Many think that pork chops are no good for dinner. This might be because most cooks, in an attempt to ensure doneness, overcook the chops, making them dry and chewy. This recipe for Apple Cider Pork Chops keeps the chops tender and moist while still ensuring they are fully cooked.
Our recipe for Apple Cider Pork Chops features Apple Cider and a key component. However, if you are not a fan of meat that is sticky sweet, have no fear. Ingredients like soy sauce, Dijon mustard, and vinegar cut the sweetness of this recipe and add some tangy twists to the flavor profile.
Apple Cider Pork Chops Recipe
- Large skillet
- Meat thermometer
- Mixing bowl
- Aluminum foil
- 1/2 cup white vinegar
- 1/4 cup brown sugar
- 1/3 cup apple cider
- 2 tbsp Dijon mustard
- 1 tbsp soy sauce
- 8 pcs pork chops cut ¾ to 1 inch in thickness--choose center-cut boneless pork chops for best results and ease in cooking
- cooking oil
- salt and pepper
- 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.
- 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.
- 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.
- 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.
- 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.
Related: Pork Chops Recipes