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Tender Pan-Seared Pork Chops with Apple Cider Glaze

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A quick and easy weeknight dinner featuring thick-cut pork chops seared to perfection and coated in a sticky, tart-sweet apple cider glaze. This recipe relies on simple ingredients and smart techniques to ensure juicy, flavorful meat.

Ingredients

Scale
  • 4 bone-in, thick-cut pork chops (1 to 1.5 inches thick)
  • 2 tablespoons neutral oil (e.g., avocado or refined coconut oil)
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced finely
  • 1 teaspoon dry thyme (or fresh thyme)
  • Kosher salt and freshly cracked black pepper
  • 1 cup 100% pure apple cider
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon or yellow mustard

Instructions

  1. Remove pork chops from the fridge and let them sit at room temperature for 15-20 minutes. Pat them completely dry with paper towels and season generously on both sides with kosher salt and black pepper.
  2. Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add the neutral oil and wait until it shimmers and just starts to smoke.
  3. Sear the pork chops in the hot pan for 4-5 minutes per side without moving them initially to develop a deep golden-brown crust. If chops are very thick, reduce heat slightly after flipping. Remove chops to a plate and tent loosely with foil.
  4. Reduce heat to medium. Add butter to the same pan. Once melted and foaming, add minced garlic and thyme. Stir constantly for 30-60 seconds until fragrant, being careful not to burn the garlic.
  5. Pour in the apple cider, scraping up any browned bits (fond) from the bottom of the pan. Add apple cider vinegar, honey, and mustard. Simmer vigorously until the liquid reduces by half and becomes syrupy, coating the back of a spoon (about 5-7 minutes).
  6. Return the pork chops to the pan, nestling them into the glaze. Spoon glaze over the top and let sit for 1-2 minutes to absorb flavor.
  7. Check the internal temperature with an instant-read thermometer; it should reach 145°F (63°C).
  8. Transfer chops to a serving platter and spoon the remaining thickened glaze over the top. Garnish with fresh thyme if desired and serve immediately.

Notes

Ensure pork chops are patted completely dry before seasoning to ensure a good sear. Do not overcrowd the pan; cook in batches if necessary to avoid steaming. Let the meat rest under foil while making the glaze to retain juices. The glaze should be syrupy, not watery, but not so thick that it becomes hard candy. For a spicy kick, add red pepper flakes to the glaze.

Nutrition

Keywords: pork chops, apple cider glaze, quick dinner, weeknight meals, pan-seared pork, easy recipes, comfort food

Find it online: https://lirafood.com/tender-pan-seared-pork-chops-best-15-min-apple-cider-glaze/