Imagine a dish that captures the essence of autumn in every single bite - tender, juicy pork chops bathed in a rich, sweet apple cider sauce that will make your taste buds dance with delight! This Cider Braised Pork Chops with Apples recipe is not just a meal; it's a culinary journey that transforms simple ingredients into a restaurant-worthy masterpiece right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a comforting home-cooked meal, this recipe promises to be your new fall favorite that combines classic American flavors with professional-level cooking techniques.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 bone-in pork chops
- 2 cups apple cider
- 2 apples, sliced
- 1 onion, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Remove pork chops from refrigerator 30 minutes before cooking to allow them to come to room temperature, which ensures more even cooking.
- Pat pork chops dry with paper towels and generously season both sides with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering but not smoking.
- Carefully place pork chops in the hot skillet and sear for 3-4 minutes on each side until golden brown, creating a nice caramelized crust. Remove chops and set aside on a plate.
- In the same skillet, add sliced onions and cook for 2-3 minutes until they start to soften and become translucent.
- Add sliced apples to the skillet and sauté for an additional 2 minutes to lightly caramelize.
- Pour apple cider into the skillet, scraping up any browned bits from the bottom of the pan to incorporate those flavorful fond pieces.
- Return pork chops to the skillet, nestling them among the apples and onions. Reduce heat to low, cover, and simmer for 25-30 minutes until pork chops are tender and reach an internal temperature of 145°F.
- Remove pork chops from the skillet and let rest for 5 minutes. If desired, reduce the cider sauce by increasing heat and simmering for an additional 2-3 minutes.
- Plate pork chops and spoon apple and onion mixture over the top. Serve immediately with the reduced cider sauce.
Tips
- Temperature Matters: Always let your pork chops sit at room temperature for 30 minutes before cooking to ensure even heat distribution and more consistent results.
- Pat Dry for Perfect Sear: Use paper towels to thoroughly dry the pork chops before seasoning. Moisture prevents proper browning, so a dry surface is key to achieving that golden, caramelized crust.
- Don't Overcrowd the Pan: Sear pork chops in batches if necessary to maintain high heat and achieve proper browning. Overcrowding will steam the meat instead of searing.
- Invest in a Meat Thermometer: For perfectly cooked pork, aim for an internal temperature of 145°F. This ensures juicy, tender meat without overcooking.
- Let It Rest: Always allow the pork chops to rest for 5 minutes after cooking. This helps redistribute the juices, keeping the meat moist and flavorful.
- Sauce Reduction Tip: If you want a thicker sauce, you can add a small amount of cornstarch mixed with cold water to the cider reduction to help it thicken.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 30g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
