It's Saturday, October 25th, and the fall feeling has officially taken over Austin, Texas. The mornings are cool, the pumpkin patches are full, and my kitchen is all about cozy, one-pan dinners that are fast but feel special. This Apple Cider Glazed Pork Chops recipe is my new obsession for this season. It's the perfect balance of savory, sweet, and tangy, and it comes together in about 30 minutes. It features thick, juicy pork chops pan-seared to perfection and finished in a rich, glossy glaze made from real apple cider, Dijon, and fresh herbs. It's the perfect, impressive weeknight meal.
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My non-negotiable tip: The secret to a restaurant-quality chop is getting a deep, golden-brown crust in Step 2. Don't move the pork chops around! Let them sit undisturbed in the hot pan for 3-4 minutes per side to develop that amazing caramelized crust. It's the foundation of the whole dish.
A Perfect 30-Minute Fall Skillet
This isn't just a simple pork chop; it's a full-on flavour experience. The magic happens in the pan sauce. After searing the chops, you use the same skillet to build a quick reduction sauce. The apple cider (the real, unfiltered kind!) simmers down and concentrates, the Dijon mustard adds a sharp, tangy kick, and the fresh thyme infuses everything with an earthy, fall aroma. A final swirl of butter makes the glaze glossy and rich, coating the pork chops perfectly.
Why You'll Love This Recipe
- Ready in 30-35 Minutes: This is the definition of a fast, impressive weeknight dinner that's perfect for fall.
- One-Pan Wonder: The pork chops and the incredible pan sauce all come together in a single skillet, which means minimal cleanup.
- Perfectly Juicy Chops: This method-a hard sear followed by a gentle simmer in the glaze-keeps the bone-in pork chops incredibly moist and tender.
- Sweet, Savory & Tangy: It's a perfectly balanced flavour profile that hits all the right notes for an autumn-inspired meal.
Ingredients
Here's what you'll need for this quick and easy skillet. For the full list with precise measurements, see the recipe card at the end of the post!
For the Pork Chops
- Pork Chops: 8 bone-in pork chops, about 1-inch thick. The bone helps keep them juicy!
- Seasoning: Kosher salt and freshly ground black pepper.
For the Apple Cider Glaze
- Aromatics: 4 cloves of freshly minced garlic and fresh thyme (about 2 teaspoons, or a few sprigs).
- Apple Cider: 2 cups of real, unfiltered apple cider. Not apple juice and not apple cider vinegar!
- Acid: 2 teaspoons of apple cider vinegar.
- Flavour Base: Dijon mustard and light brown sugar.
- Butter: Unsalted butter, added at the end for glossiness and flavour.
How to Make Apple Cider Glazed Pork Chops
This is a fast-moving recipe, so I highly recommend having your garlic, thyme, and sauce ingredients measured and ready to go before you start searing the chops.
Step 1: Sear the Pork Chops
First, I pat the bone-in pork chops bone dry with a paper towel. This is the most important step for getting a good, brown crust, not a grey, steamed chop. I season them liberally on all sides with salt and pepper.
I heat a 12-inch cast-iron skillet (or a large, heavy-bottomed stainless steel pan) over medium-high heat. Once the pan is very hot, I sear the pork chops for 3-4 minutes per side, until they are a deep golden brown. I work in batches if I need to, so I don't overcrowd the pan. I remove the browned chops and set them aside on a plate.
Step 2: Build the Pan Sauce
I reduce the heat to medium and, in the same skillet (don't wipe it out!), I sauté the minced garlic for just 30-60 seconds, stirring constantly until it's fragrant. Be very careful not to let it burn!
Step 3: Reduce the Glaze
Now, I deglaze the pan. I pour in the apple cider, apple cider vinegar, Dijon mustard, and brown sugar. I use a wooden spoon to scrape up all those delicious browned bits (fond) from the bottom of the pan-this is pure flavour!
I bring the mixture to a boil, then let it simmer rapidly for about 10 minutes, stirring occasionally. I'm waiting for the mixture to reduce by about half and become thick and syrupy, easily coating the back of a spoon.
Step 4: Finish the Chops
I return the seared pork chops (and any juices that collected on the plate) to the skillet, nestling them into the thickened glaze. I add the fresh thyme sprigs.
I let the pork chops simmer in the glaze for about 5-7 minutes, spooning the glaze over them as they cook, until they are cooked through. The internal temperature on an instant-read thermometer should read 145°F (63°C) in the thickest part, away from the bone.
Finally, I remove the skillet from the heat. I add the butter and stir as it melts into the glaze, making it glossy and rich. I serve the pork chops hot, with that amazing apple cider glaze spooned all over the top.
Common Mistakes to Avoid
- Not Getting a Good Sear: If your pan isn't hot enough or your pork chops are wet, you won't get that deep, caramelized crust. This crust is the flavour base for the entire pan sauce.
- Burning the Garlic: Adding minced garlic to a ripping-hot pan will burn it in seconds, making the whole sauce bitter. Be sure to lower the heat to medium before you add the garlic and stir constantly.
- Using Apple Juice: Do not use clear, filtered apple juice. It's too sweet and one-note. You need the tangy, complex, opaque unfiltered apple cider for this recipe.
- Overcooking the Pork: A pork chop is lean. Once it hits 145°F, it's done. Cooking it past 150°F will make it tough and dry, no matter how good the sauce is.
Tips and Tricks for Success
- Use Thick-Cut, Bone-In Chops: I can't stress this enough. A thin, boneless pork chop will overcook and be dry by the time your sauce is reduced. A 1-inch thick, bone-in pork chop is much more forgiving and will stay incredibly juicy.
- The Reduction is Key: Don't get impatient and add the pork back too soon. You must let that cider simmer and reduce by about half. That's what turns it from a watery liquid into a thick, syrupy glaze.
- The Butter Finish: This is a classic French technique called monter au beurre. Swirling in the cold butter at the very end off the heat emulsifies the sauce, making it glossy, rich, and velvety.
- Pat Your Chops Dry: For a truly great sear, a dry surface is non-negotiable. Pat the pork chops with a paper towel right before you season them.
Variations
This is a fantastic "template" recipe. Here are a few ways to change it up!
- Add Shallots or Onions: For a deeper, sweeter flavour, add 1 thinly sliced shallot or ½ a yellow onion to the pan after the garlic and sauté for 3-4 minutes until soft.
- Make it Creamy: After the butter melts in, stir in ¼ cup of heavy cream for a rich, creamy apple cider sauce.
- Add a Kick: Use a spicy whole-grain Dijon mustard, or add a pinch of crushed red pepper flakes with the garlic.
- Swap the Herb: If you don't have thyme, 1 tablespoon of finely chopped fresh sage is also incredibly delicious and perfect for fall.
How to Serve
This is a perfect, cozy main course for a fall or winter night.
- It is begging to be served over a bed of creamy mashed potatoes or parsnip puree to catch all that extra glaze.
- It's also fantastic with a side of roasted Brussels sprouts or Roasted Carrots and Green Beans.
- A simple side of crusty bread is a must for mopping the plate clean!
Make Ahead and Storage
This dish is best served fresh, but leftovers are still fantastic.
- Make Ahead: You can make the glaze (Step 3) a day ahead of time. Store it in a jar in the fridge. Gently reheat it in the skillet, then add your freshly seared pork chops to simmer and finish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a covered skillet over low heat, adding a splash of chicken broth or water to loosen the glaze. Avoid the microwave, as it can make the pork tough and rubbery.
Recipe Notes / What I Learned
The recipe calls for 8 pork chops, which I find is a generous 4-person serving (2 chops each) or a lighter 8-person meal (1 chop each). If you are using a standard 12-inch skillet, you will definitely need to sear the 8 chops in two separate batches (4 at a time). Don't crowd the pan! This is the most important step for that golden-brown crust.
Nutrition Snapshot
Estimated Nutrition Per Serving (assuming 8 chops / 8 servings): ~290 calories · 26g protein · 14g carbs · 15g fat (This is an approximation and can vary based on the exact size and cut of your pork chops.)
Apple Cider Glazed Pork Chops
Equipment
- Large skillet
Ingredients
Group: Ingredients
- 8 bone-in pork chops
- 2 cups apple cider
- 2 teaspoons apple cider vinegar
- ¼ tablespoon Dijon mustard
- ¼ tablespoon brown sugar
- 4 garlic cloves minced
- 2 teaspoons thyme
- ½ tablespoon butter
- Salt and black pepper to taste
Instructions
- Season pork chops with salt and pepper.
- Sear the pork chops in a large skillet over medium-high heat until browned on both sides. Remove and set aside.
- In the same skillet saute the garlic for 1 minute.
- Add the apple cider, apple cider vinegar, Dijon mustard and brown sugar to the skillet.
- Bring to a boil, then simmer for 10 minutes, stirring occasionally, until the mixture reduces by half.
- Return pork chops to the skillet and spoon the glaze over them.
- Add the thyme.
- Cook until pork chops are cooked through, about 5-7 minutes, or until the internal temperature reaches 145 degrees f.
- Add the butter to the skillet and stir until it melts into the glaze.
- Serve pork chops with the apple cider glaze spooned over the top.
Nutrition
FAQs
Can I use boneless pork chops?
Yes, but you must use thick-cut boneless chops. They will cook much faster. I would sear them for 2-3 minutes per side, then only simmer them in the glaze for 2-3 minutes at the end, just until they hit 145°F.
Can I make this with chicken?
Absolutely! This recipe is fantastic with boneless, skinless chicken thighs. Follow the exact same instructions. It would also be great with chicken breasts, but like boneless pork, be very careful not to overcook them.
Can I make this non-alcoholic?
This recipe doesn't contain alcohol, but if you're thinking of other glazes, this one is already alcohol-free! (Note: The recipe does have wine... wait, no it doesn't. Self-correction: Reviewing the ingredients... no wine.) Second self-correction: The previous recipe had wine. This one is cider. It is already non-alcoholic! The flavour is all from the cider and vinegar.
