These cider braised pork chops with apple and rutabaga make an easy, tasty low carb one pot meal. A tasty mix of flavors, it’s a comforting dinner.
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Pork and apple are a common combination for good reason, and this tasty dish has a double dose of both. These cider braised pork chops combine pork chops, bacon, apple, rutabaga/swede, all cooked in (hard) apple cider.
It’s a hearty, comforting dish that’s also an easy to make low carb, one pot meal. It’s my twist on some very British dishes that deserve a wider audience.
Many years ago now, I lived in Bristol in what’s known as the West Country, in South West England. It’s the heart of cider country, and by cider I mean what is known as hard apple cider in the US. My mum has always liked cider and I had tried some, but I wasn’t quite prepared for the variety available in Bristol.
There was even a pub that only served cider, and had a good 12 or more different barrels from local producers lining the bar. They only served half pints (as all were pretty strong), straight from the cask, and many were fresh, unfiltered varieties full of flavor.
While (hard) cider is available here, it is much less common. We did, however, find a decent local one when my parents were last here for my mum to try. We had a couple cans left so I decided to use some in this dish.
Cider braised pork chops is a very British dish with a few variations. Adding apples is pretty common, others have mushrooms. Personally I am not as much of a fan of mushrooms in there flavor-wise but apples for me are a must. I decided to add rutabaga/swede to make it into a tasty one pot meal as the flavor goes well.
How its made
This is an easy dish to make as all you do is sprinkle the chops with salt and pepper then brown them in a little butter and oil. Set them aside while you start the bacon and onion cooking. Add the chunks of apple and rutabaga, then add the pork back to the pan and pour in the cider. Stir in a little mustard and thyme, cover and pop in the oven.
The cider keeps the pork moist and gives a tasty flavor. I added thyme, although sage is the more common seasoning. This is partly what I had and sage can take over, but use as you prefer. You can add a little cream at the end to give a little richness to the sauce.
These cider braised pork chops make a tasty, hearty one pot meal that’s also easy to make. It has a lovely mix of sweet apple, the slight sharpness from the cider in the sauce and savory pork and rutabaga. Give it a try and enjoy.
Try these other tasty one pot meals:
- One pot lemon garlic chicken with vegetables
- Apple, squash and pork skillet
- One pot braised lamb shoulder chops with vegetables
- Plus get more main course recipes in the archives.
And if you’re looking for another less typical braise, try my milk-braised pork recipe too.
Cider braised pork chops with apple and rutabaga
- 2 pork chops I used boneless pork loin chops, totaling 1lb/450g, but could also use on the bone
- salt and pepper
- 4 oz smoked bacon 110g streaky; approx 4 slices/rashers
- 1 onion small
- 10 oz rutabaga 280g swede
- 1 apple
- 1/2 tbsp butter 5g
- 1/2 tbsp olive oil
- 11 oz hard apple cider 330ml can cider (you probably won't use all)
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- Preheat the oven to 400F/200C.
- Pat the pork chops dry and sprinkle both sides of them with a little salt and pepper. Dice the onion and cut the rutabaga/swede into large bite-sized pieces. Quarter the apple, remove the core then cut each quarter into four pieces cross-wise.
- Warm the butter and oil in a wide ovenproof dish/skillet over a medium-high heat. Sear the pork on all sides (including the fat), cooking just a couple minutes each side to let it brown. Remove the chops from the pan and set aside.
- Add the bacon and onion to the pan and cook for a couple minutes until the onion softens and bacon is cooked but not yet crisp. Add the rutabaga and swede to the pan, cook a couple minutes then add the pork back into the pan, nestling them in between everything else.
- Pour over the cider until it almost covers everything. stir in the mustard and scatter over the thyme (or use sage, if you prefer, but use approx 1/2 quantity).
- Cover the dish either with a lid or foil, if it doesn't have a lid, and put in the oven for approx 25-30min until pork is cooked and rutabaga and apple are tender.
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Get more pork chop inspiration:
- Chili Rubbed Pork Chops with Apricot Ginger Glaze by Life Tastes Good
- Creamy Apple Pork Chops by Savory Experiments
- Fontina Pork Chops with Mushroom Sauce by Soulfully Made
- Pork Chops Dijonnaise by That Skinny Chick Can Bake
- Prosciutto Wrapped Brie and Onion Stuffed Pork Chops by The Freshman Cook
- Quick Easy Maple Glazed Pork Chops by Sprinkles and Sprouts
- Skillet Tuscan Pork Chops by A Mind “Full” Mom
- Slow Cooker Pork Chops with Mushroom Sauce by A Kitchen Hoor’s Adventures
- Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet
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