Pan-Seared Pork Chops with Cider Pan Sauce
These juicy & tender pan-seared Cider Pork Chops are brined, seared, and basted with butter and smothered in a luscious apple cider pan sauce. Say hello to your new favorite fall recipe that comes together in one pan in 30 minutes!It's the perfect cozy dinner to serve over mashed potatoes for when company comes--low effort and flavor-packed is always the way!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 4 servings
Ingredients
Brine
- 1 cup warm water
- 1 tablespoon kosher salt
- 2 tablespoons brown sugar
- 1 1/2 cups cold fresh apple cider*
Pork Chops
- 4 bone-in thick cut, pork rib chops*
- 1 tablespoon high-heat oil
- 4 tablespoons salted butter
- 2 garlic cloves, smashed
- 12-14 large sage leaves, chopped
- 1 tablespoon pure maple syrup
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon dijon mustard
- 1 1/2 cups fresh apple cider
- kosher salt & freshly cracked black pepper
Instructions
- Make the brine. In a measuring cup, mix together the warm water, salt, and brown sugar and stir until the sugar and salt are dissolved. Stir in the apple cider and let the brine cool to room temperature. Put the pork chops in a large ziplock bag and pour in the brine. Carefully press as much of the air out of the bag as possible, to make sure the chops are submerged, and seal the bag. Refrigerate for at least 2 hours, up to 24.
- Preheat an oven to 400 F.
- Sear the pork chops. Heat a large cast iron skillet or braiser (12-13”) over medium heat for 5 minutes. Add the oil and swirl it around the pan. Lay the pork chops in a single layer in the skillet and sear for 3-5 minutes, until deeply golden brown on one side. You may need to press the pork into the pan to keep the meat from bowing up. Flip the chops and turn off the heat.
- Baste the pork chops. Scoot all the pork chops to the side of the pan furthest from you and add the butter, garlic, maple, and chopped sage to the open space in the pan closest to you. Once the butter has melted, use one hand to tilt the pan towards you and use a spoon to baste the maple/sage butter all over the pork chops for 2 minutes. Transfer the pan to the oven for 8-10 minutes, or until the pork chops reach an internal temperature of 150 F.
- Make the pan sauce. Remove the pan from the oven and transfer the pork chops to a plate to rest. Bring the pan drippings to a simmer and stir in the dijon mustard and flour. Let the flour cook for 2 minutes, while stirring. Whisk in the apple cider and simmer for 3-4 minutes, until thickened. Season to taste with salt and pepper. Spoon the pan sauce over the pork chops and serve right away.
Notes
*Apple Cider is a seasonal, unpasteurized, unfiltered, fresh-pressed apple juice that you can find in most grocery stores during the fall and winter months. DO NOT USE APPLE CIDER VINEGAR AS A SUBSTITUTE.
* Look for bone-in pork chops that are at least an inch thick. You're also looking for pork chops that are well-marbled, like a pork ribeye or rib chop. I typically avoid loin chops as they're too lean.
Nutrition
Calories: 442kcalCarbohydrates: 22gProtein: 26gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 100mgSodium: 1881mgPotassium: 127mgFiber: 0.4gSugar: 17gVitamin A: 354IUVitamin C: 1mgCalcium: 27mgIron: 0.4mg
