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Apple Cider Pork Chops with Rosemary

Juicy apple cider pork chops are a tangy-sweet change from something breaded and they are full of bright rosemary, garlic, and a simple sauce you’ll love sopping up.

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four pork chops in a skillet with a spoon

Fancy-simple dinners are the best, aren’t they?

They taste restaurant quality but aren’t complicated and they make it easy for you to celebrate a dinner in without missing a thing.

So pull out the real napkins and light a candle because apple cider pork chops may just make you forget you’re eating deliciously at home.

Is pork good for you?

I think it can be, but you can’t just grab anything off the shelf.

Let’s be clear: Pigs aren’t clean animals. But if you have to choose–you’d want to eat meat from a pig that was raised outside in fresh air and sunshine over one in a 12-story concrete building.

You need pastured pork–which you might find in a Whole Foods but you won’t likely find it in any mainstream grocery. (affiliate link) I order mine from Porter Road.

Pastured pork has more healthy fats, more protein and more minerals than other options and I think it tastes better.

How long does it take to cook a 1-inch thick pork chop?

Thick pork chops need to be cooked to a standard 145 degrees no matter what method you use. It’s easy to do this with a meat thermometer, but I find that in a skillet on medium heat, about 12-15 minutes does it.

a pork chop held sideways to show its thickness

Swaps and tips for this recipe

  • Use fresh rosemary if you can. It’s the flavor that ties things together and you really need it.
  • If you want to use a thinner pork chop you can–you’ll need to cut the cook time at least in half.
  • To avoid dry chops, make sure you cook them to 145 then stop. Cooking them to death helps nothing.
  • Swap apple juice for cider if you can’t find it.

Steps for Apple Cider Pork Chops

Want more pork? Try these recipes!

four pork chops in a skillet with a spoon

Easy Apple Cider Pork Chops

Juicy apple cider pork chops are a tangy-sweet change from something breaded and they are full of bright rosemary, garlic, and a simple sauce you'll love sopping up.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 121kcal
Author: Rachel Ballard


  • 1/4 cup apple cider vinegar
  • 2 cups apple cider apple juice will substitute
  • 1 teaspoon Dijon mustard
  • 2 teaspoons rosemary fresh
  • 1/4 teaspoon red pepper flakes
  • 4 6-ounce boneless pork chops 1 inch thick
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons pepper
  • 1 tablespoon butter
  • 1 tablespoon avocado oil vegetable oil works too
  • 3 cloves garlic minced, about 1 1/2 teaspoons


  • In a bowl, mix the apple cider, apple cider vinegar , mustard, rosemary, and red pepper flakes. Set aside. 
  • Pat pork chops dry with a paper towel. Sprinkle each pork chop on both sides with 1/4 teaspoon salt and pepper per pork chop. 
  • Heat butter in oil in a 9-inch or larger heavy skillet over medium high heat. 
  • Cook the pork chops, turning once until golden brown on each side and a thermometer reads 145 degrees in the center; about six minutes per side. It's OK if they look a little pink in the center. 
  • Transfer the pork chops to a plate and cover with foil to keep warm. 
  • To the same skillet the chops were in, add the garlic and cook 30 seconds on medium heat. Add the apple cider mixture, and use a spatula to scrape the browned bits from the bottom of the skillet. 
  • Bring the mixture to a boil and simmer until the mixture measures about 2/3 of a Cup of liquid. This should take about 25 minutes. Add 1/4 teaspoon salt and pepper to the sauce, and stir to combine.  
  • Add the pork chops back into the sauce, and turn to coat with the glaze. Allow the chops to rewarm over medium heat one to two minutes before serving .


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Calories: 121kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 774mg | Potassium: 157mg | Fiber: 1g | Sugar: 11g | Vitamin A: 132IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

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