Apple Cider Pork Chops
Apple Cider Pork Chops is the perfect fall dinner. Pork and apples were made for each other and are a classic combination in the kitchen. These pork chops are seared until golden and juicy, then glazed in a sweet, tangy apple cider sauce that turns simple ingredients into something special. It’s warm, comforting, and filled with the flavors of the season.
Tender bone-in chops are seasoned and browned off quickly in a hot frying pan. Then they’re kept warm while you quickly whip up the bright saucy gravy made of apple cider and brown sugar balanced by dijon mustard. Heated together the chops and gravy make the perfect easy dinner recipe.
Make this when you want a dinner that looks fancy but isn’t. It comes together fast in one pan, but tastes like you spent all afternoon cooking. Perfect for date night, Sunday dinner, or impressing company without the stress.
What You Need To Make Apple Cider Pork Chops
Before you start, make a quick shopping list so you’re ready to cook. Having everything on hand makes the whole process smoother and more enjoyable—plus it saves you a last-minute trip to the store.
- bone-in pork chops-see notes below on using other pork chops
- olive oil
- garlic salt
- onion powder
- black pepper
- thyme
- apple cider
- brown sugar
- butter
- dijon mustard
Bone-in chops are often much more tender than lean boneless chops. If you must use boneless chops be prepared for them to be much more tough than tender bone-in chops.
Serve These Chops With
Serve Apple Cider Pork Chops with whipped mashed potatoes, buttered noodles, or roasted root vegetables. The sweet cider glaze pairs beautifully with creamy or buttery sides. Add a crisp green salad for balance if you’d like.
Got Leftovers
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the oven so the glaze stays glossy and the pork doesn’t dry out.
Apple Cider Glazed Pork Chops
Equipment
- Large frying pan
- mixing bowl
- whisk
- Tongs
Ingredients
- 4 bone-in pork chops
- 2 tbsps olive oil divided
- 1 tbsp garlic salt
- 1 tbsp onion powder
- 2 tsp black pepper
- 2 tsp thyme
- 1 cup apple cider
- ½ cup brown sugar
- 1 tbsp butter
- 1 tbsp Dijon mustard
Instructions
- Pat the pork chops dry with paper towels before seasoning
- In a medium bowl combine the pork chops with 1 tablespoon olive oil, garlic salt, onion powder, pepper, and thyme and stir until coated
- Heat the remaining olive oil in a large frying pan over medium-high heat
- Add the pork chops and cook until golden brown and cooked through, about 3 to 5 minutes per side depending on thickness
- Transfer the pork chops to a plate and cover to keep warm
- Add apple cider, brown sugar, butter, and Dijon mustard to the pan and whisk to loosen any browned bits from the bottom
- Cook the glaze over medium heat until it thickens slightly
- Reduce the heat to low and return the pork chops to the pan
- Spoon the glaze over the pork chops and cook for 1 to 2 minutes until heated through and fully coated
- Serve hot over mashed potatoes, pasta, or rice with extra glaze drizzled on top
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- If the glaze does not thicken mix 1 tablespoon cornstarch with 1 tablespoon water and stir it into the glaze while cooking
- For extra flavor try finishing the glaze with a pat of butter or a splash of apple cider vinegar
