Easy Apple Cider Pork Chops with Brussels Sprouts: The 30-Minute Fall Dinner That Tastes Like a Weekend Flex

If dinner keeps turning into a beige negotiation, here’s your trump card: seared pork chops in a glossy apple cider pan sauce with crispy Brussels sprouts. It’s fast, it’s flashy, and it eats like something you’d brag about on Instagram. We’re talking golden crust, sweet-tangy glaze, and caramelized sprouts that even veggie skeptics mysteriously inhale.

No fancy technique—just smart timing and big flavor. Make it once, and suddenly you’re the person who “doesn’t really cook” making a restaurant-level meal on a Tuesday.

What Makes This Special

This dish nails the balance: savory pork + sweet cider + sharp mustard + herby butter. It’s the culinary version of a well-tailored jacket—structured but comfortable.

Brussels sprouts soak up the cider and browned bits, turning into crispy coins with soft centers. Plus, everything cooks in one pan (or two if you’re picky about crisping), so cleanup is minimal. The sauce is simple but loud: apple cider reduces to a syrupy glaze that clings to the pork like it was born to be there.

Shopping List – Ingredients

• 4 bone-in pork chops (about 1-inch thick, 8–10 oz each)
• 1 lb Brussels sprouts, trimmed and halved
• 1 cup apple cider (not vinegar; the sweet, cloudy kind)
• 1/2 cup chicken broth (low sodium)
• 2 tbsp Dijon mustard
• 2 tsp apple cider vinegar (for brightness)
• 2 tsp fresh thyme leaves (or 1/2 tsp dried)
• 2 cloves garlic, minced
• 1 small shallot, finely chopped (optional but great)
• 2 tbsp unsalted butter
• 2–3 tbsp olive oil
• Salt and black pepper
• Pinch of red pepper flakes (optional)
• 1 tsp cornstarch + 1 tsp water (optional slurry for extra glossy sauce)

Step-by-Step Instructions

1. Prep the pork like a pro. Pat the chops dry with paper towels.Season on both sides with 1–1.5 tsp salt and 1 tsp pepper total. Let them hang at room temp for 10–15 minutes while you prep the sprouts. Dry meat = better sear.

   Science.

2. Trim and halve the sprouts. Pull off any sad outer leaves. Halve them through the stem so they hold together. Toss with 1–2 tbsp olive oil, 1/2 tsp salt, and a few grinds of pepper.
3. Start the sprouts. Heat a large skillet (12-inch) over medium-high.Add 1 tbsp oil. Place sprouts cut-side down in a single layer. Don’t crowd; work in batches if needed.

   Cook 4–5 minutes until the cut sides are deeply browned.

4. Finish the sprouts. Flip, add a splash of water (2 tbsp), and cook 2–3 minutes until tender but still bright. Transfer to a plate and tent loosely with foil to keep warm.
5. Sear the pork. In the same pan, add a drizzle of oil if it looks dry. Medium-high heat.Sear chops 3–4 minutes per side until golden. Reduce heat to medium and cook to 135–140°F internal (carryover will finish it). Transfer to a plate to rest.
6. Sweat the aromatics. Lower heat to medium-low.Add 1 tbsp butter. Stir in shallot and garlic; cook 30–45 seconds until fragrant. Don’t burn the garlic—bitter equals sad.
7. Build the sauce. Pour in apple cider and chicken broth.Scrape up all browned bits. Add Dijon, thyme, and a pinch of red pepper flakes if you want a subtle kick. Simmer 5–7 minutes until reduced by about half.
8. Adjust and gloss. Stir in the apple cider vinegar.If you prefer a slightly thicker glaze, add the cornstarch slurry and simmer 30 seconds. Off heat, whisk in the remaining 1 tbsp butter for that silky restaurant finish.
9. Return the goods. Add the pork chops (and any juices) back into the sauce for 1 minute, turning to coat. Slide the Brussels sprouts into the pan to warm and gloss up.
10. Serve. Spoon extra sauce over everything.Finish with a sprinkle of fresh thyme and cracked black pepper. If you’re extra, add thin apple slices sautéed in butter for 1–2 minutes. Not required, but your taste buds will send a thank-you note.

Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days.Keep the sauce with the pork to prevent drying.
• Freezer: Pork chops and sauce freeze well for up to 2 months. Brussels sprouts get softer after thawing—still tasty, less crispy.
• Reheat: Gentle stovetop over medium-low with a splash of broth or water until warmed through. Microwave works, but go 50–70% power to avoid rubbery pork, IMO.

What’s Great About This

• Weeknight fast, weekend flavor: Around 30 minutes, max 40 if you’re vibing with the playlist.
• Balanced sweet-savory: Cider brings brightness without turning it into dessert.
• One-pan efficiency: Minimal cleanup, maximum flavor extraction from fond.
• Flexible protein: Works with boneless chops or even chicken thighs.You do you.
• Budget-friendly: Everyday ingredients, fancy outcome. Your wallet is clapping.

Don’t Make These Errors

• Using apple cider vinegar instead of apple cider. They’re not twins. The vinegar is for finishing, not the main liquid.
• Skipping the pat-dry step. Wet pork = steamed pork.We want that crust, not sadness.
• Overcrowding the pan. If the sprouts or chops steam, you lose the sear and the flavor payoff. Batch it.
• Boiling the sauce to death. Reduce, don’t rage. You want glossy, not syrup cement.
• Overcooking the pork. Pull at 135–140°F; carryover heat finishes the job.Dry pork is a personality flaw we can fix.

Recipe Variations

• Maple-Mustard Twist: Add 1–2 tbsp pure maple syrup to the sauce and a touch more Dijon. Cozy and slightly sweeter.
• Smoky Bacon Upgrade: Cook 3–4 slices chopped bacon first, remove, and use the fat to sear sprouts. Crumble bacon over the final dish.Yes, it slaps.
• Cranberry Pop: Stir in 2 tbsp dried cranberries during the reduction for chewy-tart bites.
• Sage & Brown Butter: Swap thyme for sage and brown the final tablespoon of butter before whisking in. Nutty and aromatic.
• Chicken Swap: Use boneless, skinless chicken thighs or breasts. Adjust sear time: thighs ~5–6 min per side; breasts ~4–5, to 160°F.
• Gluten-Free & Dairy-Free: It’s already gluten-free; skip the butter and finish with a drizzle of olive oil for dairy-free.

FAQ

Can I use boneless pork chops?

Yes.

Boneless chops cook faster and can dry out quicker, so sear hot and fast. Aim for 130–135°F before resting, since they carry over less than bone-in.

What kind of apple cider should I buy?

Use non-alcoholic apple cider (the fresh, unfiltered kind). If you can only find clear apple juice, reduce it a bit longer and add an extra 1/2 teaspoon vinegar to brighten.

Do I really need a thermometer?

You don’t need one until you overcook a nice chop and regret everything.

A quick-read thermometer keeps you from guessing—worth it.

How do I make the sprouts extra crispy?

Roast them at 425°F on a preheated sheet pan for 16–20 minutes, cut-side down, while you cook the pork and sauce on the stovetop. Finish by tossing in the pan sauce.

Can I make this ahead?

You can sear the pork and cook the sprouts earlier in the day. Rewarm gently in the sauce before serving.

The sauce actually gets better after a short rest—flavors meld like a team that actually practiced.

What sides go well with this?

Creamy mashed potatoes, polenta, or garlic rice to soak up the sauce. For lighter vibes, a wild rice blend or arugula salad with shaved Parmesan hits the spot.

Is hard cider okay to use?

Yes, sub 1/2 cup hard cider for part of the apple cider, but keep at least 1/2 cup regular cider for sweetness. Reduce well to cook off alcohol and concentrate flavor.

Wrapping Up

These Easy Apple Cider Pork Chops with Brussels Sprouts deliver peak comfort with minimal effort.

You get crispy, juicy, tangy, and slightly sweet all playing nice in one skillet. It’s fast enough for weeknights and impressive enough for guests—aka the dream. Save this recipe, repeat it often, and accept the compliments like you totally planned it this way from day one.

FYI: leftovers hit different the next day, in the best way.