Apple cider pork chops cozy fall flavor
By Makinze Gore
Pork chops often get a bad rap for being dry and boring, but not these! In this easy, one-pan recipe, pork chops get lightly simmered in apple cider with fresh apples and onions to pack in that cozy fall flavor. The apples and onions turn subtly sweet and completely tender, our pork chops get extra-flavorful, and the cider reduces down into a glaze that works wonders when spooned over rice and veggies on the side. We’ve called this recipe pork chops with apples and apple cider pork chops, but once you try this recipe, the only thing you’ll call it is delicious.
Ingredients
- 4 boneless pork chops
- 1 tsp. smoked paprika
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil
- 1 apple, cored and thinly sliced
- 1 small onion, halved and thinly sliced
- 2 cloves garlic, minced
- 2 tsp. chopped fresh rosemary
- 2 tsp. fresh thyme leaves
- 1 c. apple cider
Directions
-
- Step 1Season pork chops all over with paprika, salt, and pepper.
- Step 2In a large skillet, heat oil over medium heat. Add pork chops and cook, turning halfway through, until golden, about 3 minutes per side. Transfer to a plate.
- Step 3To the same skillet, add apple, onion, and garlic and cook until apples and onion are browned and slightly softened, about 8 minutes. Add rosemary, thyme, and apple cider and bring to a simmer. Return pork chops to skillet and simmer until cider is almost completely reduced and a thermometer inserted in the thickest part of the chops registers 145°, 6 to 8 more minutes.
How To Make Pork Chops with Apples
Ingredients
• Boneless Pork Chops: Cooking times will vary depending on whether your chops are boneless and how thick they are. My top tip for cooking ALL your pork chops to perfection is making sure they’re all the same size when they go into the pan. Feel free to cut them down and remove their bones to achieve this. If you prefer not to cut them, just be aware you might need to pull some out while others continue cooking.
• Apples: The best apples to use here are hardy ones that are juicy and heavy. Avoid mealier, softer varieties like McIntosh, and reach instead for Granny Smiths, Honeycrisps, and even Golden Delicious apples. Since you’ll be keeping the skins on for this dish, make sure to wash them thoroughly before coring and slicing.
• Onion: Feel free to use red or yellow onions here, whichever you prefer or have on hand.
• Apple Cider: Because you end up reducing the apple cider so much here, you’re going to want to use fresh apple cider. It’s less sweet than the shelf-stable version, so it won’t reduce into a cloyingly sweet glaze. Look for the cloudier, darker version in the refrigerator section of your grocery store (or grab a pint when you go apple picking this fall!).
Step-By-Step Instructions
First step is to take a look at your pork chops. Similar-sized, boneless pork chops will ensure that they all cook at the same time, so check if you need to cut them down before using. Once they’re ready to go, season with salt, pepper, and smoked paprika before adding to your oiled skillet. Cook, turning halfway through, until your pork chops are golden.
Remove your pork chops from the pan, and add your sliced apples, onion, and garlic to the same pan. Cook for around 8 minutes, or until the apples and onions are browned and slightly softened. Keep an eye on your pan here and mix everything around every few minutes—you want to avoid burning your garlic.
Once they’re browned, add your herbs, and pour in your apple cider. Bring everything to a simmer, turning up the heat if needed.
Once your apple cider is simmering, go ahead and add your pork chops back into the pan. Continue simmering until the cider is almost completely reduced, and your pork chops are fully cooked. The best way to tell when your pork chops are done? Use a meat thermometer—try to have the center of each hit 145° and no higher for the juiciest bite.
Once your pork chops are done, plate with a generous spooning of the apple cider-apples-onion mixture (if you don’t drink this from the pan, I applaud you).
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