Apple cider glazed pork chops are tender boneless pork chops topped with a sweet and tangy apple cider glaze.
Get ready for some delicious Apple cider glazed pork chops! This dish brings together warm fall spices, sweet apple cider, and tangy mustard for a mouth-watering result that's sure to impress!
Perfect for a cozy fall dinner, these pork chops are easy to prepare and are packed with flavor.
Ingredient notes and substitutions
- Pork chops: You can substitute bone-in pork chops that are about the same thickness. Bone-in pork chops will need longer in the oven, so adjust the cooking time accordingly and cook until the pork chops reach 145F.
- Apple cider: Be sure to use apple cider, either fresh or bottled, and not apple cider vinegar.
- Brown sugar: Feel free to adjust the sugar according to your tastes.
- Apple pie spice: The spices add a nice warmth to the sauce. You can substitute cinnamon for the spice blend.
- Dijon mustard: The mustard helps to balance out the sweetness of the apple cider and sugar. Either brown mustard or stone ground mustard would make a good substitute.
How to make apple cider glazed pork chops
Here you'll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 400°F.
Step 2: Season both sides of the pork chops with salt and pepper.
Step 3: In a large, oven-safe skillet, heat the olive oil over medium-high heat.
Step 4: Add the pork chops and sear for 2-3 minutes on each side, until golden brown. Transfer the pork chops to a plate and set aside.
Step 5: In a small bowl, whisk together the apple cider, Dijon mustard, brown sugar, and apple pie spice.
Step 6: Reduce the heat to medium-low and add the minced garlic to the same skillet used for searing the pork chops. Sauté for about 30 seconds, or until fragrant.
Step 7: Pour the apple cider mixture into the skillet and bring it to a simmer, stirring occasionally. Cook for 2-3 minutes, until the mixture thickens slightly.
Step 8: Add the butter to the skillet and stir until melted and combined with the glaze.
Step 9: Return the seared pork chops to the skillet, spooning the glaze over the top of each chop.
Step 10: Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F.
Step 11: Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving.
Step 12: Serve the pork chops hot, garnished with fresh thyme sprigs, and spoon any remaining glaze from the skillet over the top.
Serving suggestions
Here are some ideas for sides to go with the pork chops:
- Roasted vegetables: Root vegetables like carrots, parsnips, or sweet potatoes roasted with a touch of olive oil and herbs make good side for the pork chops.
- Mashed potatoes: Creamy mashed potatoes are ideal for soaking up the delicious cider glaze. You can also try mashed cauliflower as an alternative.
- Green beans almondine: The freshness of green beans with the crunch of toasted almonds provides a nice bit of crunch to go with the tender pork chops.
- Rice pilaf: A fragrant rice pilaf with herbs and onions makes a flavorful base that pairs well with the glazed pork chops.
Storage
Any leftover pork chops should be stored in an airtight container in the refrigerator. They will keep for up to 3-4 days when properly stored in the fridge.
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Ingredients
- 4 boneless pork chops each about 1-inch thick
- 1 tablespoon olive oil
- Salt and pepper
- 1 cup apple cider
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 teaspoon apple pie spice
- 2 cloves garlic minced
- 2 tablespoons butter
- Fresh thyme sprigs for garnish optional
Instructions
- Preheat the oven to 400°F.
- Season both sides of the pork chops with salt and pepper.
- In a large, oven-safe skillet, heat the olive oil over medium-high heat.
- Add the pork chops and sear for 2-3 minutes on each side, until golden brown. Transfer the pork chops to a plate and set aside.
- In a small bowl, whisk together the apple cider, Dijon mustard, brown sugar, and apple pie spice.
- Reduce the heat to medium-low and add the minced garlic to the same skillet used for searing the pork chops. Sauté for about 30 seconds, or until fragrant.
- Pour the apple cider mixture into the skillet and bring it to a simmer, stirring occasionally. Cook for 2-3 minutes, until the mixture thickens slightly.
- Add the butter to the skillet and stir until melted and combined with the glaze.
- Return the seared pork chops to the skillet, spooning the glaze over the top of each chop.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F.
- Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving.
- Serve the pork chops hot, garnished with fresh thyme sprigs, and spoon any remaining glaze from the skillet over the top.
Notes
- Pork chops: You can substitute bone-in pork chops that are about the same thickness. Bone-in pork chops will need longer in the oven, so adjust the cooking time accordingly and cook until the pork chops reach 145F.
- Apple cider: Be sure to use apple cider, either fresh or bottled, and not apple cider vinegar.
- Brown sugar: Feel free to adjust the sugar according to your tastes.
- Apple pie spice: The spices add a nice warmth to the sauce. You can substitute cinnamon for the spice blend.
- Dijon mustard: The mustard helps to balance out the sweetness of the apple cider and sugar. Either brown mustard or stone ground mustard would make a good substitute.
- Nutrition values are estimates.
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