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

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This recipe features perfectly pan-seared pork chops with a crispy crust, complemented by a sweet and tangy apple cider glaze. It’s quick, easy, and perfect for cozy dinners.

Ingredients

Scale
  • Bone-in pork chops, about 1-inch thick
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil or vegetable oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, smashed
  • Fresh thyme sprigs (optional)
  • 1 cup apple cider
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Pinch of ground cinnamon (optional)

Instructions

  1. Pat pork chops dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let rest at room temperature for 15 minutes.
  2. Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. Heat until shimmering but not smoking, about 2 minutes.
  3. Place pork chops in the pan without crowding. Sear without moving for 4-5 minutes until golden brown. Flip chops and add 2 tablespoons unsalted butter, smashed garlic cloves, and thyme sprigs.
  4. Tilt the pan and spoon melted butter over the chops repeatedly for 3-4 minutes. Check doneness with a meat thermometer aiming for 145°F (63°C). If needed, reduce heat to medium and cook 2-3 more minutes per side.
  5. Remove chops from pan and tent with foil to rest.
  6. Discard garlic and thyme from the pan. Add 1 cup apple cider, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and a pinch of cinnamon. Stir and bring to a gentle boil over medium heat.
  7. Reduce glaze, stirring occasionally, until syrupy and thickened, about 6-8 minutes.
  8. Return pork chops to the pan and spoon glaze over to coat evenly. Warm through for 1-2 minutes.
  9. Serve pork chops with extra glaze spooned on top and garnish with fresh thyme if desired.

Notes

Pat pork chops dry before seasoning to ensure a crispy crust. Do not overcrowd the pan to avoid steaming. Use medium-high heat for searing and baste with butter, garlic, and herbs for flavor. Let meat rest after cooking to retain juices. Reduce glaze patiently to achieve syrupy consistency. Add a splash of water or cider if glaze thickens too much. Use a meat thermometer to avoid overcooking.

Nutrition

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

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