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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared pork chops served with a tangy apple-cider reduction sauce alongside caramelized Brussels sprouts sautéed with garlic. This american-inspired pork ready in about 35 minutes pairs (6 oz each) bone-in pork chops, salt, 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. 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 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 bone-in pork chops evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature 145°F). Remove chops and keep warm.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and 1 lb halved Brussels sprouts cut side down. Cook over medium heat without stirring for 5 minutes until the cut edges are deeply caramelized. Stir in 3 minced garlic cloves and sauté for 1 minute until fragrant.
  3. Step 3: Pour in 1 cup apple cider and 1/2 cup chicken broth, scraping browned bits from the pan. Simmer for 5-7 minutes until the liquid reduces by half. Whisk in 2 tbsp butter and 1 tbsp fresh thyme leaves until sauce is glossy.
  4. Step 4: Return pork chops to the pan to warm in the sauce for 1-2 minutes. Serve the 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 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 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.

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