Easy Cider Braised Pork Chops w/ Bacon, Butternut, & Brussels Sprouts Hash
Cozy food season!!
It’s officially in full swing.
If I had to imagine my perfect fall Sunday it would be one of two things: a lazy, lingering brunch that lasts at least 3-4 hours (if I’m going, I’m going), or a day spent at home puttering in the kitchen. This recipe, obviously, is primed for the later, and dare I say that it’s actually WORTH skipping bottomless mimosas for?
I mean, you can make them at home, anyway.
This is a tremendously flavorful recipe that’s simple enough to become routine, so it’s basically your new fall classic. It all starts with bone-in pork chops, which frankly are just a beautiful piece of meat. That’s probably a weird, off-putting thing to say, but whatever — If you ever wondered what exactly appeals to carnivores, check out a good pork chop. Speaks for itself. In general bone-in chops deliver more flavor than boneless ones, and obviously they look cooler, too. But no matter which way you buy it pork still has a fairly mild taste, so it’s the ideal meat to soak up an apple cider braise made with cider, brown sugar, and dijon mustard.
You start by searing your chops in EVOO until crackling and brown, then transfer them to a plate to rest. In the same skillet, melt some butter before stirring in brussels sprouts, butternut, and BACON, because obviously a pork dish needs more pork. Allow this mixture to simmer until the veggies soften, then add in the apple cider braise and let things simmer some more. During this process the bacon’s fat will render into the pan and enhance everything with savory/salty AMAZINGNESS, so prepare yourself.
Things are about to get tasty.
After about 10 minutes or so throw the pork chops back into the skillet, then finish everything in the oven. THE SMELL of all these fall flavors will be enough to make you giddy (trust), but it’s the taste that’s seriously over the moon. As the pork chops tenderize the meat slowly absorbs the apple cider braise to create the must supple, flavorful chop ever, it’s truly so yum. The veggies — in particular — develop a smokiness from the bacon that’s SO delightful, and when you get that perfect forkful of pork, brussels, bacon, and butternut all in one sweet, sinful bite?
Uhh, TOO MUCH!
Cozy, comforting, homey, perfect.
One of the things I love most about this recipe is that it’s crazy impressive to serve — rustic elegance for reaaal — so it’s great for at-home date nights OR entertaining friends. As written the recipe calls for a pound of pork, which will feed 2-3 people. But you can easily squeeze 2lbs/4 chops into your skillet, so do your thang!
Food this good deserves to be shared.
Easy Cider Braised Pork Chops w/ Bacon, Butternut, & Brussels Sprouts Hash
Ingredients:
- 1lb bone-in, center cut Pork Chops
- Salt & Pepper
- 1 tbsp Extra Virgin Olive Oil
- 1 1/2 tbsps Salted Butter
- 1lb Butternut Squash, cut into small cubes
- 8 oz Brussels Sprouts, quartered
- 5 oz Bacon, sliced
- 1/2 cup + 1 tbsp Apple Cider
- 2 tbsps Brown Sugar
- 1 tbsp Dijon Mustard
- 2 sprigs Rosemary
- 1/4 tsp Nutmeg
- additional Salt if needed
Directions:
- Pre-heat oven to 400F. Amply coat pork chops in salt and pepper on all sides.
- In large cast-iron skillet (or oven-proof if that’s all you have!) melt the EVOO over high heat, swirling to coat the bottom of the pan. Sear the pork chops for 4-5 minutes on either side until lightly browned, then transfer to a plate off to the side.
- Reduce flame to medium-high. Add butter to the skillet, scraping the bottom of the pan as you do to incorporate any brown bits of flavor. Once melted, stir in the butternut squash, brussels, and bacon, then sauté for 5-7 minutes until the veggies begin to soften. While they sauté, in a small mixing bowl combine the apple cider, brown sugar, and dijon mustard until smooth. When ready add this cider mixture to the skillet along with the rosemary and nutmeg, combining well. Taste test to add additional salt as needed, then let everything simmer for 5 minutes more.
- Make room in the middle of the skillet for the pork chops, then transfer them back into the pan. Braise on oven middle rack, covered or uncovered, for 20 – 25 minutes until the pork is cooked through and the pan is bubbling with juices.** Cool slightly before serving.
** I’ve made this recipe two ways: covered in an oven-proof skillet, and uncovered in a cast iron skillet. I felt like the results were basically the same, so if you don’t have a cover or cast-iron, don’t stress! Remember that you can always use aluminum foil as a cover substitute, too.
fall!
This looks fantastic! I have some rosemary still hanging on for dear life in my garden, and a butternut squash that has been sitting on my counter for a week. My husband doesn’t eat pork but I think chicken breasts have a mild enough flavor to make this work! Thank you!
chicken would work awesome here!! I’d recommend thighs for the extra flavor, but I’m sure breasts will be delish too 🙂
HELLO fall!!! Beautiful girly!
I have a question do we put these in the oven 20-25 mins or do they remain on the stove how long do you put them in oven? How do you braise the pork chop?
Hi Ashleigh — I’ve tweaked the recipe to make things clearer. After searing you cook the pork chops for 20 – 25 minutes on the oven middle rack at 400F. braise roughly means to sear a meat first, then cook it in liquid — the instructions should make more sense now. good luck, this is one of my favorites! xo
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