Skillet Pork Chops with Cinnamon Apples and Cider

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 bone-in pork chops, 1 in thick (about 8 oz / 225 g each)
• 1 tsp kosher salt, 1/2 tsp black pepper
• 2 tbsp olive oil, divided
• 1 tbsp unsalted butter
• 2 firm apples (about 1 lb / 450 g), cored and sliced
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 1/2 cups (360 ml) apple cider (not vinegar)
• 1/2 cup (120 ml) low-sodium chicken broth
• 2 tbsp brown sugar or maple syrup
• 1 tbsp Dijon mustard
• 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, pinch ground cloves
• 6–8 fresh thyme sprigs (plus extra for garnish)
• 1 tbsp apple cider vinegar or lemon juice (to finish)
• Optional: 2 tsp cornstarch mixed with 2 tsp cold water

Do This

• 1. Pat pork chops dry; season both sides with salt and pepper.
• 2. Heat 1 tbsp oil in a large skillet over medium-high; sear chops 4–5 minutes per side until deep golden. Transfer to a plate.
• 3. Reduce heat to medium; add remaining 1 tbsp oil. Sauté onion 3 minutes, then add apples and cook 4–5 minutes until lightly caramelized. Stir in garlic for 30 seconds.
• 4. Pour in apple cider and chicken broth, scraping up browned bits. Stir in brown sugar, Dijon, cinnamon, nutmeg, cloves, and thyme sprigs. Simmer 5 minutes.
• 5. Nestle pork chops and any juices into the pan. Cover and simmer 5–8 minutes until internal temperature reaches 140–145°F (60–63°C); remove chops and apples to a plate.
• 6. Simmer sauce uncovered 3–5 minutes to reduce. Stir in cornstarch slurry if thicker sauce is desired, plus butter and cider vinegar or lemon. Spoon sauce and apples over pork; garnish with thyme.

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Why You’ll Love This Recipe

• Balances savory pork with sweet-tart apples and warm cinnamon in a cozy, one-skillet meal.
• Uses simple, easy-to-find ingredients but tastes restaurant-quality.
• Ready in about 40 minutes, perfect for a weeknight yet special enough for guests.
• Makes its own glossy apple cider pan sauce for spooning over mashed potatoes, rice, or crusty bread.

Grocery List

• Produce: 2 firm apples, 1 small yellow onion, 2 garlic cloves, fresh thyme, 1 lemon (optional, for finishing)
• Dairy: Unsalted butter
• Pantry: Bone-in pork chops, olive oil, kosher salt, black pepper, apple cider (not vinegar), low-sodium chicken broth, brown sugar or maple syrup, Dijon mustard, ground cinnamon, ground nutmeg, ground cloves, apple cider vinegar, cornstarch (optional)

Full Ingredients

For the Pork Chops

• 4 bone-in pork chops, 1 inch (2.5 cm) thick, about 8 oz / 225 g each
• 1 tsp kosher salt (or 3/4 tsp fine sea salt), plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil (for searing)

For the Cinnamon-Apple Cider Sauce

• 1 tbsp olive oil (for sautéing)
• 1 tbsp unsalted butter
• 1 small yellow onion, thinly sliced (about 1 cup)
• 2 firm apples (about 1 lb / 450 g), cored and sliced into 1/2 inch (1.25 cm) wedges
  Good choices: Honeycrisp, Granny Smith, Pink Lady, or Braeburn
• 2 cloves garlic, minced
• 1 1/2 cups (360 ml) apple cider (plain, non-alcoholic; not apple cider vinegar)
• 1/2 cup (120 ml) low-sodium chicken broth
• 2 tbsp packed light brown sugar
  or 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch ground cloves (about 1/16 tsp)
• 6–8 fresh thyme sprigs, plus extra for garnish
• 1 tbsp apple cider vinegar
  or freshly squeezed lemon juice (to brighten the sauce at the end)
• 1 tbsp unsalted butter (to finish the sauce)
• Salt and black pepper, to taste

Optional Thickening

• 2 tsp cornstarch mixed with 2 tsp cold water (use only if you prefer a thicker, glossy sauce)

For Serving (Optional but Delicious)

• Mashed potatoes, buttered egg noodles, rice, or crusty bread
• Extra fresh thyme sprigs or chopped parsley for garnish

Step-by-Step Instructions

Step 1: Prep the Pork and Produce

Pat the pork chops very dry on both sides with paper towels. Dry meat browns better, giving you a deeper, more flavorful sear. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Let the chops sit at room temperature for about 10–15 minutes while you prepare the other ingredients; this helps them cook more evenly.

Meanwhile, thinly slice the onion. Core the apples and cut them into 1/2 inch (1.25 cm) wedges; leave the peel on for color and texture. Mince the garlic. Measure out the apple cider, chicken broth, brown sugar or maple syrup, Dijon mustard, spices (cinnamon, nutmeg, cloves), and have the thyme sprigs ready.

Step 2: Sear the Pork Chops

Choose a large, heavy skillet (12-inch cast iron or stainless steel works best) with a lid. Heat 1 tbsp olive oil over medium-high heat until it shimmers and just begins to smoke slightly, about 2–3 minutes.

Carefully lay the seasoned pork chops in the hot pan in a single layer. Do not move them for 4–5 minutes, until the bottom is well browned and releases easily from the pan. Flip the chops and sear the second side for another 3–4 minutes, until deep golden brown.

The pork will finish cooking later in the sauce, so it is fine if it is not yet at 145°F (63°C). Transfer the seared chops to a plate and tent loosely with foil to keep warm.

Step 3: Sauté the Onions and Apples

Reduce the heat to medium. Add the remaining 1 tbsp olive oil and 1 tbsp butter to the same skillet. Once the butter has melted, add the sliced onion and a small pinch of salt. Cook, stirring frequently, for about 3 minutes until the onion begins to soften and turn translucent.

Add the sliced apples. Cook, stirring occasionally, for 4–5 minutes until the apples are slightly softened and starting to turn golden in spots, and the onions are lightly caramelized. You want them tender-crisp at this stage, not fully mushy, since they will simmer more in the sauce.

Stir in the minced garlic and cook for 30 seconds, just until fragrant. Be careful not to let the garlic brown.

Step 4: Build the Apple Cider Pan Sauce

Pour in the apple cider and chicken broth, using a wooden spoon to scrape up all of the browned bits from the bottom of the skillet; these add rich, savory flavor to the sauce.

Stir in the brown sugar (or maple syrup), Dijon mustard, ground cinnamon, ground nutmeg, and pinch of cloves until everything is well combined. Add the thyme sprigs, tucking them into the liquid and around the apples and onions.

Bring the mixture to a gentle simmer over medium heat and cook for about 5 minutes. The liquid should reduce slightly and start to smell like warm spiced cider. Taste the sauce at this point and adjust the seasoning with a pinch of salt if needed.

Step 5: Simmer the Pork Chops in the Sauce

Return the seared pork chops and any accumulated juices on the plate to the skillet, nestling them down into the apple-onion mixture. Spoon some of the sauce and apples over the tops of the chops.

Cover the skillet with a lid and reduce the heat to medium-low. Simmer gently for 5–8 minutes, depending on thickness, until the pork reaches an internal temperature of 140–145°F (60–63°C) when checked with an instant-read thermometer inserted into the thickest part without touching bone.

Once the pork is done, transfer the chops, apples, and onions to a warm serving platter or plate, leaving the bulk of the liquid in the skillet. Tent loosely with foil to keep warm while you finish the sauce.

Step 6: Reduce and Finish the Sauce

Increase the heat under the skillet to medium-high and let the cider mixture simmer briskly, uncovered, for 3–5 minutes to reduce and concentrate. If you prefer a thicker, glossier sauce, stir together the cornstarch and cold water in a small bowl, then drizzle the slurry into the simmering sauce while stirring constantly. Continue to cook for 1–2 minutes until the sauce thickens slightly.

Turn off the heat. Stir in 1 tbsp butter and the apple cider vinegar (or lemon juice). The butter adds silkiness, while the acid brightens the flavors and keeps the sauce from tasting overly sweet. Taste and adjust salt and pepper as needed.

Step 7: Serve

Arrange the pork chops on plates or a serving platter. Spoon the warm apples and onions over and around each chop. Ladle the cinnamon-apple cider sauce generously over the top, letting some pool on the plate for dipping.

Garnish with extra fresh thyme sprigs or a sprinkle of chopped thyme or parsley. Serve immediately with your favorite sides such as mashed potatoes, buttered egg noodles, or crusty bread to soak up the sauce.

Pro Tips

• Use bone-in chops for juiciness. Bone-in, 1-inch thick pork chops are less likely to dry out and have more flavor than thin, boneless chops.
• Do not skip drying the pork. Patting the chops dry and not overcrowding the pan are the keys to a deep golden crust.
• Choose firm apples. Varieties like Honeycrisp, Granny Smith, Pink Lady, or Braeburn hold their shape and provide a nice sweet-tart balance.
• Control the sweetness. Start with 2 tbsp brown sugar or maple syrup, then taste the sauce. Add a splash of vinegar or lemon at the end to balance sweetness.
• Rest and temperature. Pull the pork from the heat as soon as it reaches 140–145°F (60–63°C); it will rise a few degrees as it rests, staying tender and juicy.

Variations

• Creamy Apple Cider Pork Chops: After reducing the sauce, stir in 1/4–1/3 cup heavy cream instead of cornstarch. Simmer gently until slightly thickened for a richer, velvety sauce.
• Sage and Onion Twist: Swap the thyme for fresh sage leaves and increase the onion to 1 large onion. The combination of sage, onion, and apple gives a more traditional roast-pork flavor.
• Alcoholic Cider Version: Replace 1/2 cup of the apple cider with hard cider or dry white wine. Simmer a few extra minutes to cook off the alcohol, then proceed with the recipe.

Storage & Make-Ahead

Allow leftover pork chops and sauce to cool to room temperature for no more than 1 hour, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days.

To reheat, place chops and sauce in a covered skillet over low heat with a splash of water or broth. Warm gently until heated through (about 8–10 minutes), avoiding a strong boil so the pork does not overcook. You can also microwave on medium power in 30–45 second bursts, covered, stirring the sauce occasionally.

For longer storage, freeze the cooked chops with sauce in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Make-ahead option: You can prepare the sauce base (through the end of Step 4) up to 1 day in advance. Cool, refrigerate, and when ready to serve, reheat the sauce, then sear and simmer the pork chops as directed in Steps 2 and 5–7.

Nutrition (per serving)

Approximate values for 1 pork chop with a generous portion of apples, onions, and sauce (without optional sides): about 550 calories; 38 g protein; 24 g fat; 33 g carbohydrates; 27 g sugars; 2 g fiber; 750 mg sodium. Actual values will vary based on the exact size of the chops, the amount of sauce consumed, and specific ingredient brands.