Cider Baked Pork Chops
Transform your dinner table into a cozy autumn feast with these delectable Cider Baked Pork Chops. Perfectly seared, bone-in pork chops are oven-baked in a luscious sauce made from sweet apple cider, savory chicken broth, and aromatic fresh herbs like thyme and rosemary. The dish is complemented by tender slices of sautéed apple and caramelized onions, adding a sweet and tangy note that elevates every bite. With just 15 minutes of prep time and simple ingredients like minced garlic, butter, and a touch of flour for a rich roux, this one-skillet meal is as easy to make as it is impressive to serve. Whether paired with roasted potatoes or steamed vegetables, these cider-infused pork chops are sure to become a family favorite, perfect for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1.5 cups sweet apple cider
- 1 cup chicken broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 cloves garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 piece apple, thinly sliced
- 1 piece yellow onion, thinly sliced
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops on both sides with salt and black pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Sear the pork chops for 2-3 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic, sliced onion, and apple slices, and sauté for 3-4 minutes until softened.
Stir in the flour and cook for another minute to create a roux.
Gradually add the apple cider and chicken broth, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 2 minutes until the sauce begins to thicken slightly.
Add the thyme and rosemary sprigs to the skillet, then return the seared pork chops to the pan, nestling them into the sauce and apple mixture.
Cover the skillet with a lid or foil and transfer it to the preheated oven.
Bake for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving.
Serve the pork chops topped with the apple and onion mixture, spooning additional sauce over the top. Pair with roasted potatoes or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 62.4 g | ||
| Protein | 195.9 g | 392% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3420 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
