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Apple Cider Pork Chops with Rosemary

Juicy apple cider pork chops are a tangy-sweet change from something breaded and they are full of bright rosemary, garlic, and a simple sauce you’ll love sopping up.

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four pork chops in a skillet with a spoon

Fancy-simple dinners are the best, aren’t they?

They taste restaurant quality but aren’t complicated and they make it easy for you to celebrate a dinner in without missing a thing.

So pull out the real napkins and light a candle because apple cider pork chops may just make you forget you’re eating deliciously at home.

Is pork good for you?

I think it can be, but you can’t just grab anything off the shelf.

Let’s be clear: Pigs aren’t clean animals. But if you have to choose–you’d want to eat meat from a pig that was raised outside in fresh air and sunshine over one in a 12-story concrete building.

You need pastured pork–which you might find in a Whole Foods but you won’t likely find it in any mainstream grocery. (affiliate link) I order mine from Porter Road.

Pastured pork has more healthy fats, more protein and more minerals than other options and I think it tastes better.

How long does it take to cook a 1-inch thick pork chop?

Thick pork chops need to be cooked to a standard 145 degrees no matter what method you use. It’s easy to do this with a meat thermometer, but I find that in a skillet on medium heat, about 12-15 minutes does it.

a pork chop held sideways to show its thickness

Swaps and tips for this recipe

  • Use fresh rosemary if you can. It’s the flavor that ties things together and you really need it.
  • If you want to use a thinner pork chop you can–you’ll need to cut the cook time at least in half.
  • To avoid dry chops, make sure you cook them to 145 then stop. Cooking them to death helps nothing.
  • Swap apple juice for cider if you can’t find it.

Steps for Apple Cider Pork Chops

Want more pork? Try these recipes!

four pork chops in a skillet with a spoon

Easy Apple Cider Pork Chops

Juicy apple cider pork chops are a tangy-sweet change from something breaded and they are full of bright rosemary, garlic, and a simple sauce you'll love sopping up.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author Rachel Ballard


  • 1/4 cup apple cider vinegar
  • 2 cups apple cider apple juice will substitute
  • 1 teaspoon Dijon mustard
  • 2 teaspoons rosemary fresh
  • 1/4 teaspoon red pepper flakes
  • 4 6-ounce boneless pork chops 1 inch thick
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons pepper
  • 1 tablespoon butter
  • 1 tablespoon avocado oil vegetable oil works too
  • 3 cloves garlic minced, about 1 1/2 teaspoons


  • In a bowl, mix the apple cider, apple cider vinegar , mustard, rosemary, and red pepper flakes. Set aside. 
  • Pat pork chops dry with a paper towel. Sprinkle each pork chop on both sides with 1/4 teaspoon salt and pepper per pork chop. 
  • Heat butter in oil in a 9-inch or larger heavy skillet over medium high heat. 
  • Cook the pork chops, turning once until golden brown on each side and a thermometer reads 145 degrees in the center; about six minutes per side. It's OK if they look a little pink in the center. 
  • Transfer the pork chops to a plate and cover with foil to keep warm. 
  • To the same skillet the chops were in, add the garlic and cook 30 seconds on medium heat. Add the apple cider mixture, and use a spatula to scrape the browned bits from the bottom of the skillet. 
  • Bring the mixture to a boil and simmer until the mixture measures about 2/3 of a Cup of liquid. This should take about 25 minutes. Add 1/4 teaspoon salt and pepper to the sauce, and stir to combine.  
  • Add the pork chops back into the sauce, and turn to coat with the glaze. Allow the chops to rewarm over medium heat one to two minutes before serving .


This recipe appeared first at: https://www.allrecipes.com/recipe/229624/pork-chops-with-apple-cider-glaze/


Calories: 121kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 8mgSodium: 774mgPotassium: 157mgFiber: 1gSugar: 11gVitamin A: 132IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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Course Main Course

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.