I feel everyone can appreciate a one-pan meal, but when you put apples, apple cider and pork together, it’s like fall explodes in your mouth at the dinner table, and that one-pan meal just got even better.
The trick to an easy skillet dinner with pork is finding a thin, boneless cut. It will cook perfectly along with the other ingredients in the pan, unlike if it were too thick or with a big bone in it, which would require extra cooking time and planning so you don’t end up with undercooked meat and overcooked vegetables.
Twenty minutes, some searing, slicing and chopping, and this can be on your dinner table.
Skillet-seared cider pork with apples and broccoli recipe
This 20-minute, one-pan pork, apple and broccoli dish is the perfect fall weeknight meal. Quick, easy, full of fall flavor and, best of all, only one pan to clean.
Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes
- 1-1/4 pounds thin-cut, boneless pork chops
- Salt and pepper
- 1 teaspoon cinnamon
- 1 teaspoon coriander
- 1/2 teaspoon nutmeg
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1/2 yellow onion, sliced
- 1 large head broccoli, stem removed, broken into florets
- 1 large apple, thinly sliced
- 3/4 cup apple cider
- Chopped fresh sage, for garnish
- In a large skillet over medium-high heat, heat the olive oil.
- Season both sides of the pork chops with salt, pepper, cinnamon, coriander and nutmeg.
- Place the pork chops into the pan, and sear for 2 minutes on each side until browned.
- Transfer the pork chops to a dish, and set aside.
- Add the butter to the skillet, and reduce the heat to medium.
- Once the butter has melted, add the onions, and cook for about 2 minutes, until softened.
- Add the apples and broccoli, and cook for 5 minutes.
- Add the cider, nestle the pork chops back into the skillet along with any accumulated juice from the dish, and cook until the pork is cooked through and the apple cider has reduced, about 5 more minutes.
- Garnish with fresh sage, and serve.