Main Courses > Meat Dishes > Pork > Pork Chops with Apples

Pork Chops with Apples and Cider Reduction

Savory pork chops paired with sweet and tart apples, finished with a rich cider reduction. A perfect balance of flavors for a comforting main course.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 4 Bone-in Pork Chops (1-inch thick)
  • 2 Granny Smith Apples
  • 1 Yellow Onion
  • 1 cup Apple Cider
  • 1/2 cup Chicken Broth
  • 2 sprigs Fresh Thyme
  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil
  • to taste Salt
  • to taste Black Pepper

Prepare the Pork Chops

Pat the pork chops dry with paper towels. Season generously with salt and pepper on both sides. Letting the pork chops sit at room temperature for about 15 minutes before cooking helps them cook more evenly.

Sear the Pork Chops

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the pan is hot, add the pork chops and sear for 3-4 minutes per side, until golden brown and slightly crispy. Remove the pork chops from the skillet and set aside.

Sauté Apples and Onions

In the same skillet, add the remaining tablespoon of butter. Add the sliced onions and cook until softened and translucent, about 5 minutes. Add the sliced apples and cook for another 5-7 minutes, until they are slightly softened and lightly browned.

Create the Cider Reduction

Pour in the apple cider and chicken broth. Add the fresh thyme sprigs. Bring the mixture to a boil, then reduce heat and simmer for about 10-15 minutes, or until the liquid has reduced by about half and slightly thickened. Be careful not to burn the sauce.

Combine and Finish

Return the pork chops to the skillet with the apples and cider reduction. Spoon the sauce over the pork chops. Cover the skillet and simmer for another 5-7 minutes, or until the pork chops are cooked through and the internal temperature reaches 145°F (63°C). Discard the thyme sprigs before serving.

Serve

Serve the pork chops with the apples and cider reduction spooned over the top. Garnish with fresh thyme, if desired. Excellent served with mashed potatoes, roasted vegetables, or a side salad.

Nutrition Facts Estimated per 100g of product

Calories: 200, Protein: 20g, Fat: 10g, Carbohydrates: 8g (Note: These values are estimates and can vary based on specific ingredients and cooking methods.)

Other Considerations for Nutrition

This recipe is relatively high in protein and moderate in fat. Using leaner pork chops and reducing the amount of butter can lower the fat content. The apples contribute fiber and vitamins. The sodium content can be managed by controlling the amount of salt added.

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FAQ

  • Can I use different types of apples?

    Yes, you can use other apple varieties like Honeycrisp or Fuji. Choose apples that hold their shape well during cooking.
  • Can I use bone-less pork chops?

    Yes, but bone-in pork chops tend to be more flavorful and juicy. If using bone-less, reduce the cooking time slightly to avoid overcooking.
  • How do I know when the pork chops are done?

    Use a meat thermometer to check the internal temperature. Pork chops are done when they reach 145°F (63°C).
  • Can I make this recipe ahead of time?

    The sauce can be made ahead and stored, but the pork chops are best cooked fresh. If you want to prep ahead you can chop the onions and apples.