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Crispy Juicy Pan-Seared Pork Chops Easy Sweet Apple Cider Glaze Recipe

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This recipe features bone-in pork chops pan-seared to a crispy golden crust and finished with a sweet, tangy apple cider glaze that perfectly balances flavor and juiciness.

Ingredients

Scale
  • 4 bone-in pork chops (1-inch thick, about 6–8 ounces each)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil or neutral oil with a high smoke point
  • 1–2 tablespoons unsalted butter
  • 1 cup apple cider (fresh or unfiltered preferred)
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 2–3 sprigs fresh thyme (optional)
  • 1 teaspoon apple cider vinegar
  • Pinch of crushed red pepper flakes (optional for heat)

Instructions

  1. Pat the pork chops dry with paper towels, then season generously with salt and pepper on both sides.
  2. Place a heavy skillet or cast iron pan over medium-high heat and add about 1 tablespoon of olive oil. Heat until shimmering but not smoking, about 2-3 minutes.
  3. Lay the pork chops in the pan gently, cooking without moving them for 4-5 minutes until the bottom is golden brown and crusty.
  4. Flip the chops using tongs, reduce heat to medium, and cook another 4-5 minutes until the internal temperature reaches 140-145°F (60-63°C).
  5. Remove the pork chops from the pan and cover loosely with foil. Let rest for at least 5 minutes.
  6. In the same skillet, reduce heat to medium-low. Add butter and minced garlic, stirring until fragrant, about 30 seconds.
  7. Pour in the apple cider, Dijon mustard, and apple cider vinegar. Add thyme sprigs.
  8. Simmer the glaze gently, stirring occasionally, until it reduces by half and thickens to a syrupy consistency, about 8-10 minutes. Watch carefully to avoid burning.
  9. Remove thyme sprigs, return pork chops to the pan, and spoon glaze over them. Warm for 1-2 minutes to absorb flavors.
  10. Serve the pork chops drizzled with extra glaze and garnish with fresh thyme or parsley if desired.

Notes

Pat pork chops dry before seasoning to ensure a crispy crust. Do not overcrowd the pan to avoid steaming. Let pork chops rest after cooking to keep them juicy. Watch the glaze closely to prevent burning. For dairy-free, substitute butter with coconut oil. For a spicy twist, add crushed red pepper flakes to the glaze.

Nutrition

Keywords: pork chops, pan-seared pork chops, apple cider glaze, easy pork recipe, fall dinner, juicy pork chops, sweet glaze, quick dinner

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