Delicious pan-seared pork chops glazed with a sweet and tangy apple cider sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Pan-Seared
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless or bone-in pork chops (about 1 inch thick, 6–8 ounces each)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup apple cider
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 tablespoon unsalted butter
1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for a thicker glaze)
Fresh thyme sprigs or chopped parsley (for garnish)
Thinly sliced apple (optional, for garnish)
Instructions
Pat the pork chops dry with paper towels. Season both sides with the salt, pepper, garlic powder, onion powder, and smoked paprika.
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the pork chops and cook for 4–5 minutes per side, until golden brown and the internal temperature reaches 145°F (63°C). Transfer to a plate and loosely cover with foil.
In the same skillet, reduce the heat to medium and add the garlic, cooking for 30 seconds until fragrant. Stir in the apple cider, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, and thyme. Bring to a simmer and cook for 5–7 minutes, until reduced by about half. For a thicker glaze, stir in the cornstarch slurry and simmer for 1 minute. Remove from heat and stir in the remaining 1 tablespoon butter until melted.
Return the pork chops and any accumulated juices to the skillet. Spoon the glaze over the pork chops and simmer for 1–2 minutes, until heated through and well coated.
Garnish with fresh thyme or parsley and, if desired, thin apple slices. Serve with garlic mashed potatoes, roasted sweet potatoes, wild rice, roasted Brussels sprouts, green beans, or steamed broccoli.
Notes
Let the pork chops rest for 5 minutes before serving to keep them juicy.
Use fresh apple cider (not apple cider vinegar) for the sweetest, richest glaze.
Bone-in pork chops tend to stay juicier, while boneless chops cook a little faster.
Add sliced apples to the skillet during the last 3–4 minutes of the glaze cooking for a delicious caramelized apple topping.