Apple Cider-Glazed Pork Chops
We absolutely love pork chops and therefore decided to create a sweet and savory dish using our favorite ‘other white meat.’ With the help of a little honey, apple cider and apple cider vinegar came the inception of our apple cider glazed pork chops recipe. They are so moist and juicy you’ll definitely keep this recipe on the ‘fave’ list!
Pork chops are simple to prepare—simply season them with salt, pepper, garlic powder, a little chili powder and all-purpose flour to create a nice crusty exterior—this will also help the glaze adhere to the meat. The glaze is just as easy to make, and you probably already have most of the ingredients in your pantry!
If apple cider isn’t in season, apple juice will work just fine. You can also substitute the honey for maple syrup if you already have it on hand. The results are juicy, tender and the family will love the twist on a classic dinner staple. The best part about our apple cider glazed pork chops? They’re a super easy weeknight meal!
Apple Cider-Glazed Pork Chops Recipe
Ingredients
pork chops
- 1 1/2 lbs pork loin chops, boneless
- salt
- pepper
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 2 Tbsp all-purpose flour
- 2 Tbsp oil
glaze
- 1 cup apple cider
- 1 Tbsp apple cider vinegar
- 2 Tbsp honey
- 2 tsp Dijon mustard
- salt and pepper, to taste
Instructions
- Pat pork chops dry using a paper towel then season on both sides with salt and pepper. In a small bowl, mix garlic powder, chili powder and flour together until completely combined.
- Sprinkle each pork chop with seasoned flour then pat to coat evenly. Set pork chops aside to allow flour to absorb moisture released by the pork chops.
- Place a large skillet over medium-high heat then allow the pan to heat evenly. Add oil then place as many pork chops as will comfortably fit into skillet without overcrowding the pan.
- Cook for about 2–3 minutes until dark golden brown on the first side, then flip and cook on second side to desired doneness or until just barely cooked though—additional 1–2 minutes depending on thickness. Transfer pork chops to a plate, cover lightly with a sheet of aluminum foil and set aside.
- Return skillet to heat then add apple cider, vinegar, honey and Dijon to skillet, whisking to combine. Bring mixture to a boil, scraping the bottom of the pan to dissolve all of the brown bits into the cider.
- Allow liquid to boil rapidly for about 6–8 minutes until it becomes thick and has reduced by slightly more than half. Remove from heat then season glaze to taste with salt and pepper. Return pork chops to skillet, turning to coat in glaze, or pour glaze over pork chops and serve immediately.
Notes
