Apple Cider Pork Chops Recipe

Apple Cider Pork Chops Recipe
Apple Cider Pork Chops Recipe photo by Taste of Home
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Apple Cider Pork Chops Recipe

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With cider gravy, these pork chops are a must for fall family dinners. I serve them with buttered egg noodles to soak up more of that delicious sauce. This recipe is easy to double when company pops in. —Debiana Casterline, Egg Harbor Township, New Jersey
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 tablespoons olive oil
  • 6 boneless pork loin chops (6 to 8 ounces each), about 3/4 inch thick
  • 1 garlic clove, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon apple pie spice
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1 cup apple cider
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 2 tablespoons water
  • Minced fresh parsley

Directions

In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.
Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, about 4-5 minutes. Remove chops from skillet; let stand for 5 minutes.
In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley. Yield: 6 servings.

Test Kitchen Tips
  • Make a couple of crosswise slices just barely through the outer layer of fat, and your pork chops will be less likely to curl when cooking.
  • Use fresh pressed apple cider for an intense apple flavor in your sauce.
  • Originally published as Apple Cider Pork Chops in Taste of Home September/October 2017

    Nutritional Facts

    1 pork chop: 301 calories, 14g fat (4g saturated fat), 82mg cholesterol, 210mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.

    • 2 tablespoons olive oil
    • 6 boneless pork loin chops (6 to 8 ounces each), about 3/4 inch thick
    • 1 garlic clove, minced
    • 1 tablespoon Dijon mustard
    • 1 teaspoon honey
    • 1/2 teaspoon apple pie spice
    • 1/2 teaspoon coarsely ground pepper
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon salt
    • 1 cup apple cider
    • 1 tablespoon plus 1 teaspoon cornstarch
    • 2 tablespoons water
    • Minced fresh parsley
    1. In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.
    2. Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, about 4-5 minutes. Remove chops from skillet; let stand for 5 minutes.
    3. In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley. Yield: 6 servings.

    Test Kitchen Tips
  • Make a couple of crosswise slices just barely through the outer layer of fat, and your pork chops will be less likely to curl when cooking.
  • Use fresh pressed apple cider for an intense apple flavor in your sauce.
  • Originally published as Apple Cider Pork Chops in Taste of Home September/October 2017

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