Print

The Best Apple Cider Braised Pork Chops

apple cider braised pork chops - featured image
Print Recipe

Fall-off-the-bone tender pork chops braised in a rich, sweet-tart apple cider sauce. This one-pot wonder is perfect for dinner parties and surprisingly low-stress, with simple ingredients and big flavor.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick (about 2 lbs or 900g total)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon black pepper (2g), freshly ground
  • 2 tablespoons olive oil (30ml)
  • 1 large yellow onion, thinly sliced (about 2 cups or 200g)
  • 4 cloves garlic, minced
  • 2 cups apple cider (480ml), not apple juice
  • 1 cup low-sodium chicken broth (240ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 2 tablespoons Dijon mustard (30g)
  • 2 tablespoons brown sugar (25g), packed
  • 2 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 bay leaves
  • 1 tablespoon cornstarch (8g) mixed with 2 tablespoons cold water (30ml) (optional, for thicker sauce)

Instructions

  1. Preheat your oven to 325°F (165°C). Position a rack in the middle.
  2. Pat the pork chops dry with paper towels. Season both sides generously with the salt and pepper. Let them sit at room temperature for 15 minutes.
  3. Heat the olive oil in your Dutch oven over medium-high heat. When the oil is shimmering, carefully place the pork chops in the pot. Sear for 3-4 minutes per side, until a deep golden-brown crust forms. Transfer the seared chops to a plate and set aside.
  4. Reduce the heat to medium. Add the sliced onion to the pot. Scrape up any browned bits from the bottom with a wooden spoon. Cook the onion for 5-6 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
  5. Pour in the apple cider and chicken broth. Use your spoon to scrape up any remaining browned bits. Add the apple cider vinegar, Dijon mustard, brown sugar, thyme sprigs, and bay leaves. Stir everything together and bring the liquid to a gentle simmer.
  6. Return the pork chops to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the chops. Put the lid on the pot.
  7. Transfer the pot to the preheated oven. Braise for 45-55 minutes, or until the pork is fork-tender and reaches an internal temperature of 145°F (63°C).
  8. Carefully remove the pot from the oven. Transfer the pork chops to a serving platter and tent loosely with foil to keep them warm. Discard the thyme sprigs and bay leaves.
  9. Make the sauce: Place the pot on the stovetop over medium-high heat. Bring the braising liquid to a simmer and let it reduce for 5-7 minutes, until it thickens slightly. If you want a thicker sauce, whisk in the cornstarch slurry and simmer for another minute until glossy. Taste and adjust seasoning with more salt and pepper if needed.
  10. Spoon the sauce over the pork chops. Garnish with fresh thyme leaves or a sprinkle of chopped parsley for color. Serve immediately.

Notes

For a dinner party, you can sear the chops and make the sauce base up to a day ahead. Store it all in the fridge, then just reheat on the stovetop, add the chops, and braise in the oven. If your sauce tastes too sweet at the end, add another splash of vinegar. If it’s too tart, add a pinch more brown sugar.

Nutrition

Keywords: apple cider braised pork chops, one-pot pork chops, dinner party pork, braised pork, fall pork recipe, easy pork chops

Find it online: https://breezybake.com/the-best-apple-cider-braised-pork-chops/