Ingredients
Scale
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
