Pork Chops with Apple Cider Glaze
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Thick, juicy pork chops are smothered in an incredible silky glaze made with sweet apple cider, tart apple cider vinegar, and tangy mustard in this Pork Chops with Apple Cider Glaze recipe. This dish is so easy to make with top notch results that your entire family will love!
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Tender pork chops smothered in a silky apple cider glaze is so simple and easy to make, but the flavor is next level thanks to sweet apple cider, tart apple cider vinegar, and Dijon mustard. There’s no thickening agent included like flour or cornstarch, and yet the sauce reduces down to an irresistible syrup that coats the pork making every bite amazing!
What You’ll Need for this Pork Chops Recipe
Here’s what you’ll need to make these pork chops with apple cider glaze. You can find the exact measurements in the recipe card below.
- Pork chops – I used boneless center-cut pork chops that were approximately 1-inch thick and 6 ounces each. Keep in mind that if you use pork chops with a bone or of a different thickness, the cook time will need to be adjusted.
- Vegetable oil & Butter – Using both to cook the pork chops adds extra flavor while ensuring they brown nicely.
- Apple cider vinegar – Adds some acidity and tart flavor to the glaze.
- Apple cider – You can also use apple juice but keep in mind apple juice tends to be sweeter with a less intense apple flavor.
- Dijon mustard – Adds some earthy and savory undertones to the glaze and pairs perfectly with apple cider.
- Garlic – Adds wonderful aromatics and flavor.
- Spices – Salt, pepper, minced fresh thyme, and red pepper flakes all season the dish.
Tips for Success
- Don’t skip the vinegar. The apple cider vinegar adds acidity to the dish, more so than the apple cider alone, and also helps to tenderize the pork. It does not make the dish taste like vinegar.
- Be patient. It does take about 15 minutes for the sauce to reduce. Low and slow. Your patience will be rewarded!
- Avoid overcooking. Note that the pork chops will likely be a bit pink in the center after you cook them in the first step. Pork needs to reach an internal temperature of 145F but you don’t want to overcook it as that can lead to dry, tough pork.
- Adjust the cooking time. If your pork chops are thinner or thicker than 1-inch or if you opt for bone-in pork chops, you will need to adjust the cooking time according.
Serving Suggestions
These pork chops pair well with a potato side dish, such as mashed potatoes, mashed sweet potatoes, scalloped potatoes, or au gratin potatoes, and a veggie side. Roasted carrots or green beans are both great options.
Proper Storage
- Fridge. Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer. Cool completely, then transfer to a freezer-safe airtight container. Freeze no longer than 2 months for best results. Thaw in the fridge overnight.
- Reheat. Reheat on the stovetop or in the microwave until warmed through, taking care not to dry out the pork.
More Pork Recipes To Try:
- Roasted Pork Tenderloin
- Pork Medallions
- Pork Chops with Caramelized Apples
- Air Fryer Pork Chops
- Slow Cooker Pork Carnitas
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Pork Chops with Apple Cider Glaze
Ingredients
- 6 (6 ounce) boneless center-cut pork chops, , 1-inch thick
- 1 teaspoon coarse salt
- 1 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 3 cloves garlic, , minced
- 1/4 cup apple cider vinegar
- 2 cups apple cider, (or apple juice)
- 1 teaspoon Dijon mustard
- 1 teaspoon minced thyme
- pinch of red pepper flakes
Instructions
- Pat the pork chops dry and season on both sides with the salt and black pepper.
- Heat oil and butter in a large heavy nonstick skillet over medium-high heat. Once shimmering, add the pork and cook, flipping once, until browned on both sides and a thermometer inserted in the center registers 145F, 4 to 6 minutes per side (they will be slightly pink in the center.) Transfer pork chops to a plate, cover with foil and keep warm.
- Add garlic to the skillet over medium heat and sauté until fragrant, about 20 seconds. Add apple cider vinegar and simmer, stirring to scrape up any brown bits, about 1 minute.
- Add apple cider, mustard, thyme, and red pepper flakes. Bring to a boil, then reduce heat slightly so it's a strong simmer, stirring every once in a while, for about 15 minutes and the liquid is reduced, thickens, and turns into a glaze. Season with a bit of salt and pepper.
- Return pork chops to the skillet with the sauce, along with any accumulated juices. Reheat slightly, 1-2 minutes per side.
- Serve with the glaze and enjoy!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Amy, thanks so much for this recipe. I finally put my leftover apple cider from Thanksgiving to use this evening. I scaled the recipe down to 2 servings and it was downright delightful for dinner tonight!