Apple Cider Pork Chops are everything you want for dinner this fall. Pan seared pork chops are dressed up in a browned butter apple cider sauce with onions, garlic, and sage for the most flavorful dinner! This easy, one pan meal comes together in less than 30 minutes. Ultimate comfort food in a healthy way!
It doesn’t get any cozier or more delicious than this Apple Cider Pork Chop dinner. Fresh sage with browned butter garlic and onion sets the stage for an amazing sweet and savory combo!
I never really ate pork chops growing up. The few times times I remember eating them, I remember not being impressed with rubbery and dry texture. It wasn’t until I started writing my cookbook One Pot Gluten-Free Cooking, that I gave them another try. I learned after several trial and errors, thick cut pork chops can be amazingly juicy and flavorful if prepared the right way!
As a nutritionist, I have a tendency to prefer lean cuts of meat for protein (I am looking at you chicken dinners). Because I like to mix up my nutrients, I will often do a lean pork dinner once a week. Pork chops are such a great option! They cook very quickly and can be easily flavored in a delicious way.
How to make Apple Cider Pork Chops
Here is what you need to make this simple skillet pork chop dinner!
- Boneless Pork Chops
- Butter, ghee or cooking oil
- Yellow onion
- Honeycrisp apple
- Garlic cloves
- Fresh sage
- Apple Cider
- Dijon Mustard
- Salt and Pepper to taste
To start, we’ll heat up a large cast iron skillet. While heating, season your pork chops with salt and pepper. Once hot, add butter or oil. Now add the pork chops and cook 3-4 minutes per side or until the internal temperature reaches 165F.
Remove the pork chops from the pan and tent with foil. Keep the pan hot! Now add butter to the pan, letting the butter get a golden brown color. Toss in the onion, apples, garlic, and fresh sage. Saute for another 5-7 minutes, coat with arrowroot starch, then pour in the apple cider and dijon mustard.
Increase the heat, then reduce to a simmer. Add the pork chops back to the pan and cook for another few minutes until pork chops are hot.
Serving, Storing, re-heating
- Serving: Top with more fresh sage, salt and pepper to taste, and optional fresh thyme. Serve with rice, mashed potatoes, oven roasted potatoes, or cauliflower rice. I always love a side salad too!
- Storing: Store in the fridge for up to 3 days.
- Re-heat: Add the sauce and pork chops to a skillet and re-heat over medium low for about 10 minutes.
Other easy skillet meals you will love!
Apple Cider Pork Chops
This one pan meal of Apple Cider Pork Chops is so perfect for a fall dinner! It's deliciously flavored with a browned butter sage and apple cider sauce and comes together in less than 30 minutes.
- 4 boneless pork chops (no more than 1 inch thick)
- salt and pepper
- 4 tbsp butter or ghee*
- 1/2 medium yellow onion (sliced)
- 2 medium honeycrisp apples (peeled, cored and cut into slices)
- 3 cloves garlic (minced)
- 1 tbsp freshly chopped sage (divided)
- 1 tbsp arrowroot starch
- 1 cup apple cider**
- 1 tbsp dijon mustard
Heat a large skillet to medium high heat. Season the pork chops on both sides with salt and pepper.
Once the skillet is hot, add in 2 tbsp butter, then add pork chops to the skillet. Cook for 4-5 minutes per side, or until browned. It's okay for them to not be cooked all the way. Remove the pork chops from the pan and place on a plate and cover with foil. Keep the skillet hot!
Add the remaining butter to the skillet and let the butter get golden brown (about 1 minute). Turn heat down to medium. Saute the onion and apples for 3-4 minutes, then add garlic and 1/2 the sage, saute for another minute. Sprinkle arrowroot starch on the onion/apple mixture.
Pour in the apple cider and whisk in the dijon mustard. Turn the heat up to medium high and let the sauce thicken (about 1-2 minutes). Place pork chops back into the pan and let cook another 2-3 minutes.
Serve pork chops hot and spoon sauce over each pork chop. Garnish with remaining sage, season with salt and pepper.
*You can also use avocado oil or olive oil
**For a Whole30 or Paleo option, use chicken broth.