Print

Easy Pan-Seared Pork Chops with Apple Cider Glaze

pan-seared pork chops with apple cider glaze - featured image
Print Recipe

Juicy, pan-seared pork chops are finished with a sweet and tangy apple cider glaze that comes together in under 25 minutes. This easy weeknight dinner is perfect for fall and beyond, using simple ingredients for a restaurant-quality meal at home.

Ingredients

Scale
  • 4 pork chops, bone-in or boneless, about 1-inch thick
  • 1 cup unsweetened apple cider
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 4–5 sprigs fresh thyme
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • 1 teaspoon brown sugar (optional)

Instructions

  1. Take the pork chops out of the fridge about 15 minutes before cooking. Pat them very dry with paper towels. Season both sides generously with salt and black pepper.
  2. Place a large skillet over medium-high heat and add the olive oil. Heat until the oil shimmers and is just about to smoke, about 2-3 minutes.
  3. Carefully lay the pork chops into the hot skillet. Do not crowd the pan. Cook undisturbed for 4-5 minutes until a deep golden-brown crust forms. Flip and sear the other side for another 3-4 minutes. If using an instant-read thermometer, the internal temperature should be around 135°F (57°C).
  4. Transfer the seared pork chops to a plate and tent loosely with foil. Let them rest while you make the glaze.
  5. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Pour in the apple cider and stir with a wooden spoon, scraping up all the browned bits from the bottom of the pan. Add the Dijon mustard and fresh thyme sprigs.
  6. Let the glaze simmer for 5-7 minutes, stirring occasionally, until it thickens and reduces by about half. It should coat the back of a spoon. Taste and adjust seasoning with salt and pepper. If desired, add the optional brown sugar.
  7. Return the rested pork chops to the skillet, along with any juices that have collected on the plate. Spoon the glaze over the chops. Cook for another 1-2 minutes, turning once, until the glaze is sticky and the pork is heated through. The internal temperature should reach 145°F (63°C).
  8. Serve immediately, spooning any remaining glaze over the top. Garnish with fresh thyme leaves if desired.

Notes

Pat the pork chops completely dry for the best sear. Use a hot pan and don’t move the pork until it’s ready to flip. Deglaze thoroughly to capture all the flavor. Watch the glaze as it reduces to prevent burning. If the glaze gets too thick, add a splash of water or chicken broth.

Nutrition

Keywords: pork chops, apple cider glaze, pan-seared pork chops, easy pork chop recipe, fall dinner, weeknight dinner

Find it online: https://evabakery.com/easy-pan-seared-pork-chops-with-apple-cider-glaze/