Name: Pan-Seared Pork Chops with Apple Cider Glaze
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Bone-in pork chops (1-inch thick); 1 teaspoon Kosher salt; 0.5 teaspoon Black pepper; 1 tablespoon Olive oil; 2 tablespoons Unsalted butter; 1 cup Fresh apple cider (not vinegar); 1 tablespoon Dijon mustard; 2 cloves Garlic cloves, minced; 1 sprig Fresh rosemary sprig

"These thick-cut pork chops are seared to golden-brown perfection and finished in a shimmering, savory-sweet apple cider reduction. Infused with fresh rosemary and a touch of Dijon mustard, this dish offers a sophisticated flavor profile that is surprisingly easy to achieve at home."

Ingredients

Qty	Item
4 pieces 800 g	Bone-in pork chops (1-inch thick)
1 teaspoon 6 g	Kosher salt
0.5 teaspoon 1 g	Black pepper
1 tablespoon 15 ml	Olive oil
2 tablespoons 28 g	Unsalted butter
1 cup 240 ml	Fresh apple cider (not vinegar)
1 tablespoon 15 g	Dijon mustard
2 cloves 6 g	Garlic cloves, minced
1 sprig 2 g	Fresh rosemary sprig

How to Make Pan-Seared Pork Chops with Apple Cider Glaze

Pat the pork chops completely dry with paper towels. Season both sides generously with salt and black pepper.

Heat olive oil in a large heavy skillet (preferably cast iron) over medium-high heat until shimmering.

Place pork chops in the skillet and sear for 3-5 minutes per side until a deep golden crust forms. Remove chops from the pan and set aside on a plate.

Reduce heat to medium. Add garlic and rosemary to the skillet and cook for 30 seconds until fragrant.

Pour in the apple cider and whisk in the Dijon mustard, scraping the bottom of the pan to release any browned bits (fond).

Simmer the liquid for 5-7 minutes until it has reduced by half and thickened into a syrupy glaze.

Stir in the butter until melted and glossy. Return the pork chops to the pan, along with any accumulated juices.

Spoon the glaze over the chops for 1-2 minutes until they are heated through and reach an internal temperature of 145°F (63°C). Serve immediately.

·
Use bone-in chops for more flavor and moisture compared to boneless cuts.
·
Patting the meat dry is essential for achieving a proper golden sear; moisture is the enemy of browning.
·
Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
·
If you want more texture, add sliced Granny Smith apples to the pan during the sauce reduction phase.

Frequently Asked Questions

Can I use apple juice instead of cider?

Yes, but cider has a more robust flavor. If using juice, add a teaspoon of apple cider vinegar to balance the sweetness.

What temperature should pork be cooked to?

The USDA recommends an internal temperature of 145°F (63°C) followed by a 3-minute rest.

How do I prevent the pork from being tough?

Do not overcook the meat. Use a meat thermometer to pull the chops at 140°F, as carry-over cooking will bring them to 145°F during resting.

What sides pair well with this dish?

Roasted Brussels sprouts, mashed potatoes, or a simple arugula salad are excellent choices.

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