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Apple Cider Pork with Mashed Sweet Potatoes

Apple cider pork chops braised in a fragrant apple cider and thyme sauce, seared until browned and simmered until cooked through. Served over silky mashed sweet potatoes with buttery, golden pan-fried apple slices alongside.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork and sauce
  • 4 bone-in pork chops Trim excess fat if needed for even browning.
  • 1 salt and pepper to taste Season both sides of the pork chops and adjust to preference.
  • 2 tbsp olive oil Use for searing the pork chops.
  • 1 onion, diced 1 small onion, diced.
  • 2 cloves garlic, minced 2 cloves garlic, minced.
  • 1 cup apple cider Use for the cider-braising sauce.
  • 1 /2 cup chicken broth Stir in after the cider to braise.
  • 1 tbsp Dijon mustard Thickens and adds tang to the sauce.
  • 1 tbsp fresh thyme Use fresh thyme leaves.
  • 1 apple, cored and sliced Slice for pan-frying and serving.
  • 2 tbsp butter Used both in the pork finish via the apples and for mashed sweet potatoes.
Mashed Sweet Potatoes
  • 2 lb sweet potatoes Boil until very tender for a smooth mash.
  • 3 tbsp butter For the mashed sweet potatoes.
  • 0.25 cup cream Add gradually for your preferred texture.
  • 1 salt To season the mash.
  • 1 pinch of cinnamon A small pinch for warm fall flavor.

Equipment

  • 1 cast iron skillet

Method
 

Boil and mash sweet potatoes
  1. Boil the sweet potatoes in salted water until tender, about 15-20 minutes, then drain thoroughly.
  2. Mash with butter, cream, salt, and cinnamon until silky, then cover and keep warm.
Sear pork chops
  1. Pat the bone-in pork chops dry and season both sides with salt and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat and sear the pork chops for 4–5 minutes per side until browned; set aside.
Build the apple cider thyme sauce
  1. In the same pan, cook the diced onion for 3 minutes, then add the minced garlic and cook for 30 seconds.
  2. Pour in apple cider and chicken broth, then simmer for 3 minutes, scraping up any browned bits.
  3. Stir in Dijon mustard and fresh thyme, return pork chops to the pan, and simmer for 5 minutes until cooked through.
Pan-fry apples and serve
  1. Melt butter in the skillet and pan-fry the sliced apple until golden, turning as needed for even browning.
  2. Serve pork chops over the mashed sweet potatoes with the sauce spooned on top and the golden apple slices alongside.

Notes

Pro tip: Keep the mash covered on low heat so it stays silky while the pork finishes simmering. Refrigerate leftovers in airtight containers up to 3 days; reheat pork and sauce gently in a skillet. Freeze pork with sauce for up to 2 months (freeze apples separately for best texture). For a lighter mash, use half-and-half instead of cream.