Pan-Seared Pork Chops with Apple Cider Sauce
Boneless pork chops browned in olive oil, then simmered with caramelized apples, onions, and a sweet-tart sauce of brown sugar, apple cider vinegar, chicken broth, and Dijon mustard. Thyme and garlic round out the flavors in this skillet dinner that comes together in under 30 minutes.
Ingredients
- 4 boneless pork chops
- 2 tablespoons olive oil
- 2 apples, cored and sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- ¼ cup chicken brothvegetable broth1:1liquidFull guide →
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Season pork chops with salt and pepper on both sides.
- 2
Heat olive oil in a large skillet over medium-high heat.
- 3
Add pork chops and cook until browned and cooked through. Remove and set aside.
- 4
In the same skillet, add apples and onions. Cook until they start to caramelize.
- 5
Add minced garlic and cook briefly.
- 6
In a separate bowl, whisk together brown sugar, apple cider vinegar, chicken broth, Dijon mustard, dried thyme, salt, and pepper.
- 7
Pour sauce into skillet with apples and onions. Stir to combine.
- 8
Return pork chops to skillet and spoon sauce over them.
- 9
Reduce heat to low, cover, and simmer until sauce thickens and flavors meld.
- 10
Serve hot with sauce spooned over pork chops.
Tips
Do not overcook pork chops to avoid drying them out. Check for doneness after minimum cooking time.
Slice apples just before cooking to prevent browning.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on stovetop over low heat.
Prepare sauce components in advance and whisk together just before cooking. Chops are best cooked fresh.
Serve immediately with the warm sauce spooned over the pork chops. Pairs well with rice, mashed potatoes, or crusty bread.
Common Mistakes
Do not skip browning the pork chops to avoid losing flavor and texture contrast with the sauce.
Do not overcrowd the skillet when browning pork to avoid steaming instead of searing.