Apple Cider Pork Chops
Prep Time
15 mins
Cook Time
30 mins
Brining Time
1 hr
Total Time
1 hr 30 mins
Juicy bone-in pork chops are served in a slightly sweet and tangy apple cider glaze with caramelized onions and apples. Apple cider pork chops are pure fall comfort food, pretty enough for guests, but easy enough for a weeknight meal.
Course:
Main Dish
Cuisine:
American
Keyword:
apple cider pork chops, brined pork
Servings: 4 servings
Calories: 599 kcal
Ingredients
Apple Cider Brine
- 2 cups apple cider
- 1/4 cup light brown sugar
- 1/4 cup kosher salt
- 4 fresh sage leaves, rough chopped or torn
- 2 cloves garlic, smashed
- 2 cups ice
Apple Cider Pork Chops
- 2 Tbsp canola oil
- 4 bone-in pork chops, 1 inch thick
- 1 medium onion, peeled, halved, and sliced thinly into half moons
- 1 apple, cored, halved, and sliced thinly into half moons
- 1/2 cup dry white wine
- 1 cup apple cider
- 2 Tbsp light brown sugar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp stone ground or whole grain mustard
- 1 tsp fresh sage leaves, minced
- 1 Tbsp unsalted butter, cold
- kosher salt and pepper to taste
Instructions
Apple Cider Brine
-
Combine the cider, sugar, salt, sage, and garlic in a small saucepan. Heat over medium heat just until the sugar and salt are dissolved, stirring frequently.
-
Remove from the heat and immediately stir in the ice. Allow the ice to melt and be sure the brine is fully cooled before pouring it over the chops.
Apple Cider Pork Chops
-
Place the chops in a baking dish. Pour the cooled brine over the chops, being sure they are fully submerged. Cover and chill in the refrigerator for at least one hour (or up to 24 hours).
-
Remove the chops from the brine and pat dry.
-
Heat the oil in a cast iron or large skillet until very hot, but not smoking. Carefully lay the chops in an even layer and sear on each side until browned, about 3 mins per side. Remove the chops to a plate and cover.
-
Reduce the heat to med/high and add the onions and apple slices. Season with salt and pepper. Cook until the onions and apples are browned and beginning to caramelize, about 8 mins. Remove the onions and apples to a plate and cover to keep warm.
-
Deglaze the pan with the white wine and cook until reduced by half. Add the cider, brown sugar, Worcestershire sauce, mustard and sage. Cook until thickened and glossy and mixture is reduced to 1/4, about 8-10 mins, Swirl in the butter and season to taste with salt and pepper.
-
Turn the heat to low and return the chops and any accumulated juices to the pan. Turn the chops to coat. Add the apples and onions and cook over low heat until the chops are cooked through, about 5 mins more (internal temperature of 120 - 125 degrees F).
-
Serve the pork chops with the apples and onions and additional sauce spooned over the top.
Recipe Notes
- For maximum flavor and tenderness, use 1 inch, bone-in pork chops to prevent drying out while cooking.
- Why brine? The apple cider brine not only imparts flavor, but the salt solution is absorbed into the pork resulting in an extra tender chop. And no need to season those chops before cooking with additional salt, they're good to go.
- Don't forget to dry off those brined chops before they hit the pan. We're looking for a caramelized crust and excess liquid is the enemy of a good sear.
- While a brined chop will be a little more forgiving, watch your time and temperature to prevent a dried out chop. Not sure of when they're fully cooked? Use an instant read thermometer to read between 120-125 degrees
- I swear by my cast iron pan for this dish. It holds the heat, gives a beautiful sear, cooks evenly, and cleans up like a dream.
Nutrition Facts
Apple Cider Pork Chops
Amount Per Serving
Calories 599
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g44%
Cholesterol 124mg41%
Sodium 7267mg316%
Potassium 922mg26%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 42g47%
Protein 36g72%
Vitamin A 115IU2%
Vitamin C 6.8mg8%
Calcium 86mg9%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.