Pork Chops with Hard Cider Pan Sauce
Elevate your weeknight dinner with these succulent Pork Chops with Hard Cider Pan Sauce—a dish that perfectly balances hearty flavors with a touch of refinement. Thick, bone-in pork chops are seared to golden perfection, creating a beautifully caramelized crust, then bathed in a rich, tangy pan sauce made from hard cider, shallots, and garlic. The sauce, reduced with chicken stock and finished with a buttery, aromatic touch, captures every drop of flavor from the skillet’s browned bits. Ready in just 35 minutes, this recipe is a quick yet impressive option for entertaining or indulging your family. Serve these juicy pork chops with the glossy cider sauce drizzled on top and garnish with fresh thyme for an elegant presentation your guests won’t forget. Perfect for lovers of cozy comfort food with a gourmet twist!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops (1-inch thick)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots (finely minced)
- 2 cloves Garlic (minced)
- 1 cup Hard cider
- 0.5 cup Chicken stock
- 2 sprigs Fresh thyme (optional, for garnish)
Instructions
Season both sides of the pork chops evenly with 1 teaspoon of salt and 1 teaspoon of black pepper. Let the pork chops rest at room temperature for 10 minutes to allow the seasoning to penetrate.
In a large skillet, heat olive oil over medium-high heat. Once the oil is shimmering, add the pork chops to the skillet.
Sear the pork chops for 4-5 minutes on the first side without moving them, allowing a golden crust to form. Flip the chops and cook for another 3-4 minutes on the other side or until the internal temperature reads 145°F (63°C) for medium doneness.
Remove the pork chops from the skillet and transfer them to a plate. Cover loosely with foil to keep them warm.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the minced shallots and garlic. Sauté for 1-2 minutes until fragrant and softened, stirring frequently.
Pour in the hard cider, scraping the bottom of the skillet with a wooden spoon to deglaze and loosen any browned bits. Let the cider simmer for 3-4 minutes to reduce slightly.
Add the chicken stock and bring the mixture to a simmer. Cook for another 3-4 minutes until the sauce has thickened slightly.
Taste the sauce and season with the remaining 1/2 teaspoon of salt, if needed.
Return the pork chops to the skillet, along with any juices that accumulated on the plate. Spoon the sauce over the chops and cook for an additional 1-2 minutes to rewarm the meat and blend the flavors.
Garnish the pork chops with fresh thyme, if desired, and serve immediately with the hard cider pan sauce poured over the top.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 6.4 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 619 mg | 13% | |
*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.
