Pan-Fried Pork Chops With Sweet Onion Cider Vinegar Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 pork chops)
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 1/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 1 1/2 tbsp all-purpose flour
• 2 tbsp neutral oil (canola or grapeseed)
• 2 tbsp unsalted butter, divided
• 1 large sweet onion, thinly sliced (about 2 1/2 cups)
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/3 cup apple cider vinegar
• 2/3 cup low-sodium chicken broth
• 1 1/2 tsp Dijon mustard
• 1 tbsp packed light brown sugar

Do This

• 1. Pat chops dry; season with 1 tsp salt + 1/2 tsp pepper, then dust lightly with flour.
• 2. Sear in oil + 1 tbsp butter in a hot skillet: 4–5 min per side.
• 3. Cook to 145°F internal, then rest 5 min (tent loosely with foil).
• 4. Sauté sliced onion in the same pan 6–8 min until soft and golden; add garlic + thyme 30 sec.
• 5. Deglaze with cider vinegar; simmer 30–60 sec, scraping up browned bits.
• 6. Add broth, Dijon, and brown sugar; simmer 3–5 min until lightly glossy.
• 7. Finish sauce with remaining 1 tbsp butter; return chops briefly to coat, then serve.

---

Why You’ll Love This Recipe

• Big flavor from one pan: The browned bits from searing become the backbone of the sauce.
• Balanced tangy-savory profile: Apple cider vinegar brightens the rich pork, while onion and butter round it out.
• Weeknight-friendly: Done in about 35 minutes, with simple grocery-store ingredients.
• Tender, juicy chops: A quick rest and a precise 145°F finish keep them moist.

Grocery List

• Meat: 4 bone-in pork chops (about 1 inch thick)
• Produce: 1 large sweet onion, 2 garlic cloves, fresh thyme (optional)
• Dairy: unsalted butter
• Pantry: kosher salt, black pepper, all-purpose flour, neutral oil, apple cider vinegar, low-sodium chicken broth, Dijon mustard, light brown sugar

Full Ingredients

For the pork chops

• 4 bone-in pork chops, about 1 inch thick (8–10 oz each)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 tbsp all-purpose flour (for a light coating)
• 2 tbsp neutral oil (canola or grapeseed)
• 1 tbsp unsalted butter

For the sweet onion & cider vinegar pan sauce

• 1 large sweet onion, thinly sliced (about 2 1/2 cups)
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/3 cup apple cider vinegar
• 2/3 cup low-sodium chicken broth
• 1 1/2 tsp Dijon mustard
• 1 tbsp packed light brown sugar
• 1 tbsp unsalted butter (to finish the sauce)

Step-by-Step Instructions

Step 1: Prep and lightly coat the pork chops

Pat the pork chops very dry with paper towels (this is key for a great sear). Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Sprinkle 1 1/2 tbsp flour over the chops and rub it in to form a thin, even coating; tap off any excess. The flour helps the chops brown faster and gives the pan sauce a subtle body without making it heavy.

Step 2: Preheat the skillet for a strong sear

Place a large heavy skillet (cast iron or stainless steel works best) over medium-high heat for 2 minutes. Add 2 tbsp neutral oil and 1 tbsp unsalted butter. Once the butter is melted and the fat looks shimmering (but not smoking aggressively), you’re ready to sear.

Step 3: Pan-fry the pork chops until browned

Lay the chops in the pan (work in batches if needed; crowding can prevent browning). Sear for 4–5 minutes on the first side without moving them around. Flip and sear the second side for 4–5 minutes, adjusting the heat as needed so the fond (brown bits) develops but does not burn.

Check doneness with an instant-read thermometer inserted into the thickest part (avoid touching the bone). Cook until the chops reach 145°F. If your chops are very thick, you may need an additional 1–3 minutes total, flipping once more if helpful.

Step 4: Rest the pork chops (keep them juicy)

Transfer the pork chops to a plate and tent loosely with foil. Rest for 5 minutes. During this time, the temperature will even out and the juices will settle back into the meat.

Step 5: Sauté the sweet onion until soft and golden

Reduce the heat to medium. Add the sliced onion directly to the same skillet (do not wipe it out). Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Cook, stirring and scraping occasionally, until the onion is softened and lightly golden, 6–8 minutes. If the pan looks dry, add a splash (1–2 tbsp) of broth or water to keep the fond from scorching.

Step 6: Build the tangy-savory cider vinegar pan sauce

Add the minced garlic and thyme to the onions and stir for 30 seconds, just until fragrant. Pour in 1/3 cup apple cider vinegar and bring to a lively simmer. Cook for 30–60 seconds, scraping the bottom of the pan to dissolve the browned bits (that’s pure flavor).

Add 2/3 cup chicken broth, 1 1/2 tsp Dijon mustard, and 1 tbsp brown sugar. Stir well. Simmer until the sauce is slightly reduced and looks glossy enough to lightly coat a spoon, 3–5 minutes.

Step 7: Finish with butter, coat the chops, and serve

Turn the heat to low and stir in the remaining 1 tbsp butter until melted. Taste and adjust with a pinch more salt or a few grinds of pepper if needed.

Return the rested pork chops (and any collected juices) to the skillet. Spoon the onion-cider sauce over the chops and warm everything together for 30–60 seconds. Serve immediately, making sure each chop gets a generous pile of sweet onion and plenty of tangy pan sauce.

Pro Tips

• Don’t skip drying the chops: Moisture is the enemy of browning. Dry meat = better crust = better sauce.
• Use a thermometer: Pull at 145°F for juicy pork. Overcooking is the main reason chops turn tough.
• Control the fond: Deep brown bits are great; blackened bits taste bitter. Lower the heat if the pan looks too dark.
• Butter at the end only: Finishing butter on low heat keeps the sauce smooth and shiny instead of greasy.
• Slice onions thin: Thin slices soften quickly and melt into the sauce, giving sweetness without long caramelization time.

Variations

• Apple-forward version: Add 1 small apple (cored, thinly sliced) with the onions; cook until just tender before deglazing.
• Herby pan sauce: Swap thyme for 1 tsp chopped fresh sage or 1 tsp chopped rosemary (use a light hand; rosemary is strong).
• Extra creamy (still tangy): After reducing the broth, stir in 2 tbsp heavy cream and simmer 1 minute, then finish with butter.

Storage & Make-Ahead

Store leftover pork chops with sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth or water (about 1–2 tbsp) until the pork reaches 165°F. For best texture, avoid microwaving at high power; it can tighten the meat. You can slice the onion and mince the garlic up to 24 hours ahead and refrigerate them separately.

Nutrition (per serving)

Approximate, based on 4 servings: 490 calories, 36 g protein, 31 g fat, 14 g carbohydrates, 2 g fiber, 9 g sugars, 780 mg sodium.