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Apple Cider Pork with Mashed Sweet Potatoes

Apple cider pork chops are cider-braised with thyme and Dijon until juicy, then served over silky mashed sweet potatoes. The fall flavors come together with golden pan-fried apple slices for a cozy autumn pork dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops Use bone-in chops for best flavor and juiciness.
  • 0.25 tsp Salt Season to taste.
  • 0.25 tsp pepper Season to taste.
  • 2 tbsp olive oil
  • 1 onion Small onion, diced.
  • 2 cloves garlic Minced.
  • 1 cup apple cider
  • 0.5 cup chicken broth
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh thyme
  • 1 apple Cored and sliced.
  • 2 tbsp butter Used for sauce and caramelizing apples.
Mashed Sweet Potatoes
  • 2 lb sweet potatoes Boiled until tender and mashed.
  • 3 tbsp butter
  • 0.25 cup cream Stir in for a silky mash.
  • 0.5 tsp salt For the mashed sweet potatoes.
  • 0.125 tsp cinnamon Pinch, for warm fall flavor.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the mashed sweet potatoes
  1. Boil the sweet potatoes until tender, about 15-20 minutes, then drain well.
  2. Mash the sweet potatoes with butter, cream, salt, and cinnamon until smooth, then keep warm.
Sear and cider-braise the pork
  1. Season the bone-in pork chops with salt and pepper, then sear in olive oil in a hot skillet for 4–5 minutes per side and set aside.
  2. Cook the diced onion in the same pan for 3 minutes, then add the minced garlic and cook for 30 seconds.
  3. Pour in the apple cider and chicken broth, then simmer for 3 minutes to reduce slightly.
  4. Stir in the Dijon mustard and fresh thyme, return the pork chops to the pan, and simmer for 5 minutes until cooked through.
Caramelize the apples and serve
  1. Pan-fry the apple slices in butter over medium heat until golden, about 2-4 minutes.
  2. Serve the pork chops over the mashed sweet potatoes with the cider-thyme sauce, and top with the golden apple slices.

Notes

Pro tip: Keep the pork chops set aside only briefly while you build the sauce, and simmer gently so the chops stay tender. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet with a splash of broth. Freezing isn’t recommended for the mashed sweet potatoes, but you can freeze the pork sauce separately up to 2 months. For a lighter option, swap the cream in the mash for half-and-half or evaporated milk while keeping the butter.