Cider Glazed Pork Chops

These Cider Glazed Pork Chops have the perfect combination of sweet and savory! Serve with mashed potatoes and garden salad for a satisfying and delicious meal. Enjoy!

Cider Glazed Pork Chops

Photo by Chelsea C.

  • Prep Time


  • Total Time


  • Servings



  • 6

    (6-ounce) boneless center-cut pork chops

  • Salt and ground black pepper, to taste

  • 1

    tablespoon vegetable oil

  • 1

    tablespoon butter

  • 3

    cloves garlic, minced

  • ¼

    cup apple cider vinegar

  • 2

    cups apple cider

  • 1

    teaspoon Dijon mustard

  • 1

    teaspoon rosemary, minced

  • 1

    pinch red pepper flakes


Season pork chops with salt and black pepper. 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°F (63°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.


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