Oh, fall flavors! There’s just something so cozy and inviting about them, isn’t there? That’s exactly why I fell head-over-heels for these apple cider glazed pork chops. They manage to taste like a fancy weekend dinner, but the real magic? They’re totally doable and quick enough for a busy weeknight. I remember first trying to nail this one after a crisp afternoon apple picking trip, wanting to capture that cozy, slightly sweet, slightly tart vibe. It took a few tries to get the glaze just right – not too thin, not too thick, you know? But when I finally got that perfect balance of sweet apple cider, tangy vinegar, and tender pork, it was pure comfort on a plate. As a home cook who loves to bring those special moments home, perfecting this dish has been such a joy, and I can’t wait for you to try it! You can learn more about my kitchen adventures and how much food means to me over on my About page! Don’t forget to follow along on Facebook for more kitchen fun!
- Why You'll Love These Apple Cider Glazed Pork Chops
- Gather Your Ingredients for Apple Cider Glazed Pork Chops
- How to Make Apple Cider Glazed Pork Chops: Step-by-Step
- Tips for Perfectly Juicy Apple Cider Glazed Pork Chops
- Ingredient Notes and Substitutions
- Serving Suggestions for Apple Pork Pairing
- Frequently Asked Questions about Apple Cider Glazed Pork Chops
- Estimated Nutritional Information
- Share Your Apple Cider Glazed Pork Chop Creations!
Why You’ll Love These Apple Cider Glazed Pork Chops
Seriously, once you try these, you’ll see why they’re a keeper! Here’s the lowdown:
- Super Easy Weeknight Dinner: We’re talking ready in about 35 minutes, start to finish. Perfect for those nights you want something delicious without the fuss!
- Incredible Flavor Combo: The sweet tang of the apple cider glaze mixed with the savory pork and tender apples and onions? It’s a match made in autumn heaven.
- Juicy, Tender Pork Every Time: My foolproof method ensures you get perfectly cooked, moist pork chops, not those sad, dry hockey pucks.
- Impressive Presentation: They look and taste like you spent hours on them, making them great for company or just a special treat for yourself.
- Cozy Fall Vibes: This dish just screams comfort and warmth. It’s the perfect way to welcome cooler weather and all those cozy feelings.
Gather Your Ingredients for Apple Cider Glazed Pork Chops
Alright, let’s get our kitchen prepped! The beauty of these apple cider glazed pork chops is how simple the ingredient list is. You probably have most of this stuff already! First up, you’ll want two nice, thick bone-in pork chops. They tend to stay juicier, but boneless work too, just keep an eye on the cooking time! We need about a tablespoon of olive oil for searing, and a tablespoon of butter – because butter makes everything better, right? For our apples and onions, grab one medium apple – Fuji or Honeycrisp are fantastic here – cored and sliced up nice. Half a medium onion, also sliced, adds such a great sweet bite.
Now for that amazing glaze: you’ll need a cup of good apple cider. I like to use one that’s not *too* sweet, maybe with a little tartness. Then, a quarter cup of apple cider vinegar kicks in for that lovely tang. A tablespoon of Dijon mustard is my secret weapon for depth, and if you have it, a teaspoon of fresh sage chopped up brings out the best in pork and apples. Of course, salt and freshly ground black pepper to taste are essential! It’s all about these few quality ingredients coming together perfectly. You can find tons of other main dish ideas on my Main Dishes page!
How to Make Apple Cider Glazed Pork Chops: Step-by-Step
Alright, let’s get these glorious apple cider glazed pork chops onto your plate! It’s really not complicated, I promise. We’re going to start by making sure our chops are prepped perfectly.
Preparing the Pork Chops
First things first, grab some paper towels and give those pork chops a good pat-down. Seriously, this is key! Getting them really dry helps them get that golden-brown sear we’re after. Then, season them up well on all sides with salt and pepper. Heat up a tablespoon of olive oil in a nice, big skillet – a cast iron one is my favorite for this! – over medium-high heat. Once it’s shimmering hot, gently lay your chops in. Let them sizzle away for about 3 to 4 minutes per side. You want a beautiful, even brown crust. Bone-in chops might take a smidge longer than boneless, but that crust is pure flavor gold!
Sautéing Apples and Onions
Now, take those gorgeous seared pork chops out of the pan and set them aside on a plate for a moment. Add that extra tablespoon of butter to the same skillet. Toss in your sliced apples and onions. Let them cook down, stirring occasionally, until they’re softened and just starting to get a little bit caramelized, about 5 to 7 minutes. This is where that natural sweetness really starts to build!
Creating the Apple Cider Glaze
Time for the star of the show – that incredible glaze! Pour in your apple cider and apple cider vinegar. Give everything a good scrape at the bottom of the pan to get all those browned bits up; that’s where so much flavor lives! Bring it all to a gentle simmer. Now, stir in that Dijon mustard and our optional fresh sage if you’re using it. This simple mix is how we learn how to reduce apple cider to glaze – it’s going to thicken up beautifully.
Finishing the Apple Cider Glazed Pork Chops
Carefully place your browned pork chops back into the skillet with the simmering cider mixture. Lower the heat to medium-low, pop a lid on the pan, and let them gently simmer for about 5 to 8 minutes. This is the crucial part for juicy pork: we’re aiming for an internal temperature of 145°F (63°C). Use a meat thermometer to be sure! Once they hit that temp, take the chops out and let them rest on a clean plate for about 5 minutes. This resting time is non-negotiable for tenderness! While they rest, turn the heat back up to medium-high under the skillet and let that sauce bubble away, uncovered, for another 3 to 5 minutes until it thickens into a lovely, syrupy glaze. You can check out more weeknight wonders here or even try my apple cider donuts sometime!
Tips for Perfectly Juicy Apple Cider Glazed Pork Chops
Okay, let’s talk about getting those apple cider glazed pork chops just right – super juicy and flavorful, every single time! The biggest culprit for ‘dry’ pork is usually overcooking, so listen up! First off, when you’re picking out your chops, go for ones that are at least 1-inch thick. Thicker chops give you a little more wiggle room on cooking time. And remember that pat-down we did earlier? Don’t skip it! It makes all the difference for a good sear. The absolute best way to be sure you hit that juicy sweet spot is with a trusty meat thermometer. We’re aiming for the best temp for juicy pork chops 145°F (63°C). Seriously, stick that thermometer in the thickest part of the chop, avoiding the bone, and pull them out right when they hit that temperature. Then, and this is crucial, let them rest for at least 5 minutes before you even think about spooning on that amazing glaze. That resting time lets all those juices redistribute, so you don’t lose them when you cut in. Trust me, it makes a world of difference! Want more main dish inspiration? You can find it right here!
Ingredient Notes and Substitutions
Let’s chat about the ingredients for our apple cider glazed pork chops for a sec. When it comes to the pork chops themselves, I really do love bone-in. They have a bit more fat and connective tissue that keeps them super moist and adds flavor while they cook. If you opt for boneless chops, just make sure they’re at least an inch thick and keep a close eye on them – they cook a little faster, so you might pull them out a minute or two earlier than the bone-in ones. For the apples, I tend to go for something like a Honeycrisp or Fuji; they hold their shape well and have a nice sweet-tart flavor that isn’t too mealy when cooked. If you can’t find fresh sage, which is lovely with pork and apples, don’t sweat it! You can totally skip it, or if you have dried sage, just use about half a teaspoon. It’ll still be delicious! We’re all about making these work with what you have in your kitchen. For other fantastic side dish ideas, you’ll want to sneak a peek at my side dishes page!
Serving Suggestions for Apple Pork Pairing
These apple cider glazed pork chops are so cozy and delicious, they practically beg for some equally comforting side dishes. We’re talking fall flavors galore! A classic pairing that always hits the spot is some creamy mashed potatoes; they’re perfect for soaking up all that amazing glaze. If you’re feeling a bit more adventurous, some roasted sweet potatoes are fantastic here – the sweetness of the sweet potatoes with the tang of the cider just sings. For something a little lighter to balance that richness, a simple green salad with a bright vinaigrette is a great choice. Or, if you want another touch of fall goodness, my maple glazed carrots are out of this world with pork! I also love a crisp cucumber tomato salad to cut through the richness.
Frequently Asked Questions about Apple Cider Glazed Pork Chops
Got questions about making these delicious apple cider glazed pork chops? I’ve got answers! This recipe is pretty forgiving, but a few little tips can make all the difference.
Can I use boneless pork chops for this recipe?
You sure can! Boneless chops are totally fine. Just remember they tend to cook a bit faster than bone-in ones, so keep an eye on them to avoid overcooking. That gorgeous sear might also be a little quicker.
How do I prevent my pork chops from drying out?
This is the golden ticket to happy pork chops! The main thing is to really watch that internal temperature – we’re aiming for 145°F (63°C). Don’t cook them one second longer than you have to! And please, PLEASE don’t skip the resting time. Letting them sit for those 5 minutes after cooking allows all the juices to redistribute. It’s a game-changer.
What if my glaze isn’t thickening?
No worries if your glaze is still a little thin! Just keep simmering it uncovered over medium-high heat for a few extra minutes. It will thicken up. You can also coax it along by mixing a teaspoon of cornstarch with a tablespoon of cold water to make a slurry, then whisking that into the simmering sauce. Let it bubble for another minute until it reaches that perfect glaze consistency.
Estimated Nutritional Information
Just a little heads-up, these nutrition numbers are estimates for one serving of our apple cider glazed pork chops, including the veggies and glaze. We found them to be around 450 calories, with about 25g of fat and 30g of protein. There’s roughly 30g of carbohydrates, with about 20g coming from natural sugars in the cider and apples. Of course, these can vary a bit depending on the exact brands you use and the size of your chops. You can always find more main dish ideas right here!
Share Your Apple Cider Glazed Pork Chop Creations!
I absolutely love hearing from you all! Have you made these apple cider glazed pork chops yet? Did you try any fun variations or pair them with something unexpected? Drop a comment below and let me know how yours turned out, or even better, give it a star rating right here on the page! I can’t wait to hear about your kitchen adventures! Feel free to reach out through my contact page if you have any questions!
PrintApple Cider Glazed Pork Chops
Juicy pork chops seared and finished with a sweet and tangy apple cider glaze, served with tender apples and onions.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 2 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 bone-in pork chops (about 1-inch thick)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium apple, cored and sliced
- 1/2 medium onion, sliced
- 1 cup apple cider
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh sage, chopped (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Pat the pork chops dry with paper towels. Season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the pork chops for 3-4 minutes per side, until browned. Remove chops from skillet and set aside.
- Add butter to the skillet. Add the sliced apple and onion and cook until softened and lightly caramelized, about 5-7 minutes.
- Pour in the apple cider and apple cider vinegar. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the Dijon mustard and chopped sage (if using).
- Return the pork chops to the skillet. Reduce heat to medium-low, cover, and simmer for 5-8 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
- Remove pork chops from the skillet and let rest for 5 minutes.
- Increase heat to medium-high and simmer the sauce uncovered until it thickens into a glaze, about 3-5 minutes.
- Serve the pork chops with the apple and onion mixture, spooning the glaze over the top.
Notes
- For extra juicy pork chops, ensure you cook them to an internal temperature of 145°F (63°C) and let them rest before serving.
- If you don’t have fresh sage, you can omit it or use 1/2 teaspoon dried sage.
- This dish pairs well with roasted sweet potatoes or a simple green salad.
Nutrition
- Serving Size: 1 chop with apples and onions
- Calories: 450
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg