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Juicy Pork Chops with Apple Cider Pan Sauce

Juicy Pork Chops with Apple Cider Pan Sauce - featured image
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A quick and easy weeknight dinner featuring thick-cut, bone-in pork chops seared to perfection and served with a rich, savory-sweet apple cider pan sauce.

Ingredients

Scale
  • 4 bone-in pork chops (about 1 inch thick, 2 lbs total)
  • 2 tablespoons neutral oil (avocado or grapeseed)
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • 1 cup 100% apple cider
  • 2 medium shallots, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 2–3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 2 tablespoons heavy cream (optional)

Instructions

  1. Pat pork chops dry with paper towels and season generously with salt and pepper. Let sit at room temperature for 15 minutes.
  2. Heat oil in a cast iron skillet over medium-high heat. Sear chops for 3-4 minutes per side until golden brown. Remove to a plate and tent with foil.
  3. Reduce heat to medium. Add butter to the pan; once foamy, add shallots and cook for 2-3 minutes until softened.
  4. Add garlic and thyme, cooking for 30 seconds until fragrant.
  5. Pour in apple cider, scraping up browned bits from the bottom of the pan. Simmer until reduced by half (5-7 minutes).
  6. Stir in Dijon mustard and heavy cream (if using). Simmer for 1 minute to thicken. Season to taste.
  7. Return pork chops to the pan, spooning sauce over them. Rest for 5 minutes before serving.

Notes

Ensure pork chops reach an internal temperature of 145°F (63°C). Do not skip drying the chops to ensure a good sear. If using apple juice instead of cider, add a splash of vinegar for tartness. For dairy-free, use ghee or olive oil and omit cream.

Nutrition

Keywords: pork chops, apple cider sauce, easy dinner, fall recipes, weeknight meals, comfort food, bone-in pork chops

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