Cider Braised Pork Chops
Transform your weeknight dinner into an autumn-inspired feast with these tender, flavorful Cider Braised Pork Chops. Juicy bone-in pork chops are seared to golden perfection, then simmered in a rich blend of fragrant apple cider, savory chicken stock, and aromatic herbs like thyme and bay leaf. The dish is brought to life with caramelized onions, minced garlic, and a luscious, velvety cider sauce thickened with a buttery beurre manié. Perfectly balanced between sweet and savory, this one-pan recipe is an effortless way to impress on a chilly evening. Pair these succulent pork chops with mashed potatoes or roasted vegetables for a complete meal bursting with seasonal flavors. Ready in under an hour, it’s the ultimate comfort food that’s easy enough for weeknights yet sophisticated enough for guests.
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Recipe Information
Ingredients
- 4 Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, thinly sliced
- 3 cloves Garlic, minced
- 1.5 cups Apple cider
- 1 cup Chicken stock
- 4 Fresh thyme sprigs
- 1 Bay leaf
- 2 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
Instructions
Season both sides of the pork chops with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the pork chops in the hot oil for 3-4 minutes per side until golden brown. Remove them from the skillet and set aside.
Reduce the heat to medium and add the sliced onion to the same skillet. Sauté for 5 minutes until softened and lightly caramelized.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the apple cider and chicken stock, scraping the bottom of the pan to deglaze. Bring the liquid to a simmer.
Return the pork chops to the skillet, nestling them into the liquid.
Add the fresh thyme sprigs and bay leaf to the skillet, then cover with a lid and simmer on low heat for 25-30 minutes, or until the pork chops are tender and cooked through.
Remove the pork chops from the skillet and discard the thyme and bay leaf.
In a small bowl, mix the unsalted butter and flour together to form a paste (beurre manié).
Whisk the beurre manié into the simmering liquid in the skillet to thicken the sauce.
Continue to simmer the sauce for 2-3 minutes until it reaches your desired consistency.
Return the pork chops to the skillet to warm through for 2 minutes before serving.
Serve the pork chops with the cider sauce spooned over the top. Enjoy!
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 41.2 g | ||
| Protein | 160.7 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2516 mg | 54% | |
*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.
