Apple Cider Pork Chops Skillet
Skillet pork chops simmered with apple cider, sautéed apples, and onions—fall-forward USA dinner that tastes like orchard season. Pork reaches a food-safe 145°F; sweet-savory cider glaze coats every chop.
đź›’Ingredients
- 4 boneless pork chops (about 3/4–1 inch thick)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried sage or thyme
- 1 tablespoon oil
- 1 tablespoon butter
- 1 large apple, cored and sliced
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, minced
- 3/4 cup apple cider (not vinegar)
- 1 tablespoon Dijon mustard
- 1 teaspoon brown sugar (optional)
- 1 tablespoon chopped parsley
🔧Kitchen Tools Needed
- Large skillet or cast iron
- Tongs
- Instant-read thermometer
- Wooden spoon
đź“ťInstructions
- 1
Season chops with salt, pepper, and sage. Heat oil in a large skillet over medium-high. Sear chops 3 minutes per side until browned; transfer to a plate (they will finish in the sauce).
- 2
Add butter, apple, and onion to the skillet; cook 4–5 minutes until softened and lightly caramelized. Stir in garlic 30 seconds.
- 3
Pour in cider, scrape browned bits, whisk in Dijon and brown sugar. Bring to a simmer.
- 4
Nestle chops back into the skillet. Simmer gently 4–6 minutes, flipping once, until pork reaches 145°F and sauce lightly thickens.
- 5
Rest 3 minutes; sprinkle parsley. Serve with sauce and apples. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 360
🏷️Recipe Tags
âť“Frequently Asked Questions
Apple cider vs juice?
Fresh cider is preferred; apple juice works—reduce sugar if juice is very sweet.
Which apple?
Honeycrisp, Gala, or Granny Smith all work; tart apples balance the sweet cider.
Too thin sauce?
Simmer uncovered 2–3 more minutes after removing chops, or whisk in a cornstarch slurry (1 tsp starch + 1 tsp water).
Food safety?
Pork to 145°F + rest; leftovers reheated to 165°F within 2-hour refrigerate window.
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