Cider-Glazed Pork Chops with Apples
Juicy seared chops with a glossy apple cider pan sauce, ready in about 35 minutes.
Published
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Apple cider reduces into a sticky, sweet-tart glaze in the same pan used to sear the chops. Thick, bone-in chops stay juiciest — use a thermometer and pull them as soon as they are done.
Instructions
- Pat the pork chops dry and season both sides with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Sear the chops until well browned, 4 to 5 minutes per side, until an instant-read thermometer reads 145°F (63°C) in the thickest part. Transfer to a plate and tent loosely with foil to rest.
- Reduce the heat to medium. Add the butter, apples, shallots and sage and cook, stirring occasionally, until the apples are golden, 5 to 6 minutes.
- Add the cider and mustard, scraping up the browned bits. Simmer until reduced and syrupy, 6 to 8 minutes. Stir in the vinegar.
- Return the chops and any juices to the pan, spoon the glaze over and serve.
Notes
Pork is safe at 145°F (63°C) followed by a 3-minute rest; it will still be slightly pink in the center.
Substitutions
Boneless chops cook faster; start checking the temperature after 3 minutes per side.
Storage
Refrigerate for up to 3 days. Reheat gently, covered, with a splash of cider.
