops to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the chops.
- Cover with a lid, reduce heat to low, and braise for 45-50 minutes at a gentle simmer.
- Check for doneness: pork should be fork-tender and reach an internal temperature of 145°F.
- Remove pork chops and keep warm, tented with foil.
- Remove thyme sprigs and bay leaf from the sauce. Increase heat to medium-high and simmer for 5-7 minutes until reduced by about a third and slightly thickened. Taste and adjust seasoning.
- Optional: Whisk in cornstarch slurry and cook for 1-2 minutes for a thicker sauce.
- Serve pork chops with sauce and onions spooned over the top. Garnish with fresh parsley or thyme and optional apple slices.
Notes
Do not skip the sear; it creates the Maillard reaction for deep flavor. Use bone-in, thick-cut chops for best results. Keep the braise at a gentle simmer, not a rolling boil. Let the meat rest after braising. Season the sauce at the end after reduction. For a dairy-free version, use olive oil instead of butter. For a low-carb/keto version, swap apple cider for unsweetened apple cider vinegar mixed with chicken broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with sau
- Calories: 385
- Sugar: 12
- Sodium: 680
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 18
- Fiber: 1
- Protein: 38
Keywords: apple cider braised pork chops, fall dinner, braised pork chops, tender pork chops, one-pan meal, easy pork chop recipe