Woodsman Pork Skillet With Caramelized Onions and Cider

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 4 thick-cut boneless pork chops, about 1 inch thick (2 to 2 1/4 lb total)
• 2 large sweet onions (about 1 1/2 lb), thinly sliced
• 4 cloves garlic, thinly sliced
• 1 1/2 cups apple cider (not vinegar)
• 1/2 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon or whole grain mustard
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp smoked paprika
• 3 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 1 to 1 1/4 tsp kosher salt, plus more to taste
• 3/4 tsp freshly ground black pepper
• Optional: 1 tsp brown sugar, chopped fresh parsley for garnish

Do This

• 1. Pat pork dry and season with salt, pepper, smoked paprika, and thyme.
• 2. Sear pork in 2 tbsp hot oil in a large cast-iron skillet over medium-high heat, 3–4 minutes per side; remove to a plate.
• 3. Add remaining 1 tbsp oil and butter; cook sliced onions with a pinch of salt over medium heat, stirring often, until deeply golden, 15–20 minutes. Add garlic in the last 2–3 minutes.
• 4. Stir in mustard and (if using) brown sugar, then deglaze pan with apple cider and chicken broth, scraping up browned bits.
• 5. Add apple cider vinegar; simmer 5–8 minutes until sauce is reduced by about half and lightly syrupy.
• 6. Nestle pork and any juices back into skillet; simmer 4–6 minutes, turning once, until pork reaches 145°F. Rest 5 minutes, then serve pork topped with onions and sauce.

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Why You’ll Love This Recipe

• Deep smoky-sweet flavor from seared pork, caramelized sweet onions, and apple cider reduction.
• All cooked in one sturdy skillet for easy cleanup and rustic, table-to-skillet serving.
• Uses simple, everyday ingredients but tastes like cozy lodge comfort food.
• Flexible enough to serve with mashed potatoes, crusty bread, or roasted vegetables.

Grocery List

• Produce: Sweet onions (2 large), garlic (4 cloves), fresh thyme (small bunch, optional parsley for garnish)
• Dairy: Unsalted butter
• Pantry: Boneless pork chops, apple cider, low-sodium chicken broth, apple cider vinegar, Dijon or whole grain mustard, olive oil, smoked paprika, dried thyme (if not using fresh), kosher salt, black pepper, brown sugar (optional)

Full Ingredients

Pork

• 4 thick-cut boneless pork chops, about 1 inch thick (2 to 2 1/4 lb total)
• 1 tsp kosher salt (for seasoning pork)
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
• 2 tbsp olive oil (for searing)

Caramelized Sweet Onions

• 2 large sweet onions (Vidalia, Walla Walla, or similar), about 1 1/2 lb total, halved and thinly sliced from root to tip
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/4 to 1/2 tsp kosher salt (for onions)
• 4 cloves garlic, thinly sliced
• 1 tsp lightly packed brown sugar (optional, enhances caramelization if your onions are not very sweet)

Apple Cider Pan Sauce

• 1 1/2 cups apple cider (not apple cider vinegar; look for unfiltered if available)
• 1/2 cup low-sodium chicken broth
• 1 tbsp Dijon or whole grain mustard
• 1 tbsp apple cider vinegar
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 tsp freshly ground black pepper, plus more to taste
• Salt to taste (usually 1/4 to 1/2 tsp more, depending on your broth)

For Serving

• Chopped fresh parsley or extra thyme leaves (optional, for garnish)
• Mashed potatoes, egg noodles, polenta, or crusty bread (optional but highly recommended)

Step-by-Step Instructions

Step 1: Prep the pork and vegetables

Take the pork chops out of the refrigerator 15–20 minutes before cooking so they are not ice-cold in the center. Pat them very dry on all sides with paper towels; this helps them brown instead of steam.
Peel the onions, cut them in half from root to tip, then slice them into thin half-moons about 1/4 inch thick. Peel and thinly slice the garlic cloves. Strip the thyme leaves from their stems and roughly chop if using fresh.

Step 2: Season the pork generously

In a small bowl, mix 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1 tsp fresh thyme (or 1/2 tsp dried). Sprinkle this mixture evenly over both sides of the pork chops, pressing it in gently so it adheres. If you have time, let the seasoned pork rest at room temperature while you start the onions; this lets the seasoning penetrate and promotes even cooking.

Step 3: Sear the pork for a deep crust

Heat 2 tbsp olive oil in a large heavy skillet (12-inch cast iron is ideal) over medium-high heat until the oil shimmers and just begins to smoke. Lay the pork chops in the pan in a single layer without crowding. Do not move them for 3–4 minutes, until a deep golden-brown crust forms. Flip and sear the second side for another 3–4 minutes.

You are not cooking the pork through at this stage, just building color and flavor. Once both sides are well browned, transfer the chops to a plate. They will finish cooking later in the sauce. Leave any browned bits and fat in the skillet; this is the base of your flavor.

Step 4: Slowly caramelize the sweet onions and garlic

Reduce the heat to medium. If the pan looks very dry, add 1 tbsp olive oil along with 2 tbsp butter. When the butter melts, add the sliced onions and 1/4 to 1/2 tsp kosher salt. Toss to coat the onions in the fat and spread them out in an even layer. Cook, stirring every few minutes, until the onions go from translucent to soft, golden, and finally deep amber, 15–20 minutes. Adjust the heat as needed so they brown steadily without burning.

If the onions start to stick or brown too quickly, splash in a tablespoon or two of water and scrape the bottom to loosen. Once the onions are richly golden, stir in the garlic and, if using, the 1 tsp brown sugar. Cook 2–3 minutes more, stirring often, until the garlic is fragrant and just beginning to turn golden.

Step 5: Build and reduce the apple cider sauce

Stir the mustard and thyme into the onion mixture. Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the apple cider vinegar and 1/4 tsp black pepper. Increase the heat to medium-high and bring the liquid to a lively simmer.

Let the mixture simmer, uncovered, for 5–8 minutes, stirring occasionally, until it has reduced by roughly half. You are aiming for a sauce that is glossy and slightly thickened, not watery, with the onions nestled in it. Taste and adjust seasoning with additional salt or pepper as needed. If it tastes too sweet, add another 1–2 teaspoons of apple cider vinegar to balance.

Step 6: Return the pork and finish cooking gently

Nestle the seared pork chops and any accumulated juices back into the skillet, tucking them down into the onions and sauce. Spoon some onions and liquid over the top of each chop. Reduce the heat to medium-low so the sauce is gently simmering, not boiling hard.

Cook for 4–6 minutes, turning the chops once halfway through, until an instant-read thermometer inserted into the thickest part of a chop registers 140–145°F. The sauce should be rich and slightly syrupy, clinging to the pork and onions. If it becomes too thick before the pork is done, stir in a splash more cider or broth.

Step 7: Rest, garnish, and serve rustic-style

Turn off the heat and let the pork rest in the warm sauce for 5 minutes. This allows the juices to redistribute and the carryover heat to bring the pork to a perfect, juicy doneness. Taste the sauce one last time and adjust salt, pepper, or a tiny splash of vinegar if desired.

Serve the pork straight from the skillet for a rustic, lodge-style presentation. Spoon plenty of caramelized onions and apple cider reduction over each chop. Garnish with chopped fresh parsley or extra thyme leaves if you like. This dish is excellent over mashed potatoes, buttered egg noodles, creamy polenta, or with thick slices of toasted crusty bread to soak up the sauce.

Pro Tips

• Dry pork equals better sear: Really pat the pork dry before seasoning. Moisture on the surface will prevent that deep, mahogany crust.
• Take your time with the onions: True caramelization takes a solid 15–20 minutes. If they are browning in 5 minutes, the heat is too high.
• Taste the sauce at the end: Apple cider sweetness varies. Balance with a pinch of salt and a few drops of apple cider vinegar until it tastes rounded, not sugary.
• Use the right pan: A heavy cast-iron or stainless-steel skillet holds heat well and gives the best sear and fond for the sauce.
• Check doneness with a thermometer: Pork is at its juiciest around 145°F; overcooking will dry it out, even with the sauce.

Variations

• Apple and onion skillet: Add 1 firm apple (such as Honeycrisp or Granny Smith), cored and sliced, to the onions during the last 5–7 minutes of caramelizing for extra fruitiness.
• Mushroom woodsman version: Add 8 oz sliced cremini or button mushrooms after the onions have softened but before they caramelize fully; cook until they release their juices and brown lightly.
• Smoky bourbon twist: Replace 1/4 cup of the apple cider with 1/4 cup bourbon. Add it after the onions are caramelized; let it bubble for 1–2 minutes before adding the rest of the cider and broth.

Storage & Make-Ahead

Let leftovers cool to room temperature (no longer than 1 hour), then transfer the pork and onions with all the sauce to an airtight container. Refrigerate for up to 3–4 days. Reheat gently in a covered skillet over low heat with a splash of water or broth, turning the pork occasionally, until warmed through. You can also microwave in short bursts, spooning sauce over the meat to keep it moist.
For limited make-ahead, you can caramelize the onions and prepare the sauce up through the end of Step 5 up to 2 days in advance. Keep this mixture refrigerated in an airtight container. When ready to serve, sear the pork, bring the onion-cider mixture to a simmer in the skillet, then continue with Step 6 to finish the dish fresh.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without sides): 550 calories; 38 g protein; 26 g fat; 9 g saturated fat; 30 g carbohydrates; 20 g sugars (mostly from onions and cider); 1 g fiber; 780 mg sodium. Actual values will vary based on the exact cut of pork, brands of broth and cider, and any added sides.