Apple Cider Pork Chops & Potatoes

These Apple Cider Pork Chops & Potatoes are an easy one-skillet fall dinner made with tender pork chops, golden potatoes, apples, and onions simmered in a sweet and savory apple cider sauce.

The apple cider gives the sauce just enough sweetness, while Dijon mustard, garlic, and thyme balance everything out. The potatoes cook right in the same skillet, so you get an entire dinner without having to make a bunch of separate sides.

If you’re looking for an easy way to use apple cider during the fall that isn’t another dessert, this is such a good one!

Why You’ll Love This Recipe

Perfect for fall: Apple cider, apples, pork, and potatoes make this such a cozy dinner once the weather starts cooling down.

One-skillet dinner: The pork chops, potatoes, apples, and sauce all come together in the same skillet.

Sweet and savory: The cider and brown sugar add a little sweetness without making the pork chops taste like dessert.

Budget-friendly: Potatoes help stretch the meal, and the recipe uses simple ingredients that can be used in plenty of other dinners.

Family-friendly: The sauce has lots of flavor without being spicy.

What You’ll Need

Pork chops: I use boneless pork chops because they cook quickly and are easy to serve. Try to choose chops that are similar in thickness so they finish cooking around the same time.

Baby potatoes: Halving or quartering them helps them cook quickly. We also give them a head start in the microwave so you’re not waiting forever for the potatoes to soften!

Apple: One sliced apple adds a little sweetness and makes this dinner feel extra fall-ish. Use whatever variety you already have or enjoy eating.

Yellow onion: The onion softens in the cider sauce and adds savory flavor.

Apple cider: Make sure you’re using apple cider—not apple cider vinegar! This is the base of our sauce.

Chicken broth: Balances the cider and gives us enough liquid for the potatoes to finish cooking.

Dijon mustard: Adds tanginess that helps balance the sweeter ingredients.

Brown sugar: Just a tablespoon brings out the sweetness of the cider and apple.

Garlic and thyme: These keep the sauce savory and pair really well with both pork and apples.

Cornstarch: A quick cornstarch slurry thickens the cider mixture into a glossy sauce at the end.

Ingredients

• 4–6 boneless pork chops, about 1½–2 lbs
• 1½ lbs baby potatoes, halved or quartered
• 1 medium apple, thinly sliced
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1½ cups apple cider
• ½ cup chicken broth
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar
• 1 tsp dried thyme
• ½ tsp garlic powder
• ¾ tsp salt, divided
• ½ tsp black pepper, divided
• 1 tbsp olive oil
• 2 tbsp butter, divided
• 1 tbsp cornstarch
• 1 tbsp cold water
• Fresh thyme or parsley, optional

How to Make Apple Cider Pork Chops & Potatoes

1. Give the potatoes a head start.
Add the potatoes to a microwave-safe bowl with 2 tablespoons of water.

Cover the bowl with a microwave-safe plate or lid and microwave for about 5 minutes, until the potatoes are just beginning to soften.

Drain well. They don’t need to be completely cooked yet because they’ll finish cooking in the skillet.

2. Season the pork chops.
Pat the pork chops dry with a paper towel.

Season both sides with the garlic powder, about ½ teaspoon salt, and ¼ teaspoon black pepper.

3. Sear the pork chops.
Heat the olive oil in a large skillet over medium-high heat.

Add the pork chops and sear for about 2–3 minutes per side, until golden brown.

They don’t need to be completely cooked through at this point. Transfer the pork chops to a plate and set aside.

4. Brown the potatoes.
Add 1 tablespoon of butter to the same skillet.

Add the partially cooked potatoes and cook for about 5 minutes, stirring occasionally, until they start to turn golden.

5. Add the apple and onion.
Add the sliced apple and onion to the skillet.

Cook for another 3–4 minutes, until they begin to soften.

Stir in the minced garlic and dried thyme and cook for about 30 seconds.

6. Make the apple cider sauce.
Pour the apple cider and chicken broth into the skillet.

Stir in the Dijon mustard and brown sugar, scraping the bottom of the skillet to loosen all those browned bits.

7. Finish cooking the pork.
Return the pork chops to the skillet.

Reduce the heat to medium-low, cover, and simmer for about 8–12 minutes, or until the potatoes are fork-tender and the pork chops reach an internal temperature of 145°F.

8. Thicken the sauce.
Transfer the cooked pork chops to a plate.

In a small bowl, stir together the cornstarch and cold water until smooth.

Pour the cornstarch slurry into the skillet and stir.

Add the remaining tablespoon of butter and simmer for 1–2 minutes, until the cider sauce thickens.

9. Serve.
Return the pork chops to the skillet and spoon the apple cider sauce, apples, onions, and potatoes over and around the pork.

Top with fresh thyme or parsley if you’d like and serve!

Tips & Easy Swaps

Don’t skip microwaving the potatoes. This gives them a head start so the pork doesn’t overcook while you’re waiting for the potatoes to become tender.

Cut larger potatoes smaller. If your baby potatoes are on the larger side, quarter them instead of halving them.

Use the apples you already have. There’s no need to buy a special variety. Honeycrisp, Gala, Fuji, or Granny Smith can all work.

Don’t confuse cider with vinegar. You want regular apple cider from the juice section or refrigerated produce area—not apple cider vinegar.

Watch the thickness of your pork chops. Thin chops may cook faster than the recipe time. A meat thermometer is the easiest way to avoid overcooking them.

No fresh apple? The cider is still going to give the sauce plenty of apple flavor, but I really like the texture and little bursts of sweetness the sliced apple adds.

Budget-Friendly Tips

This is a great recipe to make when pork chops are on sale. You can also buy a larger package and freeze the extras for another dinner.

Regular potatoes can be substituted for baby potatoes if they’re cheaper. Just cut them into small, evenly sized pieces so they cook quickly.

And if you bought a jug of apple cider for this recipe, don’t let the rest go to waste! Serve it with dinner, warm it with cinnamon, or use it in another fall recipe.

What to Serve With Apple Cider Pork Chops

Because the potatoes are cooked right in the skillet, you really only need a vegetable if you want another side.

Try serving these pork chops with:

• Green beans
• Roasted broccoli
• Brussels sprouts
• Side salad
• Steamed carrots
• Dinner rolls

How to Store Leftovers

Store leftover pork chops, potatoes, apples, and sauce together in an airtight container in the refrigerator for up to 3–4 days.

When reheating, add a small splash of chicken broth or apple cider if the sauce has become too thick.

Reheat gently so the pork chops don’t dry out.