Cast Iron Apple Cider Pork Chops & Onions

When you roll into camp late and the water jug is running low, the last thing you want is a pile of pots to scrub in the dark. Cast Iron Apple Cider Pork Chops & Onions keeps the gear list tight—one skillet, one knife, and a cooler-friendly set of ingredients that won’t get fussy on the ride in. If you’ve got five minutes at home, slice the onions and stash the chops and cider so you can go straight from fire to food.

Get the cast iron good and hot, sear the pork until it picks up real color, then let the onions soak up the browned bits. A splash of apple cider loosens everything into a glossy pan sauce that turns tangy-sweet as it simmers, and the whole site starts smelling like fall. It’s a hearty dinner for crisp evenings, with tender chops and soft onions that feel comforting without being heavy.

For group camping, the skillet holds heat while people line up with plates, and you can keep batches warm at the edge of the coals. Bring bread, mashed potatoes, or foil-pack potatoes to catch every bit of sauce, then finish with a quick wipe-down while the pan’s still warm.

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Cast Iron Apple Cider Pork Chops & Onions

Thick pork chops seared in cast iron and simmered with onions and tangy apple cider for a sweet-savory, fall-inspired campfire dinner. Perfect for crisp evenings and easy group meals.

Servings 4 servings

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Equipment

• 12-inch cast iron skillet
• lid or foil
• Tongs
• Knife
• Cutting board

Ingredients

• 4 bone-in pork chops about 1 inch thick
• 1 tbsp olive oil
• 2 large yellow onions sliced
• 2 cloves garlic minced
• 1 cup apple cider
• 1 tbsp whole grain mustard
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh sage or parsley for garnish

Instructions

• Heat oil in the skillet over medium-hot coals.
• Season pork chops with salt and pepper. Sear for 2-3 minutes per side until browned. Remove to a plate.
• Add onions to the skillet (add more oil if needed). Sauté 4-5 minutes until starting to soften.
• Stir in garlic, then pour in apple cider and mustard. Scrape up browned bits.
• Return chops to skillet, nestling among onions. Cover with lid or foil. Simmer over low heat 15 minutes, flipping once, until pork is just cooked through and onions are meltingly soft.
• Remove from heat. Rest 5 minutes. Sprinkle with sage or parsley and serve.

Notes

Apple cider reduces to a flavorful glaze—keep heat low to avoid scorching. Chops can be marinated in cider ahead for extra flavor. A classic for fall camping!

Course: Dinner

Cuisine: American

Keyword: campfire, cast iron, easy cleanup, fall camping, one-pot, pork