Apple Cider Pork Chops are the ultimate fall comfort food! Juicy pork chops simmered in a sweet-and-savory apple cider sauce with caramelized apples. Ready in under 30 minutes, this skillet dinner is cozy enough for autumn weekends but quick enough for weeknights. If you love apple dinners, try my Apple Orchard Chicken for another sweet-and-savory option, or explore my collection of under-30-minute recipes for easy weeknight meals!
Ingredients & Substitutions
- Pork Chops: Boneless chops (1-1 ½ inches thick) cook evenly and stay juicy. Bone-in chops work, too; just add a few extra minutes to reach a safe internal temperature.
- Italian Seasoning: Adds classic herb flavor. Fresh thyme or rosemary can be swapped in if you prefer a fresher note.
- Paprika & Chili Powder: Provide a mild smoky warmth. Smoked paprika gives a deeper flavor, and you can omit chili powder if you want it milder.
- Olive Oil & Butter: Olive oil sears the pork while butter adds flavor to the apples and sauce. You can use all olive oil or all butter if needed.
- Apples: Honeycrisp are ideal for caramelizing without turning mushy. Granny Smith or Fuji apples work, too.
- Brown Sugar & Apple Cider: Create the sweet-and-savory sauce. Maple syrup can be used instead of brown sugar for a slightly different flavor.
FAQs
Can I use bone-in pork chops?
Yes! Just add a few extra minutes per side when cooking to ensure they reach 145°F internal temperature.
Can I make this ahead of time?
Yes. Cook the pork and apples separately, then reheat gently in the skillet with the cider sauce before serving.
Can I substitute chicken?
Yes! My Apple Orchard Chicken brings the same sweet-and-savory flavor with juicy chicken breasts.
Can I use apple juice instead of cider?
Yes, but apple juice will make the sauce sweeter. Add a splash of lemon juice or vinegar to balance it out.
Serving Ideas
- Serve with skins on mashed potatoes (or cauliflower mashed for a lighter option) and roasted vegetables for a complete meal.
- Pair with a simple green salad and crusty bread like a French Baguette for a lighter dinner.
- Serve alongside butter rice or your favorite quick grain for a comforting side.
- Top with extra caramelized apples for a beautiful presentation when serving guests.
How to Store & Reheat Apple Cider Pork Chops
Refrigerator: Store cooked pork chops and apples in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.
Freezer: Cooked pork and apples can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Apple Cider Pork Chops
Ingredients
Pork Chops
- 4 boneless pork chops, 1-1 ½ inches thick
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Apples
- 1 tablespoon unsalted butter
- ¼ cup (50 g) light brown sugar, packed
- 3 tablespoons apple cider
- 2 large Honeycrisp apples, cored, sliced into ½-inch slices
- fresh thyme, for garnish (optional)
Instructions
- Pat the pork chops dry with paper towels. Season them evenly with the Italian seasoning, paprika, chili powder, kosher salt, and black pepper. Set aside.
- To a large nonstick skillet over medium heat, add oil. Once the oil is hot, place the pork chops in the skillet. Cook for 4-6 minutes per side, until golden brown and cooked through to an internal temperature of 145°F. Remove the pork chops from the skillet, place on a plate, and tent with aluminum foil to keep warm.
- To the same skillet, add butter. Once melted, add the brown sugar and apple cider, stirring until the brown sugar is dissolved, scraping up the brown bits from the bottom of the pan.
- Add the apple slices and cook for about 5 minutes, flipping halfway through, until the apples are slightly caramelized and softened but still hold their shape.
- Add the cooked pork chops back to the skillet with the apples. Turn the pork to coat in the brown sugar sauce.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These pork chops were so juicy and flavorful! The caramelized apples are the perfect touch.
Elizabeth
I will definitely be adding this recipe to my weekly rotation! I loved it!
Stephanie
I am surprised at how much I loved the sweet and savory combo! This is a wonderful recipe!
Bella
This looks fancy, but it is surprisingly super simple! That's a win for me.
Is there anything else besides apple cider that I can use for those three tablespoons? I can’t see making apple cider or buying a gallon of it for the 3 tablespoons I’d need for this recipe. I’m not a big apple cider drinker but the recipe sounds delicious so I would love to try it. Can I use apple juice and add cinnamon or apple cider vinegar or perhaps apple sauce in some form to get that richness of the apple cider flavor? I know the vinegar may add a bite to the sweetness, it’s just a thought if you think any of these ideas would work.
Thank you for your reply, I love your recipes!
Hi there! I totally get not wanting to buy a whole gallon of cider for just 3 tablespoons! Here’s what will work well in a pinch:
Apple juice is your best stand-in. Use it 1:1. It’s sweeter and more filtered than cider, but still gives that apple flavor you want.
If you’d like a bit of tang, add just a tiny splash of apple cider vinegar (start with ¼ teaspoon) to brighten it up.
Applesauce can work in a pinch too, especially if it’s unsweetened, though you may need to thin it a bit with water to match the texture.
You’re not alone in this… substitutions like these are totally kitchen-savvy! Let me know what you decide and how it turns out!