Description
A cozy, one-pan weeknight dinner featuring thick-cut pork chops braised in a rich sauce of apple cider, caramelized onions, and warm spices like cinnamon and thyme.
Ingredients
Scale
- 4–6 thick-cut pork chops (1.5 inches thick, bone-in or boneless)
- Kosher salt and black pepper
- 2 tablespoons neutral oil (avocado or canola)
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1.5 cups apple cider
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 4–5 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 whole cinnamon stick (or ½ tsp ground cinnamon)
- 3 cloves garlic, minced
- 1 tablespoon cold butter (for finishing sauce)
Instructions
- Pat pork chops dry and season generously with salt and pepper. Let sit at room temperature for 15-20 minutes if possible.
- Heat oil in a large skillet over medium-high heat. Sear pork chops for 2-3 minutes per side until golden brown. Remove to a plate and set aside.
- Reduce heat to medium-low. Add 2 tablespoons butter to the pan. Add sliced onions and cook for 10-12 minutes, stirring occasionally, until deep golden brown and jammy.
- Add minced garlic and dried thyme (if using) to onions; cook for 1 minute until fragrant.
- Pour in apple cider, apple cider vinegar, and Dijon mustard. Scrape up brown bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
- Nestle pork chops back into the skillet. Add fresh thyme sprigs and cinnamon stick. Cover and braise on low heat for 8-10 minutes until internal temperature reaches 145°F.
- Remove chops to a platter. Discard thyme and cinnamon. Increase heat to medium-high and simmer sauce uncovered for 2-3 minutes until thickened.
- Remove from heat and whisk in 1 tablespoon cold butter to glossy finish. Taste and adjust seasoning.
- Serve pork chops topped with sauce and onions immediately.
Notes
Do not use thin pork chops as they will dry out. Ensure you use real apple cider, not apple juice, for the best flavor balance. Pork is safe to eat at 145°F. If the sauce is too thin, simmer longer or use a cornstarch slurry. This recipe is naturally gluten-free if your cider and mustard are GF.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with sau
- Calories: 450
- Sugar: 18
- Sodium: 600
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 35
Keywords: pork chops, apple cider, braised pork, fall recipes, weeknight dinner, one pan meal, caramelized onions, cozy dinner