Skillet Apple Cider Pork Chops For Two – An Easy Fall Dinner Recipe

Apple cider pork chops are the perfect dinner to make when you want an easy meal filled with the flavors of fall. Juicy pork chops and tender apple slices cook in a sweet and savory cider sauce, and everything comes together in one skillet.

This recipe is especially helpful when you buy a half gallon or gallon of apple cider but don’t drink all of it. Instead of letting the remaining cider sit in the refrigerator, use some of it to make a flavorful sauce for pork chops.

The cider reduces as it cooks, concentrating the apple flavor without making the sauce overly sweet. Dijon mustard, chicken broth, garlic and thyme balance the sweetness and turn the cider into a delicious sauce that pairs perfectly with pork.

Best of all, this recipe makes just two servings. You won’t end up with a large casserole or several days of leftovers taking up space in the refrigerator.

Apple Cider Pork Chops For Two

Although pork chops and apples are a classic combination, this recipe has a little more flavor than simply cooking the two together. The cider becomes the base of a pan sauce that coats both the pork and the fresh apple slices.

The recipe begins by seasoning and searing two pork chops in a hot skillet. Browning the meat adds flavor and helps give the pork chops a nice exterior.

Once the chops are browned, remove them from the pan and cook the apples in a little butter. Then add the cider sauce ingredients and return the pork chops to the skillet to finish cooking.

Because everything cooks in the same skillet, cleanup is simple. It is an easy enough recipe for a weeknight meal, but it also looks nice enough to serve for a special dinner at home.

What Type Of Pork Chops To Use

I prefer to use boneless, center-cut pork chops that are approximately 1 inch thick. Thick pork chops are less likely to dry out while the sauce reduces.

You can use bone-in pork chops if that is what you prefer. However, bone-in chops may take a few extra minutes to cook. Use an instant-read digital thermometer to determine when the meat is ready.

Regardless of which type you use, avoid very thin pork chops for this recipe. Thin chops cook so quickly that they may become dry before the sauce has time to reduce.

If thin pork chops are your only option, cook them until browned and nearly done, then leave them out of the skillet while the sauce reduces. Return them to the pan only during the final minute or two of cooking.

The Best Apple For Apple Cider Pork Chops

You need one small or medium apple for this recipe. Choose a firm variety that will soften in the skillet without immediately turning into applesauce.

Honeycrisp is my favorite choice because it has a good balance of sweet and tart flavor. It also holds its shape well when cooked.

Granny Smith apples are another good option if you prefer a slightly tangier sauce. Gala, Fuji, Pink Lady and Braeburn apples will also work.

There is no need to peel the apple unless you prefer it that way. The peel adds color to the finished dish and softens as the slices cook. Simply wash the apple, remove the core and cut it into slices approximately ¼ inch thick.

Apple Cider Versus Apple Juice

For the best flavor, use apple cider rather than apple juice. Apple cider has a deeper apple flavor because it is less filtered than standard apple juice.

Be sure that you are using regular, nonalcoholic apple cider. Hard cider is an alcoholic beverage and will give the sauce a different flavor.

If you can’t find apple cider, you can substitute unsweetened apple juice. The sauce will still taste good, although the apple flavor may not be quite as noticeable.

Avoid using apple cider vinegar in place of apple cider. Apple cider vinegar is far too acidic to serve as the main liquid in the sauce.

How To Make Skillet Apple Cider Pork Chops

Begin by patting the pork chops dry with paper towels. Removing the surface moisture helps the pork brown instead of steam.

Season both sides with salt and black pepper. Then heat the oil in a medium or large skillet over medium-high heat.

Once the oil is hot, add the pork chops. Let them cook without moving them for approximately 3 minutes, or until the underside is nicely browned.

Flip the chops and cook for another 2 to 3 minutes. They do not need to be completely cooked at this point because they will finish cooking in the sauce.

Transfer the pork chops to a clean plate and reduce the heat to medium. Add the butter and sliced apples to the same skillet.

Cook the apples for 2 to 3 minutes, stirring occasionally. You want them to begin softening while still holding their shape.

Add the minced garlic and cook for 30 seconds. Garlic can burn quickly, so be ready to add the liquid as soon as it becomes fragrant.

Pour the apple cider, chicken broth, Dijon mustard, brown sugar and thyme into the skillet. Stir well, scraping the bottom of the pan to loosen any browned bits left behind by the pork.

Those browned bits contain a great deal of flavor and will help season the sauce.

How To Finish The Pork Chops

Return the pork chops and any accumulated juices to the skillet. Bring the liquid to a gentle simmer, then reduce the heat to medium-low.

Cover the skillet and cook for 4 to 7 minutes, depending on the thickness of the pork chops. The meat is safe to eat when it reaches an internal temperature of 145°F when checked in the thickest section.

Once the pork is cooked, transfer the chops to serving plates. Stir together the cornstarch and cold water in a small bowl.

Slowly pour the slurry into the simmering sauce while stirring. Continue to cook for 1 to 2 minutes, or until the sauce thickens slightly.

Spoon the apples and warm cider sauce over the pork chops before serving.

How To Keep Pork Chops From Drying Out

The most important tip is to avoid overcooking the meat. Pork chops can quickly go from tender and juicy to dry, especially when using boneless chops.

An instant-read digital thermometer takes out the guesswork. Remove the pork from the heat when its internal temperature reaches 145°F.

The pork may have a slight pink tint in the center at that temperature. This is safe and helps keep the meat juicy.

It is also important to choose pork chops that are close to the same thickness. If one chop is much thinner than the other, it will finish cooking sooner and should be removed from the pan first.

What To Serve With Apple Cider Pork Chops

Mashed potatoes are always a good choice because they soak up the extra cider sauce. Rice, egg noodles or roasted sweet potatoes would also work well.

For a crisp potato option, serve the chops with my Garlic Smashed Potatoes. Their buttery garlic flavor pairs well with the sweet and savory sauce.

Add steamed green beans, roasted Brussels sprouts or a simple side salad to complete the meal. If you want to keep dinner especially easy, warm up a bag of frozen vegetables while the pork chops finish cooking.

Storing And Reheating Leftovers

Although this recipe makes two servings, you may have one pork chop left over. Store the pork, apples and sauce together in a covered container in the refrigerator for up to three days.

For the best results, reheat the pork in a covered skillet over low heat. Add a splash of chicken broth or cider to loosen the sauce and prevent the meat from drying out.

You can also reheat it in the microwave. Place the pork chop and sauce in a microwave-safe dish, cover loosely and heat in 30-second intervals until warmed through.

Avoid overheating the leftovers. The longer the pork cooks, the more likely it is to become dry.

This apple cider pork chop recipe is a simple way to bring seasonal flavor to the dinner table without making a large meal. With one skillet, two pork chops and one fresh apple, you can have a warm and satisfying fall dinner ready in about 30 minutes.

Enjoy! Mary

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