Pork Chops with Apple Cider Glaze
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Pan-seared pork chops finished in a tangy-sweet apple cider and Dijon glaze with a hint of thyme. A simple, impressive dinner on the table in 30 minutes that tastes like autumn on a plate.
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup apple cider (not vinegar)
- 2 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- Fresh parsley for garnish
Instructions
- Pat pork chops dry and season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear without moving for 3-4 minutes until a deep golden crust forms. Flip and sear another 3 minutes. Remove and set aside.
- Reduce heat to medium. Add butter and garlic to the same pan, cooking 30 seconds until fragrant.
- Pour in apple cider, scraping up any browned bits from the bottom of the pan.
- Whisk in Dijon mustard, brown sugar, and thyme. Bring to a boil and cook for 4-5 minutes until the sauce reduces by half and is slightly syrupy.
- Return pork chops to the skillet and spoon the glaze over them. Simmer for 2-3 minutes until pork reaches an internal temp of 145°F.
- Let rest 3 minutes before serving. Garnish with fresh parsley and spoon extra glaze from the pan over the top.
Notes
Bone-in pork chops are juicier and more flavorful, but boneless work too (reduce cooking time slightly). Don't move the chops while they sear — patience gives you that golden crust. Apple cider (not vinegar) is key for the sweet, fruity glaze.
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