30-Minute Skillet Apple Cider Boneless 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.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
*You can also use avocado oil or olive oil
**For a Whole30 or Paleo option, use chicken broth.