Pan-Seared Pork Chops in Apple Cider Onion Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 pork chops)
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 pork chops, 1-inch thick (about 2 lb / 900 g total)
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1 medium yellow onion, thinly sliced (about 2 cups)
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/4 cups apple cider (not vinegar)
• 1/2 cup low-sodium chicken broth
• 1 tsp Dijon mustard (optional, but recommended)
• 1 tsp chopped fresh thyme (or 1/2 tsp dried)

Do This

• 1. Pat chops dry; season with 1 tsp salt and pepper.
• 2. Sear in hot oil in a skillet over medium-high heat: 3–4 minutes per side; transfer to a plate.
• 3. Lower heat to medium; add 2 tbsp butter and onions; cook 6–8 minutes until soft and lightly golden.
• 4. Add garlic 30 seconds, then stir in flour 1 minute.
• 5. Whisk in cider and broth; simmer 3–5 minutes until glossy and slightly thick.
• 6. Return chops (and juices); simmer gently until 145°F internal temp, 4–8 minutes.
• 7. Off heat, swirl in 1 tbsp butter and thyme; rest 5 minutes, then serve with gravy.

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Why You’ll Love This Recipe

• Big comfort-food flavor with a subtly sweet, savory cider-onion gravy.
• One skillet, simple ingredients, and straightforward steps for a reliable weeknight win.
• Pan-searing builds a deep, browned crust, then simmering keeps the pork juicy.
• The gravy is rich and glossy from butter and onions, without being heavy.

Grocery List

• Produce: 1 medium yellow onion, 2 cloves garlic, fresh thyme (optional)
• Dairy: unsalted butter
• Pantry: pork chops, olive oil, kosher salt, black pepper, all-purpose flour, apple cider, low-sodium chicken broth, Dijon mustard (optional)

Full Ingredients

Pork Chops

• 4 pork chops, 1-inch thick (bone-in or boneless), about 2 lb / 900 g total
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil

Cider Onion Gravy

• 3 tbsp unsalted butter, divided (2 tbsp for the onions + 1 tbsp to finish)
• 1 medium yellow onion, thinly sliced (about 2 cups / 200 g)
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/4 cups apple cider (300 ml), preferably unfiltered
• 1/2 cup low-sodium chicken broth (120 ml)
• 1 tsp Dijon mustard (optional, adds balance and depth)
• 1 tsp chopped fresh thyme (or 1/2 tsp dried thyme)

To Serve (Optional)

• Mashed potatoes, buttered egg noodles, or roasted sweet potatoes
• Simple green veg (green beans, sautéed kale, or a crisp salad)

Step-by-Step Instructions

Step 1: Prep and season the pork

Pat the pork chops very dry with paper towels (this helps them brown instead of steaming). Season both sides with 1 teaspoon of the kosher salt and all of the black pepper. Let the chops sit at room temperature for 10 minutes while you slice the onion and mince the garlic.

Step 2: Sear the pork chops for a deep crust

Heat a large heavy skillet (cast iron is ideal) over medium-high heat for 2 minutes. Add the olive oil and heat until it shimmers.

Add the pork chops in a single layer (work in batches if needed). Sear without moving them for 3–4 minutes, then flip and sear 3–4 minutes on the second side. You’re aiming for strong browning; the chops do not need to be fully cooked yet.

Transfer chops to a plate and keep any juices on the plate (they add flavor to the gravy).

Step 3: Soften the onions in butter

Reduce heat to medium. Add 2 tablespoons of the butter to the same skillet. Once melted, add the sliced onion and the remaining 1/2 teaspoon kosher salt.

Cook, stirring and scraping up browned bits from the pan, for 6–8 minutes until the onions are soft and starting to turn golden at the edges.

Step 4: Add garlic, then build a quick roux

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t burn.

Sprinkle in the flour and stir until it coats the onions and absorbs the butter. Cook this mixture for 1 minute. This quick roux removes the raw flour taste and helps the gravy thicken smoothly.

Step 5: Whisk in cider and broth to make the gravy

Slowly pour in the apple cider while whisking or stirring vigorously to prevent lumps. Add the chicken broth and bring to a simmer over medium heat.

Stir in the Dijon mustard (if using) and thyme. Simmer for 3–5 minutes, stirring often, until the gravy is glossy and lightly thickened (it should coat the back of a spoon).

Step 6: Simmer the chops until juicy and done

Return the pork chops to the skillet along with any juices collected on the plate. Reduce heat to low so the gravy stays at a gentle simmer (small bubbles, not a hard boil).

Cover and simmer for 4–8 minutes, flipping the chops once halfway through, until the thickest part of the pork reads 145°F (63°C) on an instant-read thermometer.

Step 7: Finish with butter, rest, and serve

Turn off the heat. Add the remaining 1 tablespoon butter and swirl it into the gravy until melted (this gives the sauce a silky finish).

Let the chops rest in the pan (off heat) for 5 minutes. Taste the gravy and add a pinch more salt if needed. Serve the chops topped with plenty of onion cider gravy.

Pro Tips

• Dry pork browns better: Patting the chops dry is the difference between a pale surface and a flavorful sear.
• Use a thermometer: Pull at 145°F for tender, juicy pork. Overcooking is the #1 reason chops turn tough.
• Keep the simmer gentle: A hard boil can tighten the pork and may cause the gravy to reduce too quickly.
• Control gravy thickness: If it gets too thick, whisk in 1–3 tbsp broth or cider. If too thin, simmer uncovered for 1–3 minutes.
• Scrape the browned bits: Those fond bits left after searing are pure flavor—deglaze them thoroughly when you add the cider.

Variations

• Apple-forward version: Add 1 medium apple (thinly sliced) with the onions; cook until just tender before adding flour.
• Herby pan gravy: Swap thyme for 1 tsp chopped fresh rosemary (or use half rosemary, half thyme).
• Creamy cider gravy: After the chops are done, remove them to rest and whisk in 1/4 cup heavy cream. Simmer 1 minute to thicken, then serve.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently in a covered skillet over low heat or in the microwave at 50% power, adding a splash of broth or cider to loosen the gravy. For best texture, avoid boiling during reheating. You can slice the onion and mince the garlic up to 24 hours ahead and store them covered in the refrigerator.

Nutrition (per serving)

Approximate, based on 4 servings: 470 calories, 33 g protein, 29 g fat, 18 g carbohydrates, 3 g fiber, 12 g sugar, 780 mg sodium.