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Easy Cider-Glazed Pork Chops with Perfect Sautéed Apples

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These easy cider-glazed pork chops with sautéed apples are the kind of meal that makes you look like you spent hours in the kitchen when you really didn’t. From start to finish, you’re looking at about 30 minutes, with simple ingredients and a perfect balance of sweet and tangy.

Ingredients

Scale
  • 4 bone-in pork chops, about 1 inch thick (roughly 6–8 ounces each)
  • 1 cup apple cider (unfiltered preferred)
  • 2 medium apples (Honeycrisp or Fuji), cored and sliced into ¼-inch wedges
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 2 tablespoons packed brown sugar (light or dark)
  • 1 tablespoon Dijon mustard
  • 4–5 sprigs fresh thyme
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Optional: flaky sea salt and fresh parsley or extra thyme leaves for garnish

Instructions

  1. Take the chill off the pork: Pull your pork chops out of the fridge about 20 minutes before you start cooking. Pat them dry with paper towels.
  2. Season generously: Sprinkle both sides of the pork chops with salt and pepper.
  3. Mix the glaze: In a small bowl, whisk together the apple cider, brown sugar, and Dijon mustard. Set aside.
  4. Get the pan hot: Place your skillet over medium-high heat and add 1 tablespoon of butter and the olive oil. Swirl until the butter melts and starts to foam.
  5. Sear the pork chops: Carefully lay the pork chops in the hot pan. Cook without moving for 4-5 minutes until deep golden-brown. Flip and cook for another 3-4 minutes.
  6. Check the temperature: Insert a meat thermometer into the thickest part of the chop, avoiding the bone. Look for 135°F to 140°F.
  7. Rest the pork: Transfer the seared pork chops to a plate and tent loosely with foil. Let them rest while you make the glaze and apples.
  8. Make the glaze: Pour off most of the fat from the skillet, leaving about a tablespoon. Add the minced garlic and cook for about 30 seconds. Pour in the cider mixture and add the fresh thyme sprigs. Bring to a boil, scraping up browned bits from the bottom of the pan.
  9. Reduce the glaze: Let the cider mixture boil for 5-7 minutes, stirring occasionally, until it reduces by about half and gets syrupy.
  10. Cook the apples: While the glaze is reducing, melt the remaining 2 tablespoons of butter in a separate small skillet over medium heat. Add the apple slices and cook for 3-4 minutes, stirring gently, until they start to soften and caramelize. Sprinkle with a tiny pinch of salt.
  11. Finish the dish: Return the pork chops to the skillet with the glaze, along with any juices that collected on the plate. Spoon the glaze over the chops and let them warm through for about a minute. Remove the thyme sprigs.
  12. Serve: Place the pork chops on plates or a serving platter. Top with the sautéed apples and spoon any remaining glaze over everything. Sprinkle with flaky sea salt and fresh thyme leaves if desired.

Notes

Don’t walk away while the glaze is reducing; it can go from perfect to burnt in about 30 seconds. Use a meat thermometer for best results. For the apples, a mix of Honeycrisp and Granny Smith gives both sweetness and tartness.

Nutrition

Keywords: cider-glazed pork chops, sautéed apples, easy pork chop recipe, fall dinner, 30-minute meal

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