Ingredients
Scale
- 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
