Instructions
- Pat the pork chops dry with paper towels. Season generously on both sides with 3/4 tsp salt and 1/4 tsp black pepper.
- Heat 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once shimmering, add the seasoned pork chops. Sear for 3-4 minutes per side, until deeply golden brown. Remove the pork chops from the skillet and set aside on a plate.
- Reduce the heat to medium. Add the remaining 1 tbsp olive oil and 1 tbsp butter to the skillet. Add the potato wedges and pearl onions. Cook, stirring occasionally, for 5-7 minutes until the potatoes begin to soften slightly and the onions are translucent and lightly browned.
- Add the minced garlic to the skillet and cook for 1 minute more until fragrant, being careful not to burn it.
- If using flour to thicken the sauce, sprinkle 1 tbsp flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
- Pour in the apple cider and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet with a wooden spoon (this is called deglazing and adds immense flavor).
- Return the seared pork chops to the skillet, nestling them among the potatoes and onions. Add the apple wedges and the sprigs of fresh thyme.
- Cover the skillet with a lid or aluminum foil. Reduce the heat to low and simmer gently for 20-25 minutes, or until the pork chops are cooked through and tender (internal temperature of 145°F for medium-rare, or longer for more tender, fall-apart pork). The potatoes should also be tender.
- Remove the pork chops and apple wedges to a clean plate. Discard the thyme sprigs.
- Increase the heat to medium-high and let the sauce simmer, uncovered, for 5-10 minutes, or until it has reduced and thickened to your desired consistency. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Return the pork chops and apple wedges to the skillet, coating them in the luscious sauce. Serve immediately, garnished with fresh thyme.
Cooking Tips and Variations
For the most flavorful pork chops, ensure they are thoroughly patted dry before searing. This allows for a beautiful, crispy crust to form, locking in juices and developing rich flavors. Don’t overcrowd the pan during searing; if necessary, sear the pork chops in batches to ensure even browning. When selecting apples, firm, sweet-tart varieties like Honeycrisp, Fuji, Gala, or Granny Smith work best as they hold their shape during cooking and provide a pleasant counterpoint to the savory pork. For an extra layer of flavor, consider adding a tablespoon of Dijon mustard to the sauce along with the liquids—it adds a subtle tang that complements the apple cider beautifully. To make this dish even heartier, you can incorporate other root vegetables such as carrots or parsnips, cut into similar-sized pieces as the potatoes. For a richer, creamier sauce, stir in a splash of heavy cream or a pat of butter at the very end, just before serving. If you prefer a brighter, more herbaceous note, a sprinkle of fresh sage or rosemary, either along with the thyme or in place of it, can be a wonderful addition. For a different cut of pork, pork tenderloin can be used, but adjust cooking time as it will cook faster. Alternatively, pork shoulder can be braised for a longer period (1.5-2 hours) for a fall-apart texture, making it more of a stew.
Storage and Reheating
To store any leftover Apple Cider Pork with Apples, allow the dish to cool completely to room temperature. Transfer the pork, apples, potatoes, and sauce into an airtight container. It can be stored in the refrigerator for up to 3-4 days. For reheating, the best method is gently on the stovetop. Place the desired portion into a saucepan or skillet over medium-low heat. Add a splash of chicken broth or apple cider if the sauce appears too thick. Heat slowly, stirring occasionally, until warmed through. Be careful not to boil vigorously, as this can dry out the pork. Alternatively, you can reheat individual servings in the microwave. Place the leftovers in a microwave-safe dish, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through, until hot. Microwaving may alter the texture of the pork slightly, but it will still be delicious. This dish does not freeze particularly well due to the potatoes and apples potentially becoming mushy upon thawing, so it’s best enjoyed fresh or refrigerated within a few days.
Frequently Asked Questions
Can I use boneless pork chops instead of bone-in?
Yes, you can absolutely use boneless pork chops. However, bone-in chops tend to stay juicier and impart more flavor to the sauce. If using boneless, reduce the cooking time slightly, as they will cook faster. Always ensure the pork reaches an internal temperature of 145°F for safe consumption.
What kind of apples are best for this recipe?
For this dish, firm, sweet-tart apples work best because they hold their shape during cooking and provide a nice balance to the savory pork. Excellent choices include Honeycrisp, Fuji, Gala, and even Granny Smith if you prefer a more pronounced tartness. Avoid very soft apples like Red Delicious, as they tend to turn mushy.
Can I make this dish ahead of time?
While this dish is best enjoyed fresh, you can certainly do some prep work in advance. You can peel and cut the potatoes and onions, slice the apples, and mince the garlic a day ahead and store them in separate airtight containers in the refrigerator. The cooked dish can be stored in the refrigerator for up to 3-4 days, but the texture of the apples and potatoes might soften further upon reheating.
How can I make the sauce thicker?
The sauce will naturally thicken as it reduces after the pork is removed. If you prefer an even thicker sauce, you have a couple of options. You can either sprinkle 1 tablespoon of all-purpose flour over the vegetables and stir for a minute before adding the liquids (as suggested in the instructions), or you can create a slurry. To make a slurry, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering sauce at the end. Let it simmer for another minute or two until it thickens to your desired consistency.