Perfect for Fall: Cider-Glazed Pork Chops

Looking for a great new fall recipe? Look no further than Cider-Glazed Pork Chops. This family friendly recipe would make an ideal dinner following an afternoon trip to a local orchard. Enjoy!

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)

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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