Pan Seared Apple Cider & Onion Pork Chops

Pan Seared Apple Cider and Onion Pork Chops

My Grandma loves bone in pork chops and always cooked them, so I grew up loving the taste of a good, bone in chop. A couple of weeks ago I took her out for a pork chop dinner, and I had steak, but the look of her chop had me craving pork chops. I love cooking with the flavors of the season and I had some delicious real apple cider so I decided to make some pan seared chops with delicious sweet onions and this tart apple cider. This recipe is slightly sweet but the addition of the chicken bouillon adds a savory twist. This recipe calls for very few ingredients, just the chops, a large sweet onion, the bouillon and the apple cider. I use a steak house seasoning on my chops but you can swap this out for any seasoning you choose.

Give Those Chops A Rest

There are not too many steps to this recipe, sear and braise is basically it. The important step in this recipe is to let the pork rest before searing them. Therefore, I season up the chops, then spread them out on a cookie sheet and bring them up to room temperature before cooking them. This creates an even sear and also seals in the juices of the chops. No need to worry, you are cooking these chops enough at a high heat that they are safe to eat.

Salty and Sweet

While the apple cider does add some sweetness to this dish, the addition of the onions and the chicken bouillon add the savory that you are looking for. One of my favorite pantry staples is Better Than Bouillon. This isn’t an ad for them, although I wish they would pay me LOL. This is a great product that adds so much depth of flavor to recipes. I even love the vegetarian ones! I use the chicken variety in this recipe. This recipe calls for two tablespoons, but this is a salty ingredient so you may want to add less, then taste, then add more if you prefer.

Doubling Up The Chops

I like to cook in two specific skillets. The skillet I braised the chops in doesn’t allow for all the chops to be spread flat, so they were doubled up. Just move them around while simmering so they all have a chance to braise in the broth. This recipe cooks quickly so you can also cook these in batches if needed.

Pan Seared Apple Cider & Onion Pork Chops

Pan Seared Apple Cider and Onion Pork Chops

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These apple cider and onion pork chops are first pan seared and then braised in a caramelized onion and apple cider broth. Super savory, slightly sweet and tender. Served with stuffing and apple sauce, this is the ultimate Fall comfort food meal.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 6 to 8 thinly sliced, bone in, pork chops ( I got mine at Aldi)
• Steakhouse seasoning
• 4 tablespoons of butter
• 1 tablespoon of olive oil
• 1 large sweet onion cut into slices
• 2.5 cups (approximately) of apple cider ( I prefer to use real apple cider and not apple juice)
• Black Pepper
• 2 tablespoons of Chicken Bouillon like the Better Than Bouillon brand

Instructions

1. Remove the pork chops from the package, dry off with a paper towel, rub a little olive oil into each one and season on both sides with the steakhouse seasoning.
2. Spread the chops out on a cookie sheet and let rest on counter for about 20 to 30 minutes.
3. In a large skillet, add half the butter and half the olive oil, add the onions and sauté low and slow until golden brown. Season with black pepper and a little salt if you wish.
4. In another skillet add the rest of the butter and olive oil and add the rested pork chops. Cook on each side for about 4 to 6 minutes until they have a nice sear. If you have a smaller skillet, you may do this in two batches.
5. Add the apple cider a to the onions, bring to a simmer and then add the bouillon, bring to a simmer and let simmer 10 minutes, then reduce heat.
6. Add the chops, to the onions and apple cider, as well as the drippings and meaty bits from the pan you seared the chops in.
7. All of my chops didn't fit flat, but that was ok, I layered them up.
8. Bring to a slow simmer, put a lid on the pan and let simmer for 15 minutes. The thickness of your chops will determine the cook time in this step. Mine were thin, if you have a thicker chop, simmer longer.
9. Since my pork chops were layered, while they simmered I moved the ones on top to the bottom halfway through cooking, so they all had a chance to simmer IN the broth.
10. Turn off heat and let rest for 10 to 15 minutes on the stove.
11. Serve with stuffing and applesauce.

More Pork

If you love pork chops, I have another VERY popular pork chop recipe here on the blog for the crispiest pork chops ever. You can click here for the recipe.