Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 bone-in pork chops, 1–1¼ inch thick (about 2½–3 lb total)
- 1¾ tsp kosher salt, divided
- ¾ tsp black pepper
- 2 tbsp vegetable or olive oil
- 2 tbsp unsalted butter, divided
- 2 large firm apples, cored and sliced (about 1 lb)
- 1 large yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- ½ tsp dried sage (or 1 tsp fresh minced)
- 1 cup apple cider (not hard cider)
- ½ cup low-sodium chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar or pure maple syrup
- 1 tbsp apple cider vinegar (optional, for brightness)
- Chopped fresh parsley or thyme, for garnish (optional)
Do This
- 1. Preheat oven to 375°F (190°C). Pat pork chops dry; season all over with 1½ tsp salt and pepper.
- 2. Heat oil in a large oven-safe skillet over medium-high. Sear chops 3–4 minutes per side until deep golden. Transfer to a plate.
- 3. In same pan, add 1 tbsp butter, onion, and apples. Season with remaining ¼ tsp salt. Cook 6–8 minutes until softened and lightly browned; add garlic, thyme, and sage; cook 1 minute.
- 4. Stir in cider, broth, mustard, brown sugar, and vinegar. Scrape up browned bits and simmer 2–3 minutes.
- 5. Nestle chops into apples and onions. Spoon some liquid over tops. Cover tightly and bake 15–20 minutes, until chops reach 140–145°F (60–63°C).
- 6. Transfer chops to a plate to rest 5–10 minutes. Simmer pan juices on stove 3–5 minutes to slightly thicken; swirl in remaining 1 tbsp butter. Serve chops topped with apples, onions, and pan sauce.
Why You’ll Love This Recipe
- Classic comfort food: savory pork, sweet apples, and mellow onions in a cozy farmhouse-style dish.
- One-pan friendly: sear, braise, and serve all from the same skillet for easy cleanup.
- Foolproof and flexible: works with different apple varieties and both bone-in or boneless chops.
- Perfect for family dinners or guests: looks impressive but uses simple, affordable ingredients.
Grocery List
- Produce: 2 large firm apples, 1 large yellow onion, 2 garlic cloves, fresh thyme (optional), fresh parsley (optional)
- Dairy: Unsalted butter
- Pantry: Bone-in pork chops, kosher salt, black pepper, vegetable or olive oil, dried sage, apple cider (non-alcoholic), low-sodium chicken broth, Dijon mustard, brown sugar or maple syrup, apple cider vinegar (optional)
Full Ingredients
Pork Chops
- 4 bone-in pork chops, 1–1¼ inch thick (about 8–10 oz each, 2½–3 lb total)
- 1½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- 2 tbsp vegetable oil or light olive oil (for searing)
Apples, Onions & Aromatics
- 2 large firm apples (about 1 lb), such as Honeycrisp, Jonagold, or Granny Smith, cored and sliced into ½-inch wedges
- 1 large yellow onion, halved and thinly sliced (about 2 cups)
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves, or ½ tsp dried thyme
- ½ tsp dried sage, or 1 tsp finely chopped fresh sage
- ¼ tsp kosher salt (for seasoning the apples and onions)
- 1 tbsp unsalted butter (for sautéing the apples and onions)
Braising Liquid & Finishing Sauce
- 1 cup apple cider (non-alcoholic, not hard cider; or use good-quality apple juice)
- ½ cup low-sodium chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp packed light brown sugar or pure maple syrup
- 1 tbsp apple cider vinegar (optional but recommended for brightness)
- 1 tbsp unsalted butter (to finish the sauce)
- Fresh chopped parsley or extra thyme, for garnish (optional)
Step-by-Step Instructions
Step 1: Prep and season the pork chops
Preheat your oven to 375°F (190°C). Pat the pork chops very dry on both sides with paper towels; dry surface = better browning. Sprinkle all over with 1½ teaspoons kosher salt and ¾ teaspoon black pepper, pressing the seasoning lightly into the meat so it adheres.
If you have time, let the seasoned chops rest at room temperature for about 15 minutes while you slice the apples and onions. This takes the chill off the meat and helps them cook more evenly.
Step 2: Sear the chops until deeply golden
Place a large, heavy, oven-safe skillet (cast iron or enameled cast iron is ideal) over medium-high heat. Add the 2 tablespoons oil and heat until shimmering but not smoking.
Lay the pork chops in a single layer, leaving space between them. Sear without moving them for 3–4 minutes, until the underside is well browned and releases easily from the pan. Flip and sear the second side for another 3–4 minutes, until nicely caramelized.
Transfer the seared chops to a plate and set aside. They will finish cooking in the oven, so they will still be underdone in the center at this point, which is exactly what you want.
Step 3: Sauté the apples and onions
Turn the heat down slightly to medium. In the same pan (do not wipe it out; all those browned bits are flavor), add 1 tablespoon butter. Once melted, add the sliced onion and apples. Sprinkle with the remaining ¼ teaspoon kosher salt.
Cook, stirring every minute or so, until the onions are soft and translucent and the apples are beginning to turn golden at the edges, about 6–8 minutes. Add the minced garlic, thyme, and sage. Cook for another 1 minute, just until fragrant, being careful not to let the garlic burn.
Step 4: Build the cider braising sauce
Pour in the 1 cup apple cider and ½ cup chicken broth. Stir in the 1 tablespoon Dijon mustard, 1 tablespoon brown sugar (or maple syrup), and 1 tablespoon apple cider vinegar if using.
Use a wooden spoon to scrape up any browned bits from the bottom of the pan; these add deep, savory flavor. Bring the mixture to a lively simmer over medium heat and let it bubble for 2–3 minutes to slightly reduce and concentrate the flavors.
Step 5: Nestle in the chops and braise in the oven
Turn off the stove burner. Nestle the seared pork chops into the onion and apple mixture, along with any juices that have collected on the plate. Spoon some of the apples, onions, and liquid over the tops of the chops.
Cover the skillet tightly with a lid or a double layer of foil. Transfer to the preheated oven and braise for 15–20 minutes, or until the thickest part of the chops reaches an internal temperature of 140–145°F (60–63°C). Begin checking at the 15-minute mark; thicker chops may need the full 20 minutes.
Step 6: Rest the pork and finish the sauce
Carefully remove the skillet from the oven (the handle will be very hot). Transfer the pork chops to a clean plate and tent loosely with foil. Let them rest for 5–10 minutes; this allows the juices to redistribute and keeps the meat tender.
Meanwhile, place the skillet back on the stove over medium heat. If the sauce looks thin, simmer for 3–5 minutes to reduce slightly. Swirl in the remaining 1 tablespoon butter to give the sauce a glossy, silky finish. Taste and adjust seasoning with a pinch more salt or a splash of cider vinegar if you like extra brightness.
Step 7: Serve farmhouse-style
Serve each pork chop generously topped with the braised apples and onions, spooning extra pan sauce over the top. Garnish with chopped fresh parsley or thyme for a fresh pop of color if you like.
This dish is especially comforting alongside buttery mashed potatoes, egg noodles, or simple buttered green beans, all of which soak up the sweet-savory cider sauce beautifully.
Pro Tips
- Choose the right chops: Bone-in, 1–1¼ inch thick chops are much harder to overcook and stay juicier than thin, boneless ones.
- Dry meat = better browning: Blotting the pork very dry before seasoning and searing helps create that deep, flavorful crust.
- Use firm apples: Varieties like Honeycrisp, Jonagold, Pink Lady, or Granny Smith hold their shape and do not turn mushy during braising.
- Do not skip the rest: Letting the chops rest 5–10 minutes after cooking is key to tender, juicy meat.
- Adjust sweetness and tang: For sweeter results, add a touch more brown sugar or maple; for more tang, add a small splash of cider vinegar at the end.
Variations
- Creamy cider mustard version: After braising, stir ¼ cup heavy cream and an extra teaspoon of Dijon into the simmering sauce for a richer, creamy finish.
- Smoky bacon twist: Cook 3–4 slices chopped bacon in the skillet first. Remove and use the drippings to sear the chops. Stir the crisp bacon back into the apples and onions before braising.
- Slow cooker shortcut: Lightly brown the chops and sauté the onions and apples on the stovetop. Transfer everything to a slow cooker with the cider mixture and cook on LOW for 4–5 hours, until very tender.
Storage & Make-Ahead
Cool leftovers to room temperature, then store the pork chops with their apples, onions, and sauce in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a covered skillet over low heat with a splash of extra cider or broth until warmed through, or cover and warm in a 300°F (150°C) oven.
For freezing, remove the bones and slice the pork, then freeze the meat and sauce together in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently. The apples will soften a bit more after freezing but the flavors remain delicious.
Nutrition (per serving)
Approximate values per serving (1 pork chop with a generous portion of apples, onions, and sauce): about 520 calories, 36 g protein, 27 g fat (10 g saturated), 28 g carbohydrates, 3 g fiber, 21 g sugars, and 720 mg sodium. Actual values will vary based on the exact size of the chops, specific ingredients used, and any side dishes served.
