Skillet Pork Chops with Cider-Braised Apples
A one-pan weeknight dinner. Golden pork chops, apples, and onions braised in cider until tender.
Instructions
- 1
Season pork with salt and pepper. Sear in hot oil 3 minutes per side until golden. Remove.
- 2
Add butter, onions, apples, and thyme to the pan. Cook 5 minutes.
- 3
Whisk cider and mustard, pour in, scrape up brown bits.
- 4
Nestle pork back in, cover, simmer 8 to 10 minutes until pork reaches 145 F.
- 5
Rest 3 minutes, serve with sauce spooned over top.
Baker's tips
A firm apple like Braeburn or Empire keeps its shape through the braise. Skip McIntosh, it turns to sauce.
Frequently asked questions
What are the best apples for Skillet Pork Chops with Cider-Braised Apples?+
For skillet pork chops with cider-braised apples, use a firm baking apple that holds its shape once cooked, Honeycrisp, Braeburn, Granny Smith, Jonagold, or a mix of two varieties gives the best flavor balance between sweet and tart.
Can I make Skillet Pork Chops with Cider-Braised Apples ahead of time?+
Yes. Most baked apple desserts keep well for 2 days at room temperature covered loosely, or up to 5 days refrigerated. Reheat in a 325°F oven for 10 minutes to restore the crisp texture.
Can I freeze Skillet Pork Chops with Cider-Braised Apples?+
Most apple bakes freeze well for up to 3 months. Cool completely, wrap tightly in foil and freezer-safe bags, and thaw overnight in the refrigerator before reheating.
Do I need to peel the apples?+
Peeling gives a smoother texture and is traditional for pies and butters. For rustic crisps, crumbles, and sauces the skin adds fiber, color, and flavor, leave it on if you prefer.
Where can I pick my own apples for this recipe?+
Fresh-picked apples make a real difference in baking. Use our directory to find a U-Pick orchard near you and check our ripening calendar to see which varieties are ready this week.
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