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Best One-Skillet Apple Cider Braised Pork Chops Recipe

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Tender, juicy pork chops braised in a silky apple cider sauce with Dijon mustard and fresh thyme. This one-skillet fall dinner is cozy enough for a weeknight but impressive enough for company.

Ingredients

Scale
  • 4 thick-cut bone-in pork chops (about 1-inch thick)
  • 1 ½ cups unsweetened apple cider
  • ½ cup low sodium chicken broth
  • 2 large shallots, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 6 sprigs fresh thyme, plus more for garnish
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour

Instructions

  1. Pat the pork chops dry and season generously with salt and black pepper. Let them sit at room temperature for 15 minutes.
  2. Heat the skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Swirl to coat the pan. Wait until the butter stops foaming and just starts to brown.
  3. Sear the pork chops for 3-4 minutes per side, until deep golden brown. Transfer the chops to a plate and tent loosely with foil.
  4. Lower the heat to medium. Add the sliced shallots to the pan. Cook for 2-3 minutes, stirring occasionally, until they soften and start to turn golden. Scrape up any browned bits from the bottom of the pan.
  5. Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the shallots and stir constantly for 1 minute.
  6. Pour in the apple cider and chicken broth, stirring vigorously with a wooden spoon. Keep stirring until the flour is fully incorporated and the sauce starts to thicken slightly, about 2 minutes.
  7. Whisk in the Dijon mustard until smooth. Drop in the fresh thyme sprigs. Bring the sauce to a gentle simmer.
  8. Return the pork chops to the skillet, nestling them back into the sauce including any accumulated juices. The liquid should come about halfway up the sides of the chops.
  9. Reduce the heat to low, cover the skillet with a lid, and let it simmer gently for 15-20 minutes. The internal temperature should read 145°F.
  10. Remove the pork chops to a clean plate and tent with foil. Increase the heat to medium-high and let the sauce simmer uncovered for 3-5 minutes, until it thickens to a glossy, syrupy consistency. Stir in the remaining 2 tablespoons of butter until melted and smooth. Taste and adjust seasoning with salt and pepper.
  11. Serve immediately. Spoon the sauce over the pork chops, garnish with fresh thyme leaves.

Notes

Don’t skip the sear—it adds deep savory flavor. Watch your heat during braising; keep at a gentle simmer, not a boil. Use an instant-read thermometer to avoid overcooking (145°F). Let the sauce reduce for 3-5 minutes at the end for a syrupy consistency. For gluten-free, substitute flour with 1 tablespoon cornstarch mixed with 2 tablespoons cold water.

Nutrition

Keywords: apple cider pork chops, one-skillet pork chops, braised pork chops, fall dinner recipe, easy pork chop recipe, cast iron skillet pork chops

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