Apple Cider Braised Pork Chops (Print)

Bone-in pork chops seared and braised in apple cider with fresh apples, onions, garlic, and herbs for a comforting dish ready in about an hour.

# Components:

→ Pork

01 - 4 bone-in pork chops (approximately 1 inch thick, about 200 grams each)

→ Produce

02 - 2 medium apples, cored and sliced
03 - 1 large yellow onion, thinly sliced
04 - 2 garlic cloves, minced
05 - 2 sprigs fresh thyme (or 1 teaspoon dried)
06 - 1 sprig fresh rosemary (or 1/2 teaspoon dried)

→ Liquids

07 - 1 cup Rebel Float apple cider (or other dry apple cider)
08 - 1/2 cup chicken broth (gluten-free if necessary)

→ Seasonings

09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground cinnamon (optional)

→ Fats

12 - 2 tablespoons olive oil
13 - 1 tablespoon unsalted butter

→ For Thickening (Optional)

14 - 1 teaspoon cornstarch
15 - 1 tablespoon water

# Method:

01 - Pat the pork chops dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
02 - Heat the olive oil and unsalted butter in a large skillet or Dutch oven over medium-high heat. Once shimmering, sear the seasoned pork chops for 2 to 3 minutes per side, until a deep golden-brown crust forms. Remove the chops from the pan and set aside on a plate.
03 - Reduce the heat to medium. Add the thinly sliced yellow onion to the same pan and cook for 3 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn.
04 - Stir in the sliced apples, fresh thyme sprigs, and fresh rosemary sprigs. Cook for 2 minutes, stirring occasionally, allowing the apples to soften slightly.
05 - Pour in the apple cider and chicken broth, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Stir in the Dijon mustard and optional cinnamon. This process enhances the depth of flavor.
06 - Return the seared pork chops and any accumulated juices to the pan, nestling them into the apple and onion mixture. Bring the liquid to a gentle simmer. Cover the pan tightly, reduce the heat to low, and braise for 25 to 30 minutes, or until the pork is tender and cooked through to an internal temperature of 145°F (63°C).
07 - If a thicker sauce is desired, carefully remove the pork chops and apples to a serving platter. In a small bowl, whisk together the cornstarch and 1 tablespoon of water to form a slurry. Pour the slurry into the simmering liquid in the pan and continue to simmer for 2 to 3 minutes, stirring constantly, until the sauce has thickened.
08 - Serve the braised pork chops immediately, spooning the apple cider sauce, tender apples, and onions over the top.

# Expert Advice:

01 -
  • It comes together in just an hour with mostly pantry staples and seasonal produce, making it perfect for weeknights without much fuss.
  • The braising method keeps the pork juicy while infusing it with sweet, savory flavors that feel like a hug in a bowl.
  • Plus, it's naturally gluten-free and packs a good amount of protein for a satisfying meal.
02 -
  • This dish delivers around 410 calories per serving with 38 grams of protein, keeping you full without feeling heavy.
  • It's naturally gluten-free when using certified broth and mustard, and the apples add fiber for digestion.
  • The braising locks in moisture for fall-apart tenderness every time, and leftovers reheat beautifully.
03 -
  • I learned the hard way that patting the pork super dry is key; otherwise, you end up boiling instead of searing, and that crust is everything for flavor.
  • Toast the herbs a touch longer if your apples are extra juicy to concentrate those smells.
  • Finally, if the sauce seems thin, that cornstarch slurry is your friend, but simmer low to avoid breaking it.

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