Apple Cider Braised Pork Chops

Fall flavors come alive in this tender, juicy pork chop recipe that transforms ordinary weeknight dinner into something extraordinary.

It starts with a beautiful sear on thick-cut pork chops, then slowly braises them in a fragrant apple cider reduction that becomes an irresistible pan sauce.

The result is fork-tender meat that practically falls off the bone, paired with a glossy, flavorful sauce that ties everything together beautifully.

Why You’ll Love This Recipe

The natural sweetness of apple cider balances beautifully with savory herbs and creates the most tender, flavorful pork you’ve ever tasted.

The hands-off braising method means you can prep everything in one pan, then let the oven do most of the work while you relax or prepare side dishes.

The rich, glossy pan sauce that develops during braising is absolutely divine spooned over mashed potatoes, rice, or roasted vegetables.

Plus, your whole house will smell like a cozy autumn evening, which honestly might be reason enough to make this recipe on repeat.

Ingredients

• 4 bone-in pork chops, 1-inch thick (about 2 pounds)
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 cups apple cider
• 1/2 cup chicken broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 325°F (165°C).

Season the pork chops generously with salt and pepper on both sides. Let them sit at room temperature for 10-15 minutes while you prepare the other ingredients.

Heat olive oil in a large, oven-safe Dutch oven or heavy skillet over medium-high heat. Once the oil shimmers, carefully add the pork chops and sear for 3-4 minutes per side until golden brown. Don’t overcrowd the pan – work in batches if necessary. Transfer the seared chops to a plate and set aside.

Reduce heat to medium and add the sliced onion to the same pan. Cook for 4-5 minutes, stirring occasionally, until the onion begins to soften and caramelize. Add the minced garlic and cook for another 30 seconds until fragrant.

Pour in the apple cider, chicken broth, and apple cider vinegar. Stir in the brown sugar, thyme, rosemary, and bay leaves. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.

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Return the pork chops to the pan, nestling them into the braising liquid. The liquid should come about halfway up the sides of the chops. If needed, add a bit more broth or cider.

Cover the pan with a tight-fitting lid and transfer to the preheated oven. Braise for 30-35 minutes, or until the pork chops are tender and reach an internal temperature of 145°F (63°C).

Remove the pan from the oven and transfer the pork chops to a serving platter. Cover with foil to keep warm.

Place the pan back on the stovetop over medium-high heat. Remove the bay leaves and simmer the braising liquid for 8-10 minutes until it reduces by about half and becomes glossy. Stir in the butter to create a silky finish.

Taste the sauce and adjust seasoning with salt, pepper, or a touch more brown sugar if desired. Pour the sauce over the pork chops and garnish with fresh chopped parsley before serving.

Serving Suggestions

These apple cider braised pork chops pair beautifully with creamy mashed potatoes, buttered egg noodles, or wild rice pilaf.

The sweet and savory pan sauce is perfect for drizzling over roasted Brussels sprouts, carrots, or sweet potato wedges.

For a complete autumn feast, serve alongside sautéed apples and onions, roasted acorn squash, or a simple arugula salad with dried cranberries and toasted walnuts.

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