🇺🇸 United StatesCatalog recipe
Bone-in pork chops seared golden and finished in a cider-glazed skillet of soft onion and apple slices.
For 4 servings.
No reviews yet
Cooked this? Be the first to tell everyone how it went.
Sign in to rate and review this recipe.
Sign in to suggest corrections and improvements.
Community posts are opinions, not professional advice. Community guidelines
Videos belong to their creators and play on their platform’s terms — Cibora never re-hosts third-party video.
Buy these ingredients
Links open each store’s own site, where you see their live local prices. Our cost figures in the app are estimates only.
Pat the pork chops dry and season both sides with salt, pepper and half the thyme.
Heat the oil in a large skillet over medium-high and sear the chops 4 minutes per side until well browned. Transfer to a plate.
Lower the heat to medium, add the butter, then the onion and apple slices, and cook 5 minutes until softened and lightly caramelized.
Pour in the cider and remaining thyme, scraping up the browned bits from the bottom of the pan.
Nestle the pork chops back into the skillet among the apples and onion, cover, and simmer 6–8 minutes until the chops reach 63°C in the center.
💡 Pork chops go tough well past medium — pull them while still faintly pink at the bone.
Rest 3 minutes, then serve the chops topped with the soft apple and onion and pan juices.
Pairing pork with apples runs deep in American home cooking, particularly across the Midwest and Northeast where both were harvested in the same season. This skillet version compresses the classic combination into one pan and under thirty minutes.
No suggestions yet. Spotted a wrong quantity, a missing step, or a better technique? Suggest it — accepted changes join the recipe’s version history.
Sign in to join the discussion. Reading is open to everyone.
Nothing here yet — questions about technique, timing, and substitutions all welcome.