Description
A comforting, fork-tender pork chop recipe braised in rich apple cider, onions, and cream. This slow-cooked dish captures the essence of autumn with a glossy, savory-sweet sauce that pairs perfectly with mashed potatoes or egg noodles.
Ingredients
- 4–6 thick-cut pork chops (about 1.5 inches thick / 750g), bone-in preferred
- 2 tablespoons neutral oil (canola or vegetable)
- Salt and black pepper, to taste
- 2 cups 100% pure apple cider
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 4–5 sprigs fresh thyme (or 1 tsp dried)
- 1 large bay leaf
- 1 tablespoon butter
- Optional: 1 large Granny Smith apple, sliced thin
- Optional: 3-4 fresh sage leaves
Instructions
- Pat pork chops dry with paper towels and season generously with salt and pepper. Let sit at room temperature for 15 minutes.
- Heat oil in a large skillet or Dutch oven over medium-high heat. Sear chops for 3-4 minutes per side until golden brown. Remove to a plate and set aside.
- Reduce heat to medium. Add diced onion to the pan and cook for 2-3 minutes, scraping up brown bits. Add garlic and cook for 30 seconds until fragrant.
- Pour in apple cider and chicken broth. Add Dijon mustard, thyme sprigs, and bay leaf. Bring to a gentle simmer.
- Return pork chops to the pan, nestling them into the liquid. Cover and simmer on low-medium heat for 20-25 minutes, flipping halfway, until internal temperature reaches 145°F (63°C).
- Remove chops to a clean plate and tent with foil. Increase heat to medium-high to reduce sauce slightly if needed.
- Remove from heat. Whisk in heavy cream and butter until the sauce is glossy and smooth.
- Return chops to the sauce to warm through. Serve immediately, garnished with fresh thyme or parsley.
Notes
Do not use apple juice; it lacks the necessary acidity and tannins of real cider. Ensure the pork chops are patted completely dry before searing to achieve a good crust. If the sauce becomes too sweet, balance it with a splash of vinegar. For a dairy-free version, substitute heavy cream with coconut cream or thicken with a cornstarch slurry. This recipe does not freeze well due to the dairy content.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with sau
- Calories: 480
- Sugar: 14
- Sodium: 650
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 18
- Fiber: 1
- Protein: 35
Keywords: apple cider braised pork chops, fall dinner recipes, comfort food, pork chop recipe, braised pork, autumn cooking, easy weeknight dinner