Recipe by Grooved Pavement
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!
Top Review by ladydae
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!
- 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 See How It's Made
- 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).
- 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.
- 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.
- Turn off heat. Place the pork chops back in the frying pan along with any juices that formed on the bottom of the plate.
- 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.