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Apple Cider Pork with Mashed Sweet Potatoes

Apple cider pork chops are cider-braised with thyme and Dijon for a fragrant, savory sauce, then served over silky mashed sweet potatoes. Finish with pan-fried golden apple slices for a fall pork dinner with sweet-and-savory balance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Pork chops and cider sauce
  • 4 bone-in pork chops
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 2 tbsp olive oil
  • 1 onion small, diced
  • 2 garlic cloves, 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
Mashed sweet potatoes
  • 2 lb sweet potatoes peeled if desired
  • 3 tbsp butter
  • 0.25 cup cream for mash
  • 0.25 tsp salt for mash
  • 0.125 tsp cinnamon pinch

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Make mashed sweet potatoes
  1. Boil sweet potatoes in a pot of water until tender, then drain and return to the pot.
  2. Mash the sweet potatoes with butter, cream, salt, and cinnamon until silky and smooth; keep warm.
Sear and braise the pork
  1. Season the pork chops with salt and pepper.
  2. Heat olive oil in a Dutch oven and sear pork chops for 4–5 minutes per side, then set aside.
  3. Cook diced onion in the same pan for 3 minutes.
  4. Add minced garlic and cook for 30 seconds, just until fragrant, then stir.
  5. Pour in apple cider and chicken broth and simmer for 3 minutes to reduce slightly.
  6. Stir in Dijon mustard and fresh thyme, return pork chops to the pan, and simmer for 5 minutes until cooked through, with sauce visibly coating the chops.
Pan-fry apples and serve
  1. Pan-fry apple slices in butter until golden, turning as needed so the edges caramelize.
  2. Serve pork chops over the warm mashed sweet potatoes with the cider-thyme sauce, and pile the golden apple slices alongside.

Notes

Pro tip: Keep the mashed sweet potatoes warm on very low heat so they stay silky, not dry. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of broth or cider. Freezing is not recommended for best texture. For a lighter option, use half-and-half or evaporated milk in place of cream in the mash.