If you are looking for a dinner that feels like a warm hug on a chilly evening, this Pan Seared Pork Chops with Apple Cider Glaze and Roasted Sweet Potatoes and Apples Recipe will become your new go-to. The tender pork chops seared to golden perfection are elevated by a tangy, slightly sweet apple cider glaze, while the roasted sweet potatoes and apples bring a natural sweetness and cozy fall flavors to the plate. This dish is as satisfying as it is simple, offering bright colors, contrasting textures, and a harmony of flavors that meld beautifully. Trust me, it’s a meal that’s both comforting and elegant enough for company, yet straightforward enough for a weekday treat.
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing its own magic to the dish—whether through seasoning, sweetness, or savory depth. The balance between the spices, produce, and liquids is what makes this recipe truly shine.
- Sweet potato: Provides natural sweetness and a tender texture that pairs beautifully with the apples.
- Onion: Adds a subtle sharpness and sweetness once roasted, balancing the flavors.
- Apples: Their tart sweetness perfectly complements the pork and glaze without overpowering.
- Garlic cloves: Infuses the vegetables with aromatic depth when roasted.
- Olive oil: Essential for roasting and searing, helping everything get beautiful color and crispness.
- Cinnamon: Adds warm, inviting spice to the roasted veggies and apples.
- Garlic salt: Boosts flavor, enhancing the garlic notes and seasoning the dish evenly.
- Kosher salt: Key to seasoning both the pork and vegetables properly.
- Pepper: Adds a bit of heat and balances the sweetness throughout.
- Brown sugar: Brings out the caramelized notes in the roasted veggies and apples.
- Pork chops: The star protein, best when you get nice thick-cut chops for juiciness.
- Apple cider: The heart of the glaze, imbuing a sweet-tart flavor that lifts the pork.
- Chicken broth: Adds savory complexity to the glaze sauce.
- Apple cider vinegar: Sharpens the glaze’s flavors with a gentle tang.
- Dijon mustard: Adds a smooth, mellow heat to the glaze.
- Whole grain mustard: Offers texture and pungency, making the glaze more interesting.
- Soy sauce: Provides umami depth to balance the sweetness.
- Butter: Enriches the glaze with a silky finish.
- Fresh thyme or rosemary: For garnish, giving fragrant herbal notes that brighten the final presentation.
How to Make Pan Seared Pork Chops with Apple Cider Glaze and Roasted Sweet Potatoes and Apples Recipe
Step 1: Prepare the Oven and Vegetables
Start by preheating your oven to 400 degrees F and lining a baking sheet with foil or parchment paper—this helps with easy cleanup and even roasting. Then get your sweet potato peeled and chopped into generous chunks, peel and wedge the onion, slice the apples with the peel on for texture and color, and smash the garlic cloves. These veggies and fruits will roast together to create that delectable sweet and savory base for your meal.
Step 2: Season and Roast the Sweet Potatoes, Apples, and Onions
Drizzle the olive oil over the chopped produce, then sprinkle cinnamon, garlic salt, kosher salt, pepper, and brown sugar on top. Use your hands or a wooden spoon to make sure everything is evenly coated—in flavor and oil—before spreading them out in a single layer. Roast for about 30 minutes until tender and caramelized, the smell alone is enough to make you hungry.
Step 3: Prepare the Pork Chops for Searing
While the veggies roast, pat your pork chops dry—which helps achieve that crispy sear—and season with salt and pepper. Making two small slits in the fat edge of each chop prevents them from curling up in the pan, ensuring they cook evenly and look beautiful on the plate. It’s a small trick that makes a big difference!
Step 4: Sear the Pork Chops
Heat a skillet on medium-high and add olive oil. When it shimmers, add your chops, giving each enough room to sear properly. Sear about 2 minutes per side or until golden brown. If you have more than four chops, do this in batches because overcrowding the pan leads to steaming rather than searing. Once done, set the chops aside while you make the glaze.
Step 5: Make the Apple Cider Glaze
In the same skillet, pour in the apple cider, chicken broth, apple cider vinegar, dijon mustard, whole grain mustard, and soy sauce. Bring this mixture to a boil, then lower the heat and simmer so the glaze thickens slightly. Stir in butter last for richness and a glossy finish; it’s this glaze that ties the whole dish together with its sweet, tangy, and savory notes.
Step 6: Finish Cooking and Combine
Return the pork chops and any juices to the skillet, cover, and simmer gently to finish cooking. The time will depend on your chops’ thickness—thin chops need less time, thick cuts require longer to reach that perfect 145 degrees internal temperature. Using a meat thermometer is highly recommended to avoid overcooked pork, which can get dry quickly. Once done, serve by spooning the glaze over the chops and nestling the roasted sweet potatoes and apples alongside.
How to Serve Pan Seared Pork Chops with Apple Cider Glaze and Roasted Sweet Potatoes and Apples Recipe
Garnishes
Fresh thyme or rosemary sprigs make perfect garnishes. Not only do they add a lovely pop of green, but their fragrant herbal aroma enhances the dish’s earthiness and brightness just before serving.
Side Dishes
This recipe stands strongly on its own with the roasted sweet potatoes and apples, but if you want to round out the meal, consider lightly dressed green salads, roasted Brussels sprouts, or even creamy mashed cauliflower. These will add variety in texture and keep the plate balanced.
Creative Ways to Present
For a rustic look, serve everything family-style right from the roasting pan with tongs and spoons for guests to help themselves. Alternatively, plate each chop individually with a generous drizzle of the apple cider glaze over both the meat and the roasted veggies, then garnish with fresh herbs. Adding a slice of crisp apple on the side for color and crunch looks stunning and invites a taste that cycles back into the glaze flavors.
Make Ahead and Storage
Storing Leftovers
Place any leftover pork chops and roasted veggies in airtight containers and refrigerate. They will keep well for up to 3 days and remain flavorful, making for quick and delicious next-day meals.
Freezing
This recipe freezes well. Store the pork chops and roasted sweet potatoes and apples in separate freezer-safe containers or bags to maintain texture. Use within 2 months for best quality. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat or in the oven at a low temperature to avoid drying out the pork. Add a splash of water, broth, or extra apple cider glaze to keep moisture and flavor. Avoid microwaving if possible, as it can dry both pork and the roasted veggies.
FAQs
Can I use pork loin chops instead of regular pork chops?
Absolutely! Pork loin chops work wonderfully in this Pan Seared Pork Chops with Apple Cider Glaze and Roasted Sweet Potatoes and Apples Recipe. Just be mindful of their thickness and adjust cooking time accordingly to avoid drying out.
Is it necessary to make slits in the fat of the pork chops?
It’s highly recommended. The slits prevent the pork chops from curling during searing, helping them cook evenly and look more attractive on the plate.
Can I make this recipe gluten-free?
Yes, simply ensure your soy sauce is gluten-free or substitute tamari. The rest of the ingredients are naturally gluten-free, making this dish accessible to those with gluten sensitivities.
What type of apples work best?
Firm apples like Fuji, Honeycrisp, or Gala hold their shape well during roasting and offer a nice balance of sweet and tart that complements the glaze and pork.
Can I prepare parts of this recipe ahead of time?
You can roast the sweet potatoes and apples in advance and reheat them when ready to serve. The glaze can also be made ahead and gently reheated with the pork chops just before serving for convenience.
Final Thoughts
I can’t recommend the Pan Seared Pork Chops with Apple Cider Glaze and Roasted Sweet Potatoes and Apples Recipe enough—it’s such a soul-satisfying meal that brings together the best of fall flavors. The way the sweet and savory elements blend, with that luscious glaze tying everything perfectly, makes it a dinner you’ll want to make again and again. Give it a try and watch this become one of your personal favorites to share with friends and family!
Print
Pan Seared Pork Chops with Apple Cider Glaze and Roasted Sweet Potatoes and Apples Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Frying
- Cuisine: American
Description
A delicious recipe for pan-seared pork chops served with a flavorful apple cider glaze and roasted sweet potatoes, apples, and onions. This dish balances savory pork with the sweetness of roasted fruit and a tangy, buttery glaze, making it a perfect hearty and comforting meal.
Ingredients
Roasted Vegetables & Apples
- 1 large sweet potato, peeled and cut into 1–2 inch chunks
- 1 medium onion, peeled and sliced into wedges
- 2 large apples, cored and sliced into about 8 slices each (peel on)
- 2 cloves garlic, smashed
- 1/3 cup olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon garlic salt
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper (or to taste)
- 2 tablespoons brown sugar
Pork Chops & Glaze
- 4–5 pork chops
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 cups apple cider
- 1 cup chicken broth
- 1 1/2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 3 tablespoons whole grain mustard
- 1 tablespoon soy sauce
- 3 tablespoons butter
- Fresh thyme or rosemary for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper for easy cleanup.
- Prepare Vegetables and Apples: Chop the sweet potato into 1-2 inch chunks, peel and slice the onion into wedges, core and slice apples into 8 slices each, and smash the garlic cloves with the side of a chef’s knife.
- Combine Roasting Ingredients: Place the sweet potato, onion, apples, and smashed garlic into a large pan or baking sheet. Drizzle with 1/3 cup olive oil to coat evenly.
- Season Roasting Mix: In a small bowl, mix together cinnamon, garlic salt, kosher salt, pepper, and brown sugar. Sprinkle this spice mixture over the vegetables and apples. Use your hands or a wooden spoon to toss everything together until all pieces are well coated with oil and spices. Spread everything in a single layer on the baking sheet.
- Roast Vegetables and Apples: Roast in the preheated oven for about 30 minutes or until the sweet potatoes and apples are tender when pierced with a fork. Remove from the oven and keep warm.
- Prep Pork Chops: Pat pork chops dry with paper towels. Season both sides with salt and pepper. Using a sharp serrated knife, make 2 slits in the line of fat along the edge of each chop to prevent curling during cooking.
- Heat Skillet: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Allow the oil to shimmer, indicating it is hot and ready.
- Sear Pork Chops: Add the pork chops to the skillet, ensuring they have plenty of space to brown properly. Sear for about 2 minutes on one side until golden brown, then flip and sear the other side. If cooking in batches, avoid crowding the pan to prevent steaming.
- Remove Pork Chops: Once both sides are golden, remove the pork chops from the skillet and set aside on a plate.
- Prepare Apple Cider Glaze: In the same skillet, add apple cider, chicken broth, apple cider vinegar, Dijon mustard, whole grain mustard, and soy sauce. Bring the mixture to a boil, then reduce heat to a simmer ensuring a gentle bubble.
- Simmer Glaze: Let the glaze simmer for about 5 minutes, or until it slightly thickens. Stir in 3 tablespoons of butter and continue simmering until melted and incorporated.
- Finish Cooking Pork Chops: Return pork chops and any accumulated juices to the skillet. Cover and simmer for an additional 5 to 15 minutes depending on chop thickness, until pork reaches an internal temperature of 145°F (63°C). Remove chops once cooked to avoid toughness. If using thin chops, consider removing them early to let the sauce thicken further.
- Serve: Plate the pork chops alongside the roasted sweet potatoes, apples, and onions. Drizzle the apple cider glaze over the pork and veggies or combine the roasted vegetables directly in the glaze pan for serving.
- Garnish: Finish the dish with fresh thyme or rosemary sprigs for an aromatic touch.
Notes
- Use a meat thermometer to ensure pork chops are cooked perfectly to 145°F for safe and juicy results.
- If pork chops are thick, adjust simmering time accordingly to ensure they cook through without drying out.
- Making slits in the fat helps keep chops flat while searing and prevents curling.
- Don’t overcrowd the pan when searing pork chops to get a nice golden crust instead of steaming.
- Leftover apple cider glaze can be stored in the fridge and used as a flavorful sauce for other dishes.
