When it comes to making dinner, finding a recipe that strikes the right balance between simple preparation and great taste can feel like a challenge. That’s why recipes like Cider Glazed Pork Chops come in handy. They’re easy to make, take less than 30 minutes from start to finish, and offer a lot of flavor with minimal effort.
Pork chops are a versatile cut of meat that can be grilled, baked, or pan-fried, and they tend to cook quickly. Adding a cider glaze brings something special to the dish. The combination of apple cider and pork is a classic, and the glaze elevates the meal without making it complicated. It’s a great option when you’re looking for something to make on a weeknight, but it’s also impressive enough to serve for guests.
In this post, we’ll walk through the steps to create cider-glazed pork chops, some helpful tips to make the process smooth, and a few ideas on what to serve alongside this dish. You don’t need a lot of fancy ingredients or complicated cooking methods—just a few items from your pantry and a good-quality pork chop. Let’s get started.
Ingredients Overview
Here’s a quick look at what you’ll need to make these cider-glazed pork chops:
- Pork chops: This recipe calls for bone-in pork chops, which tend to be more flavorful and cook evenly. You can use boneless pork chops, but be mindful that they cook faster.
- Apple cider and vinegar: These form the base of the glaze. The apple cider adds sweetness, while the vinegar brings in some acidity to balance the flavors.
- Dijon mustard: This adds a bit of sharpness to the glaze, which complements the cider without overpowering it.
- Brown sugar: Used to help thicken the glaze and bring out the natural sweetness of the cider.
- Fresh thyme (or dried): Thyme pairs well with both pork and apple, adding a subtle herbal note to the dish. If you don’t have fresh thyme, dried works just as well.
- Garlic and butter: These add depth to the glaze and give the pork chops a rich finish.
You probably have most of these ingredients on hand, and you can find the rest at any grocery store.
Step-by-Step Cooking Guide
1. Preparing the Pork Chops
First, take your pork chops out of the fridge about 10-15 minutes before you plan to cook. Letting them come closer to room temperature ensures they cook evenly. Season the pork chops on both sides with salt, pepper, and thyme.
You’ll want to use a heavy skillet, like cast iron, for this recipe. Heat the skillet over medium-high heat and add a bit of oil. Once the pan is hot, add the pork chops, making sure not to crowd them. If you’re cooking more than four chops, consider doing it in batches.
Let the pork chops sear for 4-5 minutes on each side. You’re looking for a nice golden-brown crust on the outside. The inside will finish cooking later when you add the glaze, so don’t worry if the center isn’t fully cooked at this stage.
Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet
- Signature Teardrop Handle
- Use in the Oven, on the Stove, on the Grill, or Over a Campfire
2. Making the Cider Glaze
Once your pork chops are seared, remove them from the skillet and set them aside on a plate. Lower the heat to medium, then add the minced garlic to the skillet. Let it cook for about a minute until it becomes fragrant.
Next, pour in the apple cider and apple cider vinegar, and stir in the Dijon mustard and brown sugar. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet—these bits add flavor to the glaze.
Let the cider mixture simmer for about 5-7 minutes, stirring occasionally. You’ll want it to reduce by half and thicken up. It should start to look more like a glaze rather than a sauce.
3. Finishing the Pork Chops
Once the glaze is ready, return the pork chops to the skillet. Spoon the glaze over the chops as they finish cooking, which should take about 3-5 minutes more. Use a meat thermometer to check the internal temperature; you’re aiming for 145°F. This ensures the pork is cooked through but still juicy.
Right before serving, stir in the butter to give the glaze a smooth, rich texture. Spoon the remaining glaze over the pork chops on the plate.
What to Serve with Cider Glazed Pork Chops
Cider-glazed pork chops are flavorful enough to stand on their own, but pairing them with the right sides can complete the meal. Here are a few suggestions:
- Mashed potatoes: The classic pairing. The creaminess of mashed potatoes balances the tangy sweetness of the glaze.
- Roasted vegetables: Try roasting carrots, Brussels sprouts, or sweet potatoes. Their natural sweetness pairs well with the pork. This would also work great with Broccoli Pasta.
- Rice or quinoa: If you’re looking for a lighter side, both rice and quinoa work well and soak up the extra glaze nicely.
- Salad: A fresh green salad with a simple vinaigrette can help lighten up the meal and add some crunch.
Feel free to mix and match depending on what you have on hand or what’s in season.
Tips for Making the Best Pork Chops
Even though this recipe is straightforward, here are a few tips to ensure your pork chops turn out perfectly:
- Don’t skip the sear: Getting a nice crust on your pork chops is key to locking in moisture and adding flavor. Make sure your pan is hot before adding the pork, and don’t move the chops around once they’re in the pan. Let them develop that golden-brown sear.
- Watch the glaze closely: Reducing the cider into a glaze can happen quickly, so keep an eye on it. You want it thick enough to coat the back of a spoon but not so thick that it starts to burn.
- Use a meat thermometer: Pork can dry out quickly if it’s overcooked. Using a thermometer helps you know exactly when to pull the chops from the pan. The ideal internal temperature is 145°F, followed by a short rest before serving.
- Rest the meat: Let your pork chops rest for 3-5 minutes before cutting into them. This helps the juices redistribute, keeping the meat tender and moist.
Variations and Substitutions
If you want to switch things up, there are a few ways you can adjust this recipe to suit your tastes or dietary needs:
- Swap out the cider: If you don’t have apple cider, you can use apple juice. Keep in mind that apple juice is a bit sweeter, so you may want to reduce the amount of sugar in the glaze.
- Use different herbs: Thyme is a great choice for this dish, but you can also use rosemary or sage if you prefer. These herbs work well with both pork and apple flavors.
- Try boneless pork chops: You can substitute boneless pork chops, but keep in mind that they cook faster. Be sure to adjust the cooking time accordingly to avoid overcooking.
- Add fruit: For a twist, add thinly sliced apples or pears to the skillet during the last few minutes of cooking. The fruit will caramelize in the glaze, adding an extra layer of flavor.
Storing and Reheating
If you have leftovers, store the pork chops in an airtight container in the refrigerator for up to three days. The glaze will thicken as it cools, but you can reheat the chops in a skillet with a little water or chicken broth to loosen it up.
To reheat, warm the pork chops over medium heat in a skillet, spooning the glaze over them as they heat through. Alternatively, you can microwave them, but the skillet method will help maintain their texture.
Final Thoughts
Cider-glazed pork chops are a great recipe to have in your rotation. They’re quick, simple, and bring a nice balance of flavors that feel just right, especially in the cooler months when apple cider is easy to find. You don’t need a lot of time or fancy ingredients to make this meal come together, and it’s versatile enough to pair with a wide variety of sides.
Whether you’re looking for an easy weeknight dinner or a dish to impress guests, this recipe fits the bill. Plus, with a few simple tweaks, you can make it your own. Give it a try the next time you’re in the mood for something satisfying without spending hours in the kitchen.
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Cider Glazed Pork Chops
These juicy pork chops are glazed with a sweet and tangy apple cider reduction, offering the perfect blend of autumn flavors.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 4 boneless pork chops (about 1 inch thick)
- 1 cup apple cider
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare the Pork Chops: Season both sides of the pork chops with salt, pepper, and thyme.
- Sear the Pork Chops: Heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes on each side, until golden brown. Remove chops from the skillet and set aside.
- Make the Cider Glaze: In the same skillet, reduce heat to medium and add the minced garlic. Cook for 1 minute until fragrant. Then, pour in the apple cider, apple cider vinegar, Dijon mustard, and brown sugar. Stir well, scraping up any browned bits from the pan.
- Simmer the Glaze: Let the mixture simmer for 5-7 minutes, stirring occasionally, until it reduces by about half and thickens to a glaze consistency.
- Finish Cooking the Pork Chops: Return the pork chops to the skillet, spoon the cider glaze over them, and continue cooking for another 3-5 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C).
- Add Butter: Stir in the butter to finish the glaze, coating the pork chops as they finish cooking.
- Serve: Serve the pork chops drizzled with extra cider glaze and a sprinkle of fresh thyme, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
