Pork Chops With Hard Cider Pan Sauce

Recipe by Dr. Jenny
READY IN: 45mins




  • To make the spice rub, in a small bowl, mix together the paprika, garlic powder, onion powder, dry mustard, salt, black pepper, and cayenne.
  • Slash the edges of the chops in 2 or 3 places to prevent curling.
  • Sprinkle rub all over the chops and let stand at room temperature for at least 15 minutes or up to 1 hour.
  • Coat the bottom of a large, heavy frying pan with the olive oil and heat over medium-high heat. Add the chops, in batches if necessary to avoid crowding, and cook until lightly browned, about 3 minutes on each side.
  • Reduce the heat to medium and cook for 5-7 minutes longer, turning once or twice. Test the meat for doneness by inserting an instant-read thermometer away from the bone or by cutting into the meat close to the bone.
  • Remove from heat just before the meat is done, when the internal temperature is 145 degrees F (63 C). Pork loin is done when the internal temperature is 150F/65C, but it will continue to cook while resting).
  • Transfer to a platter and let rest, tented loosely with aluminum foil, while you prepare the pan sauce.
  • To make the pan sauce, add the cider to the same pan and deglaze by scraping up any browned bits from the bottom.
  • Bring to a boil and cook, stirring often, until reduced by half, about 5 minutes.
  • Reduce the heat to medium and whisk in the Dijon mustard, Worcestershire sauce, tomato paste, and Tabasco.
  • Cook for 2-3 minutes longer, whisking often.
  • Remove from the heat and whisk in the cream. Taste and adjust the seasoning.
  • Transfer the chops to individual plates. Spoon some of the sauce over the chops and serve. Pass additional sauce at the table.