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.
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!