Skillet Apple Cider Pork Chops
Pork and apples are one of those pairings that just works — the sweet-tart cider cuts through the richness of the pork, and when you reduce it in the same skillet you seared the chops in, it picks up all those browned bits from the bottom of the pan. That's free flavor you'd otherwise be scrubbing off. The trick is to use bone-in chops, which stay juicier than boneless, and to pull them off the heat at 140°F — carryover cooking takes them to a perfect 145°F while they rest. Fresh thyme and a pat of butter swirled in at the end turn the pan drippings into a silky sauce you'll want to spoon over everything. Serve with Creamy Mashed Potatoes and Honey Glazed Carrots for a plate that screams autumn.
Dinner · Fall, Apple, High-Protein • 30 min
Ingredients
- 4 bone-in pork chops, about 1-inch thick (8–10 oz each)
- kosher salt
- freshly ground black pepper
- 1 tablespoon neutral oil (canola or vegetable)
- 3 tablespoons unsalted butter, divided
- 2 medium shallots, thinly sliced
- 4 fresh thyme sprigs, plus more for garnish
- ¾ cup apple cider (the cloudy, unfiltered kind — not hard cider)
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- fresh parsley, chopped (for garnish)
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Steps
- Pat the pork chops dry with paper towels — moisture is the enemy of a good sear. Season both sides generously with salt and pepper. Let them sit at room temperature for 15 minutes while you prep everything else.
- Heat the oil in a large cast-iron or stainless steel skillet over medium-high heat until shimmering. Add the pork chops and sear without moving for 3–4 minutes per side until deeply golden brown on both sides. Transfer the chops to a plate (they won't be cooked through yet — that's fine).
- Reduce the heat to medium. Add 1 tablespoon of the butter to the skillet along with the sliced shallots. Cook, stirring occasionally, until softened and starting to caramelize, about 2 minutes. Add the thyme sprigs and cook for 30 seconds until fragrant.
- Pour in the apple cider, Dijon mustard, and apple cider vinegar. Scrape up all the browned bits from the bottom of the pan with a wooden spoon — this is where the flavor lives. Bring to a simmer and let the liquid reduce by about half, 3–4 minutes.
- Return the pork chops to the skillet along with any juices that have collected on the plate. Spoon some of the sauce over the chops. Reduce the heat to medium-low, cover, and cook until the chops reach 140°F at the thickest part (they'll carry over to 145°F), about 4–6 minutes depending on thickness.
- Transfer the chops to a serving platter. Remove the skillet from heat and swirl in the remaining 2 tablespoons butter until the sauce is glossy and emulsified. Discard the thyme sprigs. Pour the sauce over the chops, garnish with fresh parsley, and serve immediately.
Tips & Variations
Make Ahead
The pork chops can be seasoned and left at room temperature for up to 30 minutes before cooking. The pan sauce comes together so quickly that there's not much to prep ahead — just have your shallots sliced and your ingredients measured.
Storage
Refrigerate leftover chops with the sauce in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of apple cider or water to loosen the sauce, about 5 minutes. Microwave works in a pinch but can toughen the meat.
Substitutions
Boneless pork chops work — reduce the covered cooking time to 3–4 minutes and watch the temperature closely. Chicken breasts are a great alternative: pound them to an even thickness and cook to 160°F (covered step will take 6–8 minutes). For a non-alcoholic note: regular apple cider is already non-alcoholic, but if you can't find it, use unfiltered apple juice with a splash of cider vinegar. Add a sliced apple to the pan with the shallots for extra apple flavor and texture.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
