Skillet Pork Chops with Apple-Cider Pan Sauce
Pan-seared pork chops with a tangy apple cider and thyme pan sauce. Ready in 30 minutes—restaurant-quality weeknight dinner.
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Ingredients
- ▸ 4 bone-in pork chops, 1 inch thick
- ▸ 1 tsp kosher salt
- ▸ 1/2 tsp black pepper
- ▸ 2 tbsp olive oil
- ▸ 3 tbsp unsalted butter, divided
- ▸ 2 medium shallots, minced
- ▸ 1 cup apple cider
- ▸ 1/2 cup chicken broth
- ▸ 2 tbsp fresh thyme leaves
- ▸ 1 tbsp Dijon mustard
- ▸ 1/2 tsp red pepper flakes
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Instructions
Sear the Pork
- 1. Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper.
- 2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering, about 2 minutes.
- 3. Sear the pork chops for 5-6 minutes per side until golden brown and an internal thermometer reads 145°F. Transfer to a clean plate.
Build the Sauce
- 1. Reduce heat to medium. Add 1 tbsp butter to the skillet drippings.
- 2. Add minced shallots and cook for 2 minutes, stirring constantly, until softened and fragrant.
- 3. Pour in apple cider and chicken broth, scraping the bottom of the pan with a wooden spoon to release browned bits. Simmer for 4-5 minutes until reduced by half.
- 4. Whisk in Dijon mustard, red pepper flakes, and thyme. Remove from heat and stir in remaining 2 tbsp butter until the sauce is glossy.
- 5. Return pork chops to the skillet to coat in sauce. Serve immediately.
Cook's Notes
- 💡 Don't skip patting the meat dry—moisture prevents proper browning and crust formation.
- 💡 Apple cider (not juice) has deeper flavor; if unavailable, use dry hard cider or substitute with 3/4 cup apple juice plus 1/4 cup dry white wine.
- 💡 The pork will carry over-cook slightly after plating, so pull it at 143-144°F for juicy, tender meat.
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