If you're craving a perfect blend of savory and sweet, this Apple Cider Glazed Pork Chops recipe is for you. The apple cider glaze adds a touch of autumn warmth to succulent pork chops, making it an ideal dish for cozy nights in.
Pork chops are the star of the show here. Opt for bone-in chops for maximum flavor and tenderness. The apple cider serves as the base for our glaze, lending a naturally sweet and tangy note, while apple cider vinegar adds a touch of acidity to balance sweetness. Brown sugar helps caramelize the glaze, enhancing the meaty richness. Dijon mustard adds a subtle kick and depth. Olive oil is our go-to for searing the chops, and minced garlic infuses the dish with aromatic warmth. Finally, a sprinkle of fresh thyme leaves gives a hint of earthiness, elevating the overall flavor profile.
These pork chops pair beautifully with roasted root vegetables or a simple garlic mashed potato. For a lighter option, try a crisp green salad with roasted nuts and a tangy vinaigrette. A chilled glass of Riesling or a warm apple cider complements the dish nicely.
First, let's get your oven preheated to 375°F. While that's warming up, grab a small saucepan. Combine your apple cider, apple cider vinegar, brown sugar, Dijon mustard, minced garlic, and those fresh thyme leaves. Bring everything to a boil over medium heat, then dial it down to a simmer. You’ll want this to reduce by half, which should take about 10-15 minutes. This is your glaze, so keep an eye on it.
While the glaze is doing its thing, pat your pork chops dry with some paper towels. A dry surface is key to getting a good sear. Season them generously with salt and pepper on both sides. Now, heat up a large oven-proof skillet over medium-high heat and add the olive oil. Once the oil is shimmering, place your pork chops in the skillet. Sear them for about 3 minutes on each side until they’re beautifully golden brown.
Once seared, pour that reduced apple cider glaze over the pork chops. Carefully transfer the skillet to your preheated oven. Let them bake for 15-20 minutes until they’re cooked through and the internal temperature hits 145°F. Once done, pull them out and give them a 5-minute rest. This helps the juices redistribute, ensuring each bite is succulent. Drizzle with any remaining glaze from the pan before serving.
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