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Savory Apple Cider Braised Pork Chops with Caramelized Onions

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Tender, juicy pork chops braised in apple cider with sweet caramelized onions, creating a savory-sweet sauce that’s perfect for fall. This easy one-pan dinner comes together in about 45 minutes and is sure to impress.

Ingredients

Scale
  • 4 bone-in pork chops, about 1 inch thick (around 8 ounces each)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 2 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 ½ cups fresh apple cider (unfiltered if possible)
  • ½ cup low-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 2 sprigs fresh thyme (or ½ teaspoon dried)
  • 1 bay leaf (optional)
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat your oven to 325°F (160°C). Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
  2. Heat a large oven-safe skillet over medium-high heat. Add the olive oil and butter, swirling until the butter melts and starts to foam. Carefully place the pork chops in the pan and sear for 3-4 minutes per side, until deeply golden brown. Transfer the chops to a plate and set aside.
  3. Reduce the heat to medium. Add the sliced onions to the same pan, scraping up any browned bits with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and starting to turn golden. If they start to stick, add a splash of apple cider to deglaze.
  4. Add the minced garlic to the onions and cook for 1 minute until fragrant. Pour in the apple cider and chicken broth, then stir in the Dijon mustard. Add the fresh thyme sprigs and bay leaf. Bring the liquid to a gentle simmer and let it bubble for 2-3 minutes to meld the flavors.
  5. Return the pork chops to the skillet, nestling them into the onion mixture. Transfer the skillet to the preheated oven and braise, uncovered, for 20-25 minutes, until the pork reaches an internal temperature of 145°F (63°C) and the sauce has thickened slightly.
  6. Carefully remove the skillet from the oven. Transfer the pork chops to a clean plate and tent loosely with foil. Let them rest for 5 minutes.
  7. Place the skillet back on the stovetop over medium heat. Remove the thyme sprigs and bay leaf. Stir in the apple cider vinegar and let the sauce simmer for 2-3 minutes, until reduced to a syrupy consistency. Taste and adjust seasoning with salt and pepper if needed.
  8. Spoon the caramelized onions and sauce over the rested pork chops. Serve immediately.

Notes

For best results, use bone-in pork chops at least 1 inch thick. Don’t skip the sear—it builds flavor. Let the pork rest for 5 minutes before serving to keep it juicy. The sauce thickens as it sits; add a splash of broth when reheating.

Nutrition

Keywords: pork chops, apple cider, caramelized onions, braised pork, fall dinner, one-pan meal

Find it online: https://cookluma.com/savory-apple-cider-braised-pork-chops-with-caramelized-onions/