Flavor-Packed Pork Chops Start With This Fall Staple

When the foliage begins to change color and there's a hint of cooler temperatures, you know fall is nigh, and that means not just a change in weather, but a change in menus and ingredients. If it's pork you're craving, there's a simple fall addition that brings big flavor without a lot of work: non-alcoholic apple cider. Applesauce may be the traditional side for pork chops, but this beverage nicely pairs the fruit's sweet, autumnal flavor with the savory meat. Apples and pork go together well, which is why they've been a power couple for generations, dating back to Ancient Rome. The fruit's acidity and sweetness cut through the pork's fatty richness.

Apple cider, unlike apple juice, isn't filtered and may or may not be pasteurized, depending on whether it comes from the store or a farm stand, and it tends to have a less sweet, tangier, richer flavor than juice, which makes it a better option for cooking. There are a few fairly simple ways to incorporate apple cider: either as a marinade, as part of a braising liquid, or in a sauce that will take the chops to another level. None of them is too tough to tackle — as long as you follow a few pointers.

Imbuing your pork chops with apple cider flavor starts before the meat even hits the pan. When mixed with ingredients like salt, apple cider vinegar, and/or brown sugar and mustard, apple cider makes a great brining liquid for this cut. Brining helps create a more delicious piece of meat, flavoring it from the inside out while tenderizing it. Depending on the size of your chops, you can get away with just 30 minutes of brining, though you can let the meat sit for up to eight hours. 

When it comes to cooking your pork chops, you may think of braising as a time-consuming method used only for tough cuts of meat. However, you can make tender cuts like pork chops in a bit of liquid (in this case, apple cider) relatively quickly and still achieve flavorful, moist results. Your use of apple cider doesn't have to stop there though — it's perfect as a finishing touch, too.

When mixed with ingredients like mustard, apple cider vinegar, garlic, and herbs like rosemary and thyme, apple cider also makes an excellent sauce. It can either be prepared in the pan with the chops or reduced separately in a saucepan; you can also cook it down further until it becomes a rich glaze. Other potential ingredients that work well in the sauce include cream and butter for a richer taste that still lets the apple cider's flavors shine through. Maple syrup is also a great addition because it pairs well with the beverage and lends a caramel-y sweetness and richness to the sauce. Ultimately, apple cider adds so much to so-so pork chops without a ton of work, giving them an easy autumnal makeover.