Pan Seared Pork Chops with Cidar Sauce
Elevate your weeknight dinners with these Pan Seared Pork Chops with Cider Sauce—a comforting dish that balances rich, savory pork with a tangy-sweet apple cider reduction. Juicy bone-in pork chops are seared to golden perfection, then paired with a silky sauce made from garlic, shallots, Dijon mustard, and a splash of heavy cream. Fresh thyme sprigs infuse the dish with aromatic depth, while apple cider brings a touch of autumn-inspired sweetness. This one-pan recipe is easy to prepare and takes just 35 minutes from start to finish, making it perfect for busy evenings or special occasions. Serve these succulent pork chops with creamy mashed potatoes or roasted vegetables for a hearty meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 1 piece shallot
- 1 cup apple cider
- 0.5 cup chicken stock
- 1 tablespoon Dijon mustard
- 4 sprigs fresh thyme
- 2 tablespoons heavy cream
Instructions
Season both sides of the pork chops with salt and pepper. Let them rest at room temperature while you prepare other ingredients.
Mince the garlic and finely chop the shallot. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork chops.
Cook the pork chops for 4-5 minutes on each side, or until they develop a golden-brown crust. Remove the chops from the pan and set aside on a plate, tented with foil to keep warm.
Reduce the heat to medium and add butter to the skillet. Once melted, add the garlic and shallot. Cook for 2-3 minutes, stirring constantly, until softened and fragrant.
Pour in the apple cider and chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Whisk in the Dijon mustard and add the thyme sprigs. Simmer the sauce for 6-8 minutes, or until it reduces by about half.
Stir in the heavy cream and let the sauce simmer for another 1-2 minutes. Taste and season with additional salt and pepper, if necessary.
Return the pork chops to the skillet, spooning the sauce over the top. Let them reheat for 2-3 minutes.
Remove the thyme sprigs before serving the pork chops with a generous drizzle of the cider sauce. Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.2 g | 230% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 3271 mg | 142% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 27.7 g | ||
| Protein | 200.5 g | 401% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2940 mg | 63% | |
*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.
