Cider Braised Pork Chops Apples

Cider braised pork chops with apples brings together the best of crisp autumn nights and cozy family dinners. Tender, bone-in chops gently simmer in sweet apple cider, with slices of juicy apples and a touch of herbs for a dish that practically calls for a pile of mashed potatoes. This recipe comes together in under an hour and fills your kitchen with the nostalgic aroma of fall.

I discovered this method after a trip to the orchard years ago and now it is a must anytime apples are overflowing my fruit bowl. Even my pickiest eater cleans her plate every time.

Ingredients

• Bone-in pork chops: approximately one inch thick. Whether you pick center-cut or rib chops go for ones with a little marbling for extra juiciness
• Apples: such as Honeycrisp or Granny Smith. These keep their shape while offering tart crunch and a bit of sweetness. Look for apples that feel firm and have unblemished skin
• Yellow onion: sliced thin. Provides a sweet base and becomes soft and melty when cooked
• Fresh garlic: minced. Deepens the overall flavor and warms through beautifully
• Fresh thyme sprigs or dried thyme: Delivers classic earthy undertones. Fresh is best but dried works in a pinch
• Apple cider: either nonalcoholic or hard cider. Sweetens the braise and imparts a gentle tang. Choose a cider with a strong apple aroma
• Low sodium chicken stock: Balances the sweetness from the cider and keeps the sauce savory. Choose a clear and golden stock
• Olive oil: For pan searing and building a golden crust. Lightly fruity olive oil adds subtle depth
• Unsalted butter: Helps brown the onions and rounds out the flavors. Look for butter with a fresh dairy scent
• Salt and freshly ground black pepper: Enhances all other flavors. Always opt for coarse salt and fresh cracked pepper
• Ground sage (optional): Lends an herby note reminiscent of classic pork sausage
• Cornstarch and cold water (optional): If you like your sauce a bit thicker mix these together to finish the dish

Instructions

Prep and Season the Pork

Pat the pork chops very dry on both sides using a paper towel. Sprinkle generously with salt, pepper, and sage if using. Press seasoning into the meat with your hand for maximum flavor

Sear the Pork Chops

Heat olive oil in a large heavy pan or Dutch oven over medium-high until shimmering. Carefully add each pork chop and sear undisturbed for two to three minutes on each side until there is rich golden color and a little crust. Remove chops to a plate and keep warm. This sear helps lock in their juices

Sauté Onion and Garlic

Reduce heat to medium. Add butter to the same pan, swirling to coat. Once melted, add sliced onion. Stir and cook slowly for three to four minutes so they soften but do not brown. Add minced garlic and cook just one minute until fragrant. This step builds a flavorful base for the sauce

Soften the Apples

Add apple slices to the pan with onions and garlic. Stir gently. Cook for about three minutes letting the apples soften just slightly. They should still hold their shape and remain bright

Deglaze and Build the Sauce

Pour in apple cider and chicken stock. Scrape the bottom of the pan with a wooden spoon to release any browned bits. Nestle in thyme sprigs, which infuse herbal aroma right into the sauce

Return Pork and Braise

Nestle the seared pork chops and any accumulated juices among the apples and onion mixture. Spoon some cider sauce over each chop. Bring the mixture to a gentle simmer. Cover with a tight lid and reduce heat to low. Braise for twenty minutes, turning pork once halfway to keep them juicy

Finish the Sauce

If a thicker sauce is your preference, combine cornstarch and cold water in a small bowl. Stir into the pan after removing the lid. Simmer uncovered for another two to three minutes until the sauce sets to your liking

Serve

Remove thyme sprigs from the sauce. Arrange chops on a serving platter and spoon apples, onions, and plenty of their golden cider sauce over the top. Serve hot with your favorite side

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Apple cider transforms ordinary pork into something special. I always use Honeycrisp for their balance of sweetness and acidity. My family can never resist sneaking caramelized apple slices right from the pan before dinner is even served

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days. For best reheating, gently warm the pork and sauce in a covered skillet over low heat. Add a splash of extra cider or stock if it seems dry. Pork can get tough if microwaved so keep it low and slow

Ingredient Substitutions

Boneless pork chops or even pork tenderloin medallions work well. Adjust braising time as they may cook faster. If apples are not in season, pears give a lovely floral touch. For a more savory approach, swap butter for bacon drippings and add a splash of whole grain mustard

Serving Suggestions

Serve alongside creamy mashed potatoes or a simple celery root puree. Roasted root vegetables like carrots and parsnips or a loaf of crusty bread mop up the sauce beautifully. A crisp green salad with tart vinaigrette makes a bright contrast

Cultural and Historical Context

Pork and apples are a classic pairing in American and European country cooking. Apple cider braising has roots in both colonial New England and French farmhouse traditions. The combination signals the start of colder months and is often featured at autumn gatherings

Seasonal Adaptations

Try adding a handful of cranberries for color and tartness in late fall. Use hard cider in place of sweet for a deeper flavor. Add a splash of heavy cream just before serving for extra richness

Success Stories

Many readers have shared that this dish is a new family favorite. One even served it at Thanksgiving for a cozy touch. Everyone comes back for seconds especially for the juicy apples

Freezer Meal Conversion

Make the dish through the simmering step. Let cool fully. Place pork chops and cider apple mixture in a freezer-safe container. Thaw overnight in the refrigerator and reheat in a low oven or covered skillet

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There is nothing quite like the comfort of pork and apples simmered together. Simple ingredients shine bright in this recipe and it brings everyone to the table in their coziest moods