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.Jump to Recipe
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.
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!
Easy Apple Cider Pork Chops
- 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 .