Pork chops with a glossy apple cider glaze is really easy, and while there's no starch or extra butter involved, it reduces quickly to a thick, rich, sweet-tart apple syrup.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 pork chops
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season pork chops with salt and black pepper.

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  • Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.

  • Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.

  • Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.

Nutrition Facts

237 calories; protein 21.7g 44% DV; carbohydrates 11.8g 4% DV; fat 10.6g 16% DV; cholesterol 59.4mg 20% DV; sodium 101.5mg 4% DV. Full Nutrition
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Reviews (212)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2012
We loved this one! I had bone-in chops on hand so I used those. I also subbed apple juice for the apple cider, which worked out beautifully. As it was reducing I became impatient and decided to thicken it slightly to a glaze consistency with a cornstarch/water slurry. Both Hubs and I really enjoyed these and I will definitely be making them again! Thank you Chef John! Read More
(71)

Most helpful critical review

Rating: 2 stars
12/03/2014
I really did not like this at all nor did anyone in my family. The apple cider vinegar was overwhelming. Also the glaze remained liquidy and less glaze-like after cooking down for 4 minutes so I added cornstarch and tried to fix the glaze. Read More
(10)
272 Ratings
  • 5 star values: 183
  • 4 star values: 66
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
11/12/2012
We loved this one! I had bone-in chops on hand so I used those. I also subbed apple juice for the apple cider, which worked out beautifully. As it was reducing I became impatient and decided to thicken it slightly to a glaze consistency with a cornstarch/water slurry. Both Hubs and I really enjoyed these and I will definitely be making them again! Thank you Chef John! Read More
(71)
Rating: 4 stars
11/04/2012
Very good tangy flavor. When I think of a glaze I usually like a sticky almost crispy coating this didn't cook down and coat the pork chops like a glaze would. But all in all very simple and great taste! Read More
(44)
Rating: 4 stars
11/20/2012
I don't eat meat so I have no instinct for cooking it. I made these for my family and they loved it. Really simple. Read More
(36)
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Rating: 5 stars
10/06/2013
These pork chops were DELICIOUS!! Everyone in my family LOVED them, including my 4 year old. He kept asking for more "poke chops" haha! I made this recipe as directed. I know someone mentioned in their review that they didn't really get a sticky glaze, but I absolutely did. You just have to be patient with the reduction. Also - if you are considering using dried rosemary that you have in your spice rack, I would implore you to use fresh rosemary instead. Nothing beats the taste when you use fresh spices (in anything really. In my opinion a totally different flavor than when you use the dried spices that come in your spice rack! Rosemary has become one of my favorite spices but only when fresh and it's a wonderful addition in this recipe!! Thanks chef John for a superb recipe! This is definitely going into our regular rotation. Read More
(28)
Rating: 5 stars
05/08/2013
We made a variation of this recipe and it was dynamite! Didn't have apple cider on hand so added 1/2 cup plain unsweetened applesauce plus 1 tsp. honey (didn't need to reduce the sauce). We also skipped the mustard and red pepper because we didn't think the kids would like them (didn't matter - they didn't like the vinegar smell so didn't want the sauce anyway, but were perfectly happy with the plain pork chops). But don't skip the rosemary - it really brought all the tastes together. Read More
(21)
Rating: 5 stars
09/15/2013
It takes a lot longer to reduce the sauce. More like 20 minutes at medium heat instead of 3 to 4. Great tasting! I'd make it again. Read More
(20)
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Rating: 4 stars
11/20/2012
This was really easy to make. I loved the complex flavor. However you must cook the glaze down longer than stated in order for it to thicken. Read More
(18)
Rating: 5 stars
11/01/2013
Just searched around and was so happy to find this recipe again. I won't forget to save it in my recipe box this time! I made it about a month ago and have been thinking about it since then. So juicy flavorful and perfect for autumn. Not cloyingly sweet like many apple and pork recipes. A 5-star review means a lot from me--I'm a tough critic. But even my hubby raved about this recipe. WTG Chef John! Read More
(15)
Rating: 5 stars
02/12/2015
This is one of my top ten recipes. my family loves it the only addition I make to it is that I chop two or three apples into cubes and add it when pouring the cider the apples cook and taste amazing. I really enjoy John's videos very clear and excellent. Read More
(13)
Rating: 2 stars
12/03/2014
I really did not like this at all nor did anyone in my family. The apple cider vinegar was overwhelming. Also the glaze remained liquidy and less glaze-like after cooking down for 4 minutes so I added cornstarch and tried to fix the glaze. Read More
(10)
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