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Pork chops with apple cider glaze recipe

Pork chops with apple cider glaze recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork chop

Pork chops with a glossy apple cider glaze is really easy to make. There's no flour or extra butter involved so the sauce reduces really quickly.

37 people made this

IngredientsServes: 6

  • 6 boneless pork chops
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 4 tablespoons apple cider vinegar
  • 475ml cider or apple juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon finely chopped fresh rosemary
  • 1 pinch dried chilli flakes

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Season pork chops with salt and black pepper.
  2. Heat oil and butter in a heavy pan 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. Remove pan from the heat; transfer pork chops to a plate.
  3. 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 the boil; cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and chilli flakes; season with salt and black pepper to taste.
  4. Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.

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Reviews & ratingsAverage global rating:(237)

Reviews in English (185)

by bellepepper

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!-12 Nov 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!-04 Nov 2012

Apple cider pork chops make a great weeknight supper because they’re ready in 30 minutes and come together in one pan for easy clean-up.

Even though the technique here is simple (caramelization), the sauce really brings the flavors together. After building fond in the pan from browning the pork, apple cider is used to mop up all that flavor into one sweet and tangy reduction.

A reduction is simply a liquid that is simmered until it reduces and thickens. What you get is a stickier, more concentrated glaze complete with fresh garlic and rosemary.

Ingredient Tip: This is a terrific Fall dish because it’s a great way to use some of that high quality apple cider. I like the unfiltered or mulled apple cider. You’ll need about 2 cups for this recipe.

What’s really important to maximize the flavor of this one pan recipe is to allow plenty of time for caramelization in the first step, where the pork gets browned on each side.

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YUM! I'm cutting and pasting to my "to try" list! Thanks!


Did you buy fresh cider or use something bottled from the market?


Compumom, we have fresh cider cause we are in apple country.

Dishes - get out! You've never had a pork chop? That just amazes me :) I served cubed butternut squash roasted with rosemary and just a plain baked potato and of course you know that Ken had his salad (and so did I).

I'm sure you could just make the sauce by itself and use it over a pork tenderloin, if you'd like. But, I'm a pork chop lover here and its hard for me to think that somebody has never had one! Just FYI - I buy the center cut, loin chops (with a bone). You can also buy boneless but they can get to be very tough if you're not careful. I think this recipe would do well with a boneless chop, but boneless chops just needs a short cooking time - maybe 3-4 minutes a side, otherwise you'll get little hockey pucks.

Apple Cider Glazed Pork Chops

Juicy panfried pork chops coated with a delicious apple-cider glaze that is out of this world. Apple Cider Glazed Pork Chops look like a 5 star dish but are incredibly easy to make. You’ll never want to eat a plain boring pork chop again!

Sometimes I really want to impress people or just my teenagers with a beautiful main dish. My Apple Cider Glazed Pork Chops are great because they can be a simple or fancy dish. The best thing is that they are really easy to make with just 5 ingredients. My favorite kind of recipe, simple and beautiful. The recipe works great with any size center-cut pork chop, thick or thin, but be sure to adjust the cooking time. Either bone-in or boneless pork chops are great options too. Be very careful not to overcook the pork! Overcooked pork will taste tough and be hard to chew. Make sure the oil is shimmering and the pan is hot before adding the pork chops so they will brown. Each side will only take a few minutes to cook depending on the size of the pork chop. I hope you enjoy my Apple Cider Pork Chops as much as I do!


  • Center-cut pork chops, bone-in or boneless
  • Canola oil
  • Apple cider
  • Light brown sugar
  • Whole grain-mustard
  • Salt
  • Ground black pepper

Apple Cider Pork Chops

Apple Cider Pork Chops


  • 4 bone-in thick-cut pork chops
  • 4 T grass-fed butter
  • 1 cup all-natural apple cider
  • 1-2 medium red apples, sliced thin
  • salt and pepper

How To Make It:

1. Preheat oven to 400 degrees and melt 1 tablespoon of butter in a large oven-proof skillet over medium-high heat.

2. Season both sides of the pork chops with salt and pepper to taste, and carefully lay each chop in the skillet . Cook for 3-4 minutes per side or until the meat has browned.

3. Transfer the skillet to the oven and cook for 20-30 minutes or until internal temperature reaches 160 degrees.

4. Transfer the cooked pork chops to a serving platter while you prepare the apple cider glaze. In the same skillet, add apple cider and sliced apples and cook over a medium-high heat to reduce by about half, about 10-15 minutes.

5. Drizzle apple cider glaze over the pork chops and top with the sliced apples. Enjoy!

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About Deanna Dorman

Deanna is an ACE® certified personal trainer, Balanced Body® Pilates instructor, and NASM® Fitness Nutrition Specialist. She is passionate about inspiring others to lead a healthier lifestyle through fun workouts and healthy food. When she’s not creating new workouts and recipes for her blog The Live Fit Girls she enjoys running with her two dogs and traveling.

Apple Cider Boneless Pork Chops

Pork chops are so lean today and fast cooking, which makes them a great weekday meal that doesn't require a lot of work. Because pork is so lean though, it can be bland. This finishing glaze fixes that and makes for a tasty, fast and easy dinner. The only thing to remember is that they cook very quickly and to take care not to cook them to death!

As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below.

Season pork chops on both sides with seasoning salt or a Creole/Cajun seasoning. You can also simply use salt and pepper. I used my indoor grill for the chops, but for skillet cooking, heat oil is a large skillet over high heat and sear chops on first side for 4 minutes. Reduce to medium, turn and continue cooking another 4 to 6 minutes, or until internal temperature reaches about 145 degrees F on an instant read thermometer, when inserted into side of thickest chop. Actual time will depend on how thick the pork chops are, so don't overcook! Remove and set aside.

Add cider to skillet and bring to a boil, scraping up any browned bits from the bottom. Whisk in brown sugar and mustard, boiling until mixture is reduced and slightly thickened. Stir in butter, thyme and parsley. Return chops to pan, turning to coat and to just to warm through.

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For more of my favorite pork chop recipes, check out the collection on my Pinterest page!

Recipe: Apple Cider Pork Chops

Yield: About 4 to 6 servings

  • 4 to 6 center-cut boneless pork chops
  • 1/2 teaspoon seasoning salt or Creole/Cajun seasoning , or to taste
  • 2 tablespoons canola oil
  • 1-1/2 cups apple cider or juice
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon Creole mustard
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 tablespoo n butter

Season pork chops on both sides. Heat oil is a large skillet over high heat and sear chops on first side for 4 minutes. Reduce to medium, turn and continue cooking another 4 to 6 minutes, or until internal temperature reaches 145 degrees F on an instant read thermometer, when inserted into side of thickest chop. Actual time will depend on the thickness of the pork chops. Remove and set aside.

Add cider to skillet and bring to a boil, scraping up any browned bits from the bottom. Whisk in brown sugar and mustard, boiling until mixture is reduced and slightly thickened. Stir in butter, thyme and parsley. Return chops to pan, turning to coat and to just to warm through. Serve immediately with sauce spooned on top.

Cook's Notes: May also grill chops with same process sear on high heat for 4 minutes, reduce temperature slightly, turn and continue cooking to internal reading of 145 degrees F. Prepare pan sauce in separate skillet.

Check These Recipes Out Too Y’all!

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Apple Cider Glazed Pork Chops Recipes

Light your gas or charcoal grill and heat to medium high heat.

In a small saucepan, prepare the glaze by combining the apple cider, maple syrup, Dijon mustard, crushed red pepper flakes, and salt. Bring to a simmer. While the cider comes to a simmer, prepare the pork rub. In a small bowl combine the brown sugar, chili powder, garlic powder, salt and pepper. Mix thoroughly with a fork. Add the oil to the spice mixture. It will be the consistency of a crumbly paste. Pat the pork chops dry with paper towels, and then cover the chops on all sides with the spice rub.

Put the spice covered pork chops on the heated grill, and thoroughly brush with the cider glaze. Grill for about 6 minutes. Flip the chops and thoroughly brush with the glaze on the other side. Grill for about 2 more minutes, flip and brush again. Repeat this process until the chops cook for 10-12 minutes total, and reach an internal temperature of 145 degrees. Its okay for pork to have a little pink in the middle.

If you're also grilling apples, brush the halved apples with glaze and grill for about 5-6 minutes. No need to flip. Serve along with the chops.

Bacon Wrapped Pork Chops With Apple Cider Vinegar Glaze

That’s a pretty fancy name for such a simple dish. Many of my entrees feature cream. This one doesn’t and can be made Paleo or dairy-free just by subbing olive oil for the butter at the end. The star of the recipe is plain old apple cider vinegar – I like Braggs, but use what you have.

Vinegar makes a terrific pan sauce. Reducing the vinegar concentrates and mellows the flavor producing a little acidic bite with a touch of sweetness. You can increase the sweetness in the sauce by using maple bacon or adding a little sweetener. I did. But it doesn’t need much, so taste and adjust the final seasoning at the end.

WARNING: Make sure not to stand right over the pan while the sauce reduces, because the steam is quite pungent. You don’t want to burn your nose!

Apple Cider Glazed Pork Chops Recipe

Ingredients for the Glaze

  • ½ cup white vinegar
  • ¼ cup brown sugar
  • ⅓ cup apple cider
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce

Additional Ingredients

  • 6 to 8 pork chops, cut ¾ to 1 inch in thickness–choose center-cut boneless pork chops for best results and ease in cooking
  • Oil for cooking
  • Salt and pepper

Step 1: Allow the pork chops to sit out on the counter for about fifteen to twenty minutes to let them come to room temperature.

Using a very sharp knife, trim away excess fat on the chops. To keep the pork chops from curling up while you are browning them, cut two slits through the fat along the edges of the chops just barely into the meat. You should make your cuts several inches apart.

Step 2: Using a paper towel, blot up extra moisture from the surface of the meat. Salt and pepper the chops liberally on both sides.

Now you can prepare the glaze. In a small bowl combine all of the glaze ingredients and whisk them well to combine them. Set the glaze aside until needed.

Step 3: Heat three or four tablespoons of cooking oil in a large skillet over medium heat.

Add the pork chops to the hot oil taking care not to splatter yourself with oil. Cook the chops on one side until they are golden brown on the bottom.

This should take about 5 minutes. Using tongs, flip the pork chops and allow them to cook on the other side for about a minute. Remove the chops to a platter and pour off the oil from the pan.

Step 4: Put the pork chops back in the skillet and pour in the glaze mixture.

Cook over medium heat for about six or seven minutes. You can use a meat thermometer to check the temperature of the chops. It should register between 140 and 145 degrees Fahrenheit. Take the chops out of the skillet and place them on a clean platter.

Do not reuse the previous platter to avoid cross-contamination. Take the skillet off the heat. Cover the chops with aluminum foil for about five minutes. The chops will continue to cook while resting. After about five minutes they should test at around 150 degrees on a meat thermometer.

Step 5: Working carefully, pour the accumulated juices from the bottom of the platter back into the skillet with the remaining glaze.

Return the skillet to the heat and simmer, stirring constantly with a whisk until the glaze thickens. This should take between three to five minutes.

Return the pork chops to the skillet, turning them to coat them fully in the glaze.

Place the chops back on the platter, spooning the rest of the glaze over top of the chops. Serve.

April Freeman enjoys creating all kinds of recipes for her friends and family from her country kitchen in Middle Tennessee. She and her family raise beef cattle, chickens, and all sorts of fruits and veggies on their farm, and she specializes in featuring farm-fresh foods in the recipes that she creates and serves. April says that her slogan is “Are you hungry?” and she feels that one way of showing love and connecting with others is to serve delicious favorite foods to others. Her favorite thing to cook is pies of all kinds.

Juicy Instant Pot Pork Chops

Instant Pot Apple Cider Pork Chops are so soft, juicy and tender that this might become the only way you cook pork chops going forward. I love a good and easy recipe, and this one, guys, is a keeper.

The best part of this recipe is that you can put a full meal on the table with minimum effort and a fraction of the time. All this is possible while using only the Pressure Cooker!

The pork chops, potatoes, and carrots are cooked at the same time in the IP. Once everything is done, a flavorful and super easy apple cider sauce is made. This delicious homemade recipe is another great combo of sweet and savory, the apple cider mustard sauce has just the right amount of sweetness and slight tanginess to tie this meal together. Astonishingly delicious! Watch the video below with detailed steps on how to make this recipe.


We have made this delicious recipe multiple times, and in our view, the secret starts with the meat. We recommend:


  • Using thin cut pork chops can result in dry meat. Since the chops will be cooked under pressure, the meat tends to dry out if it is thin cut. Also, it might not have the best look to it.
  • The best alternative to cooking the thin cut pork chops would be cooking them on the stovetop.


  • If you prefer eating boneless pork chops, make sure to use thicker size cuts. Also, it will result in a tender and juicier meat.
  • It&rsquos important to note, that the meat is done when it reaches an internal temperature of 145 degrees F.


  • This is what we usually use, and is what makes this dish so special and juicy.
  • Try to use bone-in pork chops, this results in a flavorful and tasty meal.
  • Similarly, the bone-in helps insulate the meat and keep the chops tender, juicy and very moist.

How Long To Cook Pork Chops In Instant Pot?

This usually depends on size and thickness. Also, if you decided to cook frozen pork chops in the instant pot, the time will increase as well. As a general guideline, I use bone-in chops about 3/4&Prime to 1&Prime thick.

Because the meat is cooked under pressure, you want to go with a thicked cut. This will result in a tender, juicy, and flavorful meal. The cooking time is as follows:

  • Bone-In Center Cut Chops: about 15-18 minutes.
  • Boneless Loin Chops: the cooking time should be set to 8-10 minutes.
  • Pork Steaks about 1&Prime thick: the cooking time should be about 18 to 20 minutes.
  • Frozen chops: when cooking frozen meat in the pressure cooker, the time will always increase by about 5-8 minutes. Also, if you decided to go with frozen meat, then skip the searing step.

What is the Safe Cooking Temperature for Pork Chops?

According to USDA, it is safe and recommended to consume them when the internal temperature reaches 145 degrees F with a 3 minutes rest time. Use a meat thermometer to check the temperature.

Also, if after cooking the meat the internal temperature is lower than desired, then add the chops back to the IP, and cook for a few more minutes.

Why are My Instant Pot Pork Chops Tough & Dry?

The main reason you ended up with dry or tough meat would be because you have overcooked them. Also, remember that pork chops are usually lean, and does not require a lot of cooking time.

Therefore, for the best result, I would recommend using thicker cuts, and also bone-in chops that are well-marbled.

What to serve with Apple Cider Pork Chops?

This dish is super juicy and flavorful. You can serve it with the gravy and your favorite side dishes. We love this over:

What is a 10 Minutes Natural Pressure Release?

A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, and wait 10 minutes, after which you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker, wait 10 minutes and after that open the valve.

A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel-cut oats. This method prevents any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.


Absolutely! Just make sure, before freezing that the meat is completely cooled. Then, transfer it into freezer-safe containers or heavy-duty freezer bags. Lastly, label with the date, and freeze for up to 3 months, or longer if you use a deep freezer.

Watch the video: Gordon Ramsay Teaches How To Pan Roast A Pork Chop. The F Word With Foxy Games (July 2022).


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