Pan-Fried Pork Chops with Apple Cider Pan Sauce and Roasted Brussels Sprouts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pork chops pan-fried to golden perfection served with a tangy apple cider pan sauce and caramelized roasted Brussels sprouts. This american-inspired pork ready in about 45 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes, stirring halfway, until caramelized and tender.
  2. Step 2: Meanwhile, season 4 bone-in pork chops on both sides with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add pork chops to the skillet and cook for 4-5 minutes per side until golden brown and internal temperature reaches 145°F. Remove chops and cover loosely with foil to rest.
  4. Step 4: Reduce heat to medium and add 2 minced garlic cloves to the skillet; sauté for 30 seconds until fragrant. Pour in 1 cup apple cider and 1/2 cup chicken broth, scraping the browned bits from the pan.
  5. Step 5: Stir in 2 tbsp unsalted butter, 1 tbsp chopped fresh thyme, and 1 tsp honey. Simmer the sauce for 5 minutes until slightly reduced and thickened.
  6. Step 6: Serve pork chops topped with the apple cider pan sauce alongside the roasted Brussels sprouts.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Pork Chops with Apple Cider Pan Sauce and Roasted Brussels Sprouts take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Pork Chops with Apple Cider Pan Sauce and Roasted Brussels Sprouts?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Pork Chops with Apple Cider Pan Sauce and Roasted Brussels Sprouts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Pork Chops with Apple Cider Pan Sauce and Roasted Brussels Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Pork Chops with Apple Cider Pan Sauce and Roasted Brussels Sprouts?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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