Cider-Glazed Pork Chops
4 boneless butterfly pork chops
freshly ground pepper and sea salt, to taste
2 tablespoons olive oil
1 cup apple cider
1 tablespoon maple syrup
2 tablespoons cider vinegar
1/4 teaspoon ground mustard (or more if desired)
- Pat pork chops dry with paper towels. Season each side with pepper and sea salt. Heat oil in a large frying pan or skillet over medium-high heat until just hot; add pork chops and brown both sides for approximately 5 minutes.
- Stir cider and maple syrup together and add to skillet. Reduce heat to low and simmer the pork chops, uncovered, turning the chops after a minute, until the meat is almost cooked through, about 2 minutes. Remove pork chops to a plate.
- 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 (5 to 10 minutes; mixture will be bubbly). Turn off heat. Return pork chops to skillet, along with any juices that formed on the bottom of the plate.
- Turn pork chops to coat both sides with the cider glaze, cover frying pan and allow to rest for 2-3 minutes. Check thickest part of the pork chop for desired doneness. Serve immediately.