Pan-Seared Pork Chops with Apple Cider Reduction and Brussels Sprouts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork chops pan-seared to golden perfection, served with a tangy apple cider reduction and sautéed Brussels sprouts. This american-inspired pork ready in about 35 minutes pairs (6 oz each) bone-in pork chops, apple cider, Brussels sprouts, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 25 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 bone-in pork chops with 1 1/2 teaspoons salt and 1 teaspoon black pepper on both sides. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature 145°F). Remove chops from skillet and rest.
  2. Step 2: In the same skillet, add 1 tablespoon olive oil and 3 cups halved Brussels sprouts. Sauté over medium heat for 6-8 minutes until sprouts are browned and tender. Add 2 minced garlic cloves and 1 teaspoon fresh thyme leaves, cooking for 1 more minute until fragrant.
  3. Step 3: Remove Brussels sprouts from skillet and keep warm. Pour 1 cup apple cider and 1 tablespoon apple cider vinegar into the skillet. Bring to a boil and reduce heat to simmer for 5-7 minutes until the liquid reduces by half and thickens slightly.
  4. Step 4: Stir in 2 tablespoons unsalted butter into the apple cider reduction until melted and glossy. Return pork chops and Brussels sprouts to the skillet to warm through for 1 minute.
  5. Step 5: Serve pork chops topped with the apple cider reduction alongside the sautéed Brussels sprouts.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Pork Chops with Apple Cider Reduction and Brussels Sprouts take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Pork Chops with Apple Cider Reduction and Brussels Sprouts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep apple cider from drying out.

Can I substitute ingredients in Pan-Seared Pork Chops with Apple Cider Reduction and 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-Seared Pork Chops with Apple Cider Reduction and 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-Seared Pork Chops with Apple Cider Reduction and 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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