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Crispy Pork Chops with Apple Cider Pan Sauce

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Juicy, golden-brown pork chops with a shatteringly crispy crust, served with a quick, tangy-sweet apple cider pan sauce. An easy, one-pan dinner that’s ready in under 30 minutes and perfect for any night of the week.

Ingredients

Scale
  • 4 boneless pork loin chops (about 1-inch thick)
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 cup apple cider
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup (optional)
  • 2 tablespoons cold unsalted butter, cut into cubes
  • 1 sprig fresh thyme or 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh thyme leaves or chopped parsley for garnish (optional)

Instructions

  1. Take the pork chops out of the fridge about 15-20 minutes before cooking to let them come to room temperature. Pat them very dry with paper towels. Season both sides generously with salt and pepper.
  2. In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Working one at a time, dredge each pork chop in the flour mixture, pressing gently so the coating adheres. Shake off any excess. Set the coated chops on a plate.
  4. Place a large cast-iron skillet over medium-high heat. Add the olive oil and let it get hot until shimmering.
  5. Carefully place the pork chops in the hot skillet. Do not overcrowd the pan. Let them sear undisturbed for 3-4 minutes, until the bottom is deep golden brown and crispy. Flip the chops using tongs. Add the 2 tablespoons of butter to the pan, tilting it slightly to let the butter melt and baste the chops as they cook. Cook for another 3-4 minutes, or until the internal temperature reaches 135°F (57°C) for medium.
  6. Transfer the cooked pork chops to a clean plate and tent loosely with foil. Let them rest for 5 minutes.
  7. Do not wipe out the skillet. Reduce the heat to medium. Pour in the apple cider and chicken broth, scraping the bottom of the pan with a wooden spoon or whisk to deglaze. Let it simmer for 2-3 minutes, until it reduces slightly and thickens.
  8. Whisk in the Dijon mustard and honey (if using) and the fresh thyme. Let it simmer for another minute. Remove the pan from the heat. Add the cold butter cubes, one at a time, swirling the pan gently until each piece is melted and the sauce is glossy and smooth. Taste and season with salt and pepper as needed.
  9. Place a rested pork chop on each plate. Spoon the warm apple cider pan sauce generously over the top. Garnish with fresh thyme leaves or parsley if desired.

Notes

Pat the pork chops very dry for a crispy crust. Use an instant-read thermometer to avoid overcooking; pull at 135°F (57°C) for medium. Let the chops rest for 5 minutes before serving. For the sauce, add cold butter off the heat to emulsify. The sauce can be made ahead and stored in the refrigerator for up to 2 days.

Nutrition

Keywords: crispy pork chops, apple cider pan sauce, easy dinner, one-pan meal, weeknight dinner, pork chop recipe, fall recipe

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