Bone-in pork chops seared four minutes per side in a screaming hot cast iron skillet develop a deep brown crust that adds flavor you simply cannot get from a sheet pan. Once the chops come out, Granny Smith apple slices go into that same butter-slicked pan, followed by garlic and thyme, then a deglaze of apple cider, cider vinegar, brown sugar, and Dijon mustard. Reducing that liquid by half concentrates it into a glossy, tangy-sweet glaze that clings to every surface. This earned its place in our fall dinner rotation the first time we made it.
Use real apple cider here, not apple juice, cider has a depth and slight tartness that juice can’t replicate, and it makes the difference between a good glaze and a forgettable one. The chops go back into the skillet to finish to 145°F internal, then rest five minutes off heat so the juices redistribute instead of flooding the cutting board. Start to finish, this is a 30-minute dinner that looks and tastes like it took far longer.
Sear the Pork Chops
Pat the pork chops very dry with paper towels and season generously with salt and pepper on both sides. Heat olive oil in a large cast iron skillet over medium-high heat until it shimmers. Place the chops in the pan without crowding them. Sear for 4 minutes per side without moving them, until a deep golden crust forms. The chops should release easily from the pan when they are ready to flip. If they stick, give them another minute. Remove the chops to a plate and tent with foil to keep them warm while you make the glaze.
Build the Apple Cider Glaze
Reduce the heat to medium and add butter and sliced apples to the skillet. Cook for 2 minutes, stirring occasionally, until the apples begin to soften and pick up some color. Add the garlic and thyme and cook for 30 seconds until fragrant. Pour in the apple cider, vinegar, brown sugar, and Dijon mustard. Scrape up all the browned bits stuck to the bottom of the pan. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until the liquid reduces by half and thickens into a glossy glaze. The sauce should coat the back of a spoon.
Finish the Chops in the Glaze
Return the pork chops to the skillet and spoon the glaze over the top. Cook for 2 more minutes, or until the internal temperature of the chops reaches 145°F on an instant-read thermometer. Remove the skillet from the heat and let the chops rest for 5 minutes. This allows the juices to redistribute and keeps the meat from drying out when you cut into it. Serve the chops with the apples and glaze spooned over the top.
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Skillet Pork Chops with Apple Cider Glaze
- Total Time: 30 minutes
- Yield: 4 servings
Description
Pork and apples is one of those combinations that just works, and this skillet version brings them together in a fast, glossy pan sauce. Thick-cut pork chops get seared until golden, then finished in a reduction of apple cider, butter, and a touch of mustard. The glaze is sweet, tangy, and rich all at once, and it takes about five minutes to build in the same pan.
Ingredients
- 4 bone-in pork chops (1 inch thick)
- 1 1/2 cups apple cider
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium Granny Smith apple, thinly sliced
Instructions
- Pat the pork chops dry and season generously with salt and pepper on both sides.
- Heat olive oil in a large cast iron skillet over medium-high heat. Sear the pork chops 4 minutes per side until a deep golden crust forms. Remove to a plate.
- Reduce heat to medium. Add butter and apple slices to the skillet. Cook 2 minutes until the apples begin to soften and color. Add garlic and thyme, stir 30 seconds.
- Pour in the apple cider, vinegar, brown sugar, and mustard. Scrape up any browned bits and bring to a simmer. Cook 5 minutes until the sauce reduces by half and becomes glossy.
- Return the pork chops to the skillet. Spoon the glaze over the chops and cook 2 more minutes until the internal temperature reaches 145°F.
- Rest the chops 5 minutes before serving, spooning the glaze and apples over the top.
Notes
- Bone-in chops stay juicier during searing because the bone insulates the meat and slows down cooking.
- Use real apple cider, not apple juice — cider has a deeper, more complex flavor that reduces into a better sauce.
- Letting the pork rest for 5 minutes after cooking allows the juices to redistribute, preventing a dry chop.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 14
- Sodium: 590
- Fat: 20
- Carbohydrates: 18
- Fiber: 1
- Protein: 36
- Cholesterol: 95
Frequently Asked Questions
What is the difference between apple cider and apple juice?
Apple cider is unfiltered and has a deeper, more complex flavor than apple juice, which is filtered and often sweetened. Cider reduces into a better sauce. If you can only find juice, use it, but the flavor will be lighter.
Can I use boneless pork chops?
Yes, but they cook faster and are more prone to drying out. Reduce the searing time to about 3 minutes per side and check for doneness with a thermometer. Pull them at 145°F.
How do I store leftovers?
Store the pork chops and glaze together in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a small pour of cider or water to loosen the glaze if needed.
