Imagine a dish that transforms ordinary pork chops into a symphony of flavors that will make your taste buds dance with joy! This Pork Chops with Apples and Cider Glaze recipe is not just a meal – it's a culinary experience that bridges the gap between rustic home cooking and restaurant-quality cuisine. With a perfect balance of savory pork, sweet caramelized apples, and a tantalizing cider glaze, this recipe promises to become your new go-to dinner that will have everyone at the table begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 pork chops
- 2 apples, sliced
- 1 cup apple cider
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Remove pork chops from refrigerator 30 minutes before cooking to bring them to room temperature. Pat the chops dry with paper towels and season generously on both sides with salt and pepper.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a tablespoon of olive oil to the pan and ensure it's hot but not smoking.
- Place the seasoned pork chops in the hot pan. Cook for 4-5 minutes on each side until they develop a golden-brown crust and reach an internal temperature of 145°F (63°C).
- Remove the pork chops from the pan and set aside on a plate, tenting loosely with aluminum foil to keep warm.
- In the same pan, add sliced apples and sauté for 2-3 minutes until they start to caramelize and soften.
- Pour in the apple cider, brown sugar, and Dijon mustard. Stir to combine and scrape up any browned bits from the bottom of the pan.
- Simmer the sauce for 5-7 minutes, allowing it to reduce and thicken into a glossy glaze.
- Return the pork chops to the pan, spooning the apple cider glaze and apples over the meat to coat evenly and reheat.
- Serve immediately, garnishing with fresh thyme or parsley if desired. Plate the pork chops with the caramelized apples and extra glaze drizzled on top.
Tips
- Temperature is Key: Always let your pork chops sit at room temperature for 30 minutes before cooking. This ensures even cooking and prevents tough, dry meat.
- Pat Those Chops Dry: Use paper towels to remove excess moisture. This is the secret to achieving that gorgeous golden-brown crust that locks in flavor.
- Don't Overcrowd the Pan: Cook the pork chops in batches if necessary. Overcrowding prevents proper browning and can steam the meat instead of searing it.
- Use a Meat Thermometer: The key to perfectly cooked pork is hitting 145°F (63°C). This ensures juicy, tender meat without overcooking.
- Let It Rest: After cooking, always let the pork chops rest for a few minutes. This allows the juices to redistribute, keeping the meat moist and flavorful.
- Get Creative with Garnishes: A sprinkle of fresh thyme or parsley can elevate the dish's presentation and add a fresh, aromatic touch. Pro Tip: The magic of this recipe lies in using the same pan for the entire cooking process. Those browned bits (fond) at the bottom of the pan are packed with flavor and will make your cider glaze absolutely incredible!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 30g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 95mg
