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Easy One-Pan Apple Cider Braised Pork Chops

apple cider braised pork chops - featured image
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Tender, juicy pork chops braised in apple cider and aromatics, all made in one pan. This comforting fall dish comes together in about 45 minutes and is perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 2 cups apple cider (not apple juice)
  • 1 cup low-sodium chicken broth
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 tablespoon all-purpose flour (optional, for thickening)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper. Let sit at room temperature for 10 minutes.
  2. Heat olive oil and 1 tablespoon butter in a large heavy-bottomed skillet or Dutch oven over medium-high heat. When the butter stops foaming, sear the pork chops for 3-4 minutes per side until deep golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add sliced onions to the pan, scraping up browned bits. Cook for 4-5 minutes until softened and golden. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in apple cider and chicken broth. Scrape up any remaining fond from the bottom. Bring to a simmer.
  5. Add thyme sprigs, rosemary, and bay leaves. Return pork chops to the pan in a single layer. Liquid should come about halfway up the chops; add more broth or cider if needed.
  6. Bring to a gentle simmer, then reduce heat to low. Cover with a tight-fitting lid and braise for 25-30 minutes until pork is fork-tender and reaches 145°F (63°C).
  7. Transfer pork chops to a plate and cover loosely with foil. Remove and discard herb sprigs and bay leaves. For a thicker sauce, whisk 1 tablespoon flour with 2 tablespoons cold water to make a slurry, then whisk into simmering liquid. Cook 2-3 minutes until thickened. Season with salt and pepper to taste.
  8. Remove pan from heat and swirl in remaining 1 tablespoon butter. Serve pork chops immediately with sauce and caramelized onions spooned over the top.

Notes

For best results, use bone-in pork chops at least 1-inch thick. Pat chops very dry before searing to ensure a good crust. Don’t skip the fond scraping—it’s packed with flavor. If using boneless chops, reduce braising time by about 5 minutes. Leftovers taste even better the next day.

Nutrition

Keywords: pork chops, apple cider, braised, one-pan, fall, comfort food, easy dinner

Find it online: https://bakebelle.com/easy-one-pan-apple-cider-braised-pork-chops/