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    You are in: Home / Recipes / Cider Glazed Pork Chops Recipe
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    Cider Glazed Pork Chops

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Grooved Pavement's Note:

    This is the perfect fall dish. It is a great blend of sweet and savory. As soon as apple season comes around, I hit the local apple orchard for fresh cider just to make this dish!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 sirloin pork chops, trimmed of visible fat and the thickness can range from 1/2-inch thick to 3/4-inch (about 1 1/2 pounds)
    • fresh ground pepper
    • salt (optional)
    • 2 teaspoons olive oil (canola oil can be used)
    • 1 cup apple cider (sparkling cider can be used)
    • 1 tablespoon packed brown sugar
    • 2 tablespoons cider vinegar (I have used plain white vinegar as well with no taste difference)
    • 1/4 teaspoon ground mustard (add a pinch or two more to taste if desired)

    Directions:

    1. 1
      Pat pork chops dry with paper towels. Season each side with a sprinkling of pepper, and salt if desired. Heat oil in a large nonstick frying pan or skillet over medium-high heat until just hot then add pork chops and brown both sides (around 5 minutes if your pork chops are around 1/2-inch thick).
    2. 2
      Stir cider and brown sugar together and add to the frying pan. Reduce heat to low and simmer the pork chops, uncovered, turning the chops after a minute, until the meat is almost cooked through but not quite (about 2 minutes). Remove pork chops to a plate with a fork.
    3. 3
      Add the vinegar and ground mustard to the frying pan juices and bring to a boil, scraping up any brown bits on the bottom of the pan with a spatula. Continue to cook until the glaze mixture is reduced to about 1/3 cup. It will take 5 to 10 minutes. The cider mixture will get bubbly when it is just about at the syrup/glaze stage.
    4. 4
      Turn off heat. Place the pork chops back in the frying pan along with any juices that formed on the bottom of the plate.
    5. 5
      Flip chops over to coat both sides with the cider glaze, cover frying pan and let sit for a minute or two to blend flavors. Check thickest part of the pork chop for desired doneness and serve.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on October 15, 2013

      45

      Yummy! Next time, I would skip adding the juices on the plate when I re-add the chops to the pan, since this watered down my perfectly syrupy glaze. Made this with pork chops I had previously brined for a couple hours in salt, water, maple syrup and apple cider (this recipe with about half the water: http://www.mccormick.com/Recipes/Main-Dishes/Apple-Cider-Brined-Pork-Chops). Juicy and flavourful!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 28, 2012

      45

      Very good. I made the recipe as directed except for adding 1 sauteed onion and 2 sliced apples. I couldn't get apple cider so I had to use apple juice. I think cider would have added more flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2012

      55

      Great and easy! The glaze was delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Cider Glazed Pork Chops

    Serving Size: 1 (272 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 374.1
     
    Calories from Fat 182
    48%
    Total Fat 20.2 g
    31%
    Saturated Fat 6.2 g
    31%
    Cholesterol 137.3 mg
    45%
    Sodium 119.2 mg
    4%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 3.3 g
    13%
    Protein 41.2 g
    82%

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