Why You’ll Love This Recipe
This dish offers tender pork, a velvety herb-scented gravy, and a sweet, tangy cider glaze in one comforting skillet meal. It is simple enough for weeknights yet elegant enough for entertaining.
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Herb-Infused Smothered Pork Chops with Apple Cider Glaze: A Comforting, Flavor-Rich Dinner Classic
- Total Time: 45 mins
- Yield: 4 servings
- Diet: Low Lactose
Description
Tender seared pork chops smothered in an herby onion gravy and finished with a sweet-tangy apple cider glaze—rich, comforting, and perfect for a cozy fall or winter dinner.
Ingredients
- 4 bone-in pork chops
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp sage
- Salt and black pepper, to taste
- 1 cup apple cider
- 1/2 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp cornstarch + 1 tbsp water (optional, for thickening)
- Fresh parsley for garnish
Instructions
- Season pork chops generously with salt, pepper, thyme, rosemary, and sage.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear pork chops 3–4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add sliced onions and cook until softened and caramelized, about 6–8 minutes. Add garlic and cook 1 minute more.
- Pour in apple cider and chicken broth. Stir in Dijon mustard and apple cider vinegar. Scrape up browned bits from the pan.
- Return pork chops to the skillet. Reduce heat, cover, and simmer for 20–25 minutes, or until tender.
- If a thicker glaze is desired, mix cornstarch and water, stir into sauce, and simmer 2–3 minutes.
- Spoon gravy over chops, garnish with fresh parsley, and serve warm.
Notes
- Use bone-in chops for juicier results; boneless may cook faster.
- For deeper flavor, reduce apple cider by half before adding broth.
- Pairs beautifully with mashed potatoes, roasted veggies, or rice.
- Add sliced apples to the onions for extra sweetness.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pork chops
The star of the dish, offering rich flavor and a hearty base. Bone-in chops help retain moisture, though boneless also work well.
Apple cider
Reduces into a naturally sweet, slightly tangy glaze that enhances the savory elements of the dish.
Fresh thyme
Adds earthy, aromatic depth that complements both pork and apples beautifully.
Fresh rosemary
Provides a pine-like fragrance and a bold herbal note that enriches the gravy.
Garlic
Infuses the pan with savory character, balancing the sweetness of the cider.
Onion
Softens into the gravy, lending mild sweetness and body.
Butter
Used for sautéing and creating a silky, flavorful base for the smothering sauce.
Flour
Helps thicken the gravy, ensuring the cider and herb mixture clings to the pork.
Chicken broth
Rounds out the sauce with depth while preventing it from becoming overly sweet.
Salt and black pepper
Essential for seasoning the pork and enhancing the overall flavor profile.
Directions
Begin by patting the pork chops dry and seasoning generously with salt and black pepper. Heat a skillet over medium-high heat and melt a portion of the butter. Sear the pork chops until they develop a deep golden crust on both sides; this step builds foundational flavor. Remove the chops and set aside. In the same skillet, melt the remaining butter and add the onions, cooking until softened. Stir in the garlic, thyme, and rosemary, allowing the herbs to bloom for a moment before sprinkling in the flour. Whisk until the flour absorbs the butter and forms a light roux. Slowly pour in the chicken broth and apple cider, scraping up browned bits from the bottom of the skillet. Let the mixture simmer until slightly thickened. Return the pork chops to the pan, nestling them into the sauce. Reduce heat, cover, and let them cook gently until tender and fully coated in the herb-infused cider glaze. Serve warm with the gravy spooned generously over the top.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4
Preparation time: 15 minutes
Cook time: 30–35 minutes
Total time: about 50 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of broth to loosen the glaze if needed. For longer storage, freeze for up to two months; thaw overnight in the refrigerator before reheating.
Variations and Customizations
Creamy Herb Gravy
Stir in a splash of heavy cream at the end for a richer, more velvety sauce.
Maple-Cider Glaze
Add a spoonful of maple syrup for deeper sweetness and a comforting autumn profile.
Herb Swap
Use sage or marjoram instead of rosemary for a more mellow herbal flavor.
Spiced Apple Twist
Add a pinch of cinnamon or nutmeg to complement the natural sweetness of the cider.
Mustard-Enhanced Sauce
Whisk in a bit of Dijon mustard to introduce tang and depth.
Caramelized Onion Version
Cook the onions longer until deeply golden for a sweeter, richer gravy.
Cider Vinegar Balance
Add a splash of apple cider vinegar for extra brightness if the glaze becomes too sweet.
Vegetable Addition
Include sliced mushrooms or carrots for additional body and flavor.
Pan-Fried Only
Skip the smothering step and serve seared chops with a spoonful of reduced cider glaze.
Boneless Chop Modification
Use thinner boneless chops and reduce simmering time to prevent overcooking.
FAQs
Can I use boneless pork chops?
Yes, reduce the cooking time slightly to prevent them from drying out.
Should I use fresh or dried herbs?
Fresh herbs offer the best flavor, but dried can be substituted in smaller quantities.
Can I use apple juice instead of cider?
Yes, though cider provides a more complex, robust flavor.
How do I thicken the glaze further?
Simmer the sauce uncovered for a few minutes to reduce it.
Is this recipe suitable for meal prep?
Yes, it reheats well and pairs with various sides.
Can I make this dairy-free?
Use oil instead of butter and ensure the broth is dairy-free.
What sides pair best with this dish?
Mashed potatoes, roasted vegetables, or buttered noodles complement the flavors beautifully.
Should I brine the pork chops?
Brining is optional but can enhance juiciness and seasoning.
Can I double the sauce?
Absolutely, simply increase the liquid and herbs proportionally.
How do I prevent the pork from becoming tough?
Cook gently on low heat during the smothering stage and avoid over-searing.
Conclusion
Herb-Infused Smothered Pork Chops with Apple Cider Glaze combine rustic charm with refined flavor, resulting in a dish that feels both comforting and elevated. The balance of herbs, tender pork, and a glossy cider reduction creates a memorable meal that suits any season. Whether you prepare it for a busy weeknight or a special gathering, this recipe offers dependable results and adaptable flavors that make it a cherished addition to any kitchen.
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