Pork Chops with Apple Cider Pan Sauce
Apple Cider Pork Chops is an American one-pan dish where thick-cut pork loin chops are seared to a deep golden crust, then paired with a pan sauce built from the same skillet's fond. Bringing the chops to room temperature thirty minutes before cooking ensures even doneness from edge to center, and patting the surface completely dry is necessary for proper browning. After removing the pork, shallot and garlic are sauteed in the rendered fat, then apple cider is poured in to deglaze the browned bits clinging to the pan, reducing until the cider's natural sweetness and acidity concentrate. Dijon mustard stirs in a sharp, peppery complexity, and a knob of cold unsalted butter swirled in at the end gives the sauce a glossy sheen and rounded body. A whole sprig of fresh thyme simmered in the sauce threads an herbal note that bridges the apple and pork flavors.
Adjust Servings
Instructions
- 1
Pat pork chops dry, season evenly with salt and pepper, and rest 10 minutes.
- 2
Sear chops in olive oil for 3-4 minutes per side until browned; remove and rest.
- 3
Melt butter in the same pan and sauté shallot and garlic for 2 minutes.
- 4
Add apple cider, scrape up fond, and reduce by half.
- 5
Add stock, Dijon mustard, and thyme; simmer 3 minutes.
- 6
Return pork chops and finish 2-3 minutes, basting with sauce.
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