This recipe for pork chops with apple cider is simply delicious! The juicy pork pairs perfectly with sweet and tangy apple cider, creating a wonderful flavor.
I love how easy this dish is to make. Just sear the pork, add the cider, and let it simmer. It’s a great meal for cozy nights in, and your kitchen will smell amazing!
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are preferred for their extra flavor and juiciness. If you’re looking for a leaner option, boneless ones work too. Just be careful not to overcook them since they can dry out quicker.
Apple Cider: Use fresh apple cider for a sweet and tangy taste. If it’s unavailable, you could dilute apple juice with a bit of vinegar for a similar flavor. Avoid hard cider, as that could change the dish’s savory profile.
Onion: Yellow onions caramelize beautifully, but you can swap them for shallots for a milder taste or even red onions, which will add a nice color and sweetness.
Thyme: Fresh thyme is a great herb for this dish, but dried thyme will also work in a pinch. Use about a third of the amount since dried herbs are more concentrated.
Mustard: Dijon adds a tangy kick. If you don’t have it on hand, yellow mustard is a fine substitute. You can even leave it out if you prefer a milder flavor.
How Do I Achieve Perfectly Searing My Pork Chops?
Searing the pork chops correctly is crucial for flavor and texture. Here’s how to do it right:
- Make sure your skillet is hot before adding the oil; this helps build a nice crust.
- Pat the chops dry beforehand. Moisture can prevent a good sear.
- Don’t overcrowd the pan! Sear in batches if necessary, so the meat doesn’t steam.
Once seared, let the pork rest briefly before serving. This will help keep the juices locked in, making each bite delicious!
How to Make Pork Chops with Apple Cider
Ingredients You’ll Need:
For the Pork Chops:
- 3 bone-in pork chops (about 1 inch thick)
- Salt and black pepper, to taste
- 2 tbsp olive oil or vegetable oil
For the Sauce:
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 1/2 cups apple cider (not hard cider, but fresh sweet cider)
- 1 medium apple (such as Fuji or Gala), thinly sliced
- 2-3 sprigs fresh thyme, plus more for garnish
- 1 tbsp butter
- 1 tbsp Dijon mustard (optional, for added tanginess)
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening sauce)
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and cook. It’s a quick and satisfying meal that brings comfort to your table!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps ensure they get a nice sear. Season both sides of the chops generously with salt and black pepper for flavor.
2. Sear the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the pork chops. Sear them for about 3-4 minutes on each side until a golden brown crust forms. After searing, remove the pork chops from the skillet and set them aside on a plate.
3. Cook the Onions and Garlic:
In the same skillet, lower the heat to medium. Add the sliced onions and cook them for about 5 minutes, stirring occasionally, until they become softened and golden. Then, add the minced garlic and cook for an additional 30 seconds, ensuring it becomes fragrant without burning.
4. Add Apple Cider and Apples:
Pour the apple cider into the skillet and use a wooden spoon to scrape up any tasty browned bits stuck to the bottom of the pan. Add in the sliced apples and the thyme sprigs, then bring the mixture to a gentle simmer.
5. Simmer the Pork Chops:
Return the pork chops to the skillet, nestling them into the apple and onion mixture. Cover the skillet and let it simmer on low heat for about 8-10 minutes, or until the pork is cooked through (aim for an internal temperature of 145°F/63°C).
6. Finish the Sauce:
After the pork chops are cooked, transfer them to a plate and cover them with foil to keep warm. Discard the thyme sprigs from the sauce. Stir in the butter and Dijon mustard (if using) for extra flavor. If you want a thicker sauce, mix the cornstarch with water and stir it into the sauce. Cook for another 1-2 minutes until the sauce thickens.
7. Serve:
To serve, spoon the apple-onion sauce generously over the pork chops. Garnish with fresh thyme sprigs and additional apple slices if you’d like. Serve warm and enjoy this delightful balance of savory and sweet!
This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh green salad. Bon appétit!
Can I Use Boneless Pork Chops Instead of Bone-in?
Yes, boneless pork chops will work fine! Just be sure to adjust the cooking time, as they may cook faster than bone-in chops. Aim for an internal temperature of 145°F (63°C) for safety.
What Should I Do If I Don’t Have Apple Cider?
If you don’t have apple cider, you can substitute it with apple juice mixed with a splash of vinegar (like apple cider vinegar) for a similar flavor. Just dilute it slightly to mimic cider’s sweetness and acidity.
How Can I Store Leftover Pork Chops?
Store any leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them gently in a skillet or microwave, adding a splash of water or broth to keep them moist.
Can I Add Other Vegetables to the Dish?
Absolutely! Feel free to add vegetables like carrots or celery when cooking the onions and garlic. They’ll enhance the flavor and add more texture to the dish.
