A Cozy Fall Dinner
Apple cider is not just for drinking or baking. Its natural sweetness and acidity make it a wonderful cooking liquid for savory dishes, especially pork. These thick pork chops are browned in a cast-iron skillet, then finished in the oven over red cabbage, apples and onions.
As everything cooks together, the cabbage softens, the apples become tender and the cider reduces into a rich pan sauce. Dijon mustard and apple cider vinegar balance the sweetness and keep the dish firmly on the savory side.
Why Pork and Apples Work So Well Together
Pork has a mild, savory flavor that pairs naturally with fruit. Apples bring sweetness and acidity without covering up the flavor of the meat. Apple cider carries that flavor throughout the entire dish and creates the base for the sauce.
There is no need for brown sugar, maple syrup or warm baking spices here. The apples, cider and onions provide all the sweetness the dish needs, while thyme, Dijon and vinegar keep everything balanced.
Choosing the Pork Chops
Thick-cut bone-in pork chops work best for this recipe. The bone helps protect the meat while it cooks, and the thicker cut gives the chops time to brown without drying out before they go into the oven.
Pork chops can vary quite a bit in thickness, so an instant-read thermometer is more reliable than cooking time alone. Removing the chops when they reach 140–145°F and allowing them to rest will help keep them tender and juicy.
What to Serve with Cider-Braised Pork Chops
Mashed potatoes are the natural choice for this meal. They provide a creamy contrast to the cabbage and give you something to soak up every bit of the cider-Dijon sauce.
Because the apples, cabbage and onions cook with the pork, no additional vegetable is necessary. It is a complete, comforting fall dinner made in one skillet.
Cider-Braised Pork Chops with Apples & Red Cabbage
Ingredients
- 2 thick-cut bone-in pork chops about 1½ -2 inches thick
- 1 teaspoon Diamond Crystal kosher salt divided
- ½ teaspoon freshly cracked pepper
- 1 tablespoon avocado oil
- 1 tablespoon butter
- ½ medium yellow onion sliced
- 3 cups thinly sliced red cabbage
- 1 medium firm apple cored and sliced into wedges
- 2 cloves garlic minced
- ½ teaspoon dried thyme
- ¾ cup apple cider
- ½ cup chicken stock
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoon butter for finishing, optional
Instructions
- Heat the oven to 375°F.
- Pat the pork chops dry. Season both sides with half of the salt and all of the freshly cracked pepper.
- Heat the avocado oil in a 12-inch cast-iron skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side, until nicely browned.
- While the pork chops are browning, whisk together the apple cider, chicken stock, Dijon mustard and apple cider vinegar. Set aside.
- Transfer the browned pork chops to a plate.
- Reduce the heat to medium. Add 1 tablespoon of the butter and the onion. Cook for 2–3 minutes.
- Add the red cabbage and remaining salt. Cook for about 5 minutes, tossing occasionally, until the cabbage begins to soften but still has some structure.
- Add the apple wedges and cook for 2 minutes. Add the garlic and thyme and cook for 30 seconds.
- Pour the prepared cider mixture into the skillet and scrape up the browned bits from the bottom. Simmer for 2–3 minutes.
- Place the pork chops on top of the cabbage, apples and onions, keeping the browned tops above the liquid.
- Transfer the skillet to the oven and cook for 10–15 minutes, or until the pork reaches 140–145°F.
- Transfer the pork chops to a plate and let them rest for 5 minutes. Remove the skillet from the heat and swirl the remaining tablespoon of butter into the cabbage and cider sauce before serving.