Pan-Seared Pork Chops with Apple Cider Reduction and Sautéed Brussels Sprouts
Juicy pork chops pan-seared to golden brown, served with a tangy apple cider reduction sauce and caramelized Brussels sprouts for an elegant dinner. This american-inspired pork ready in about 35 minutes pairs (about 1 inch thick) bone-in pork chops, divided salt, divided black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 4 pieces (about 1 inch thick) bone-in pork chops
- 2 tsp, divided salt
- 1 tsp, divided black pepper
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup apple cider
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp fresh thyme leaves
- 1 clove garlic clove, minced
Instructions
- Step 1: Pat 4 bone-in pork chops dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add pork chops and sear for 4-5 minutes per side until golden brown and cooked through to 145°F internal temperature. Remove pork chops and tent with foil to rest.
- Step 3: In the same skillet, add 1 tbsp olive oil and 2 tbsp unsalted butter. Add 1 lb trimmed and halved Brussels sprouts along with 1 clove minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Sauté for 6-7 minutes until caramelized and tender.
- Step 4: Remove Brussels sprouts to a plate. Pour 1 cup apple cider, 2 tbsp apple cider vinegar, and 1 tbsp honey into the skillet. Simmer over medium heat for 5-6 minutes until reduced and syrupy.
- Step 5: Stir in 1 tbsp fresh thyme leaves and return pork chops and Brussels sprouts to the skillet to coat with the sauce. Serve immediately garnished with extra thyme if desired.
Frequently asked questions
How long does Pan-Seared Pork Chops with Apple Cider Reduction and Sautéed 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 Sautéed 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 divided salt from drying out.
Can I substitute ingredients in Pan-Seared Pork Chops with Apple Cider Reduction and Sautéed 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 Sautéed 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 Sautéed 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.
