Cider Glazed Pork Chops

READY IN: 20mins


  • 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)
  • 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)
  • 14
    teaspoon ground mustard (add a pinch or two more to taste if desired)


  • 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.