Pork Chops with Brown Sugar Cider Glaze
Transform your weeknight dinner routine with these juicy Pork Chops with Brown Sugar Cider Glaze, a dish that perfectly balances savory and sweet flavors. Bone-in pork chops are seasoned with a fragrant blend of paprika, kosher salt, and black pepper, then seared to golden perfection before being simmered in a luscious apple cider glaze. The sauce, made with tangy apple cider vinegar, rich brown sugar, fresh thyme, and a hint of garlic, reduces into a glossy glaze that coats each chop beautifully. This dish is not only quick to prepare with just 35 minutes from start to finish but also bursts with cozy, fall-inspired flavors. Pair these tender pork chops with creamy mashed potatoes or roasted vegetables for a comforting and restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup apple cider
- 0.25 cup light brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh thyme leaves
- 2 cloves garlic, minced
Instructions
1. Remove the pork chops from the refrigerator and pat them dry with paper towels. Season both sides with kosher salt, black pepper, and paprika. Let sit at room temperature for 10 minutes while you prepare the other ingredients.
2. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for about 3-4 minutes on each side, until golden brown. Remove the pork chops from the skillet and set aside.
3. In the same skillet, lower the heat to medium and add the butter. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.
4. Pour in the apple cider, scraping up any browned bits from the bottom of the skillet. Add the brown sugar, apple cider vinegar, and fresh thyme leaves. Stir until the sugar is dissolved and the sauce begins to simmer.
5. Return the seared pork chops to the skillet, spooning some of the sauce over them. Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
6. Remove the pork chops from the skillet and let them rest for 5 minutes. Meanwhile, turn the heat to medium-high and let the sauce reduce and thicken for another 2-3 minutes.
7. Serve the pork chops warm with the brown sugar cider glaze drizzled over the top. Garnish with additional thyme if desired. Enjoy!
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 18.3 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 458 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
