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Cider-Glazed Pork Chops with Carrots

 Cider-Glazed Pork Chops with Carrots
Treat the family to a new pork chop dinner that will please them so much, they’ll think you took culinary classes. They’ll never guess this simple main dish cost about $2 a serving! —Taste of Home Test Kitchen
4 ServingsPrep: 20 min. Cook: 15 min.


  • 4 bone-in pork loin chops (7 ounces each)
  • 4 teaspoons olive oil, divided
  • 3/4 cup apple cider or juice
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 3 garlic cloves, minced
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon ground ginger
  • 8 small carrots, halved lengthwise
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large skillet, brown pork chops in 3 teaspoons oil on both
  • sides.
  • In a small bowl, combine the cider, brown sugar, vinegar, soy sauce,
  • garlic, mustard and ginger; pour over chops. Bring to a boil. Reduce
  • heat; cover and simmer for 15-20 minutes or until tender.
  • Meanwhile, place carrots in a greased 15-in. x 10-in. x 1-in. baking
  • pan. Drizzle with remaining oil. Sprinkle with salt and pepper; toss
  • to coat.
  • Bake, uncovered, at 425° for 15-20 minutes or until tender,

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Cider-Glazed Pork Chops with Carrots (continued)

Directions (continued)

  • turning once. Serve with pork chops. Yield: 4 servings.
Nutritional Facts: 1 pork chop with 4 carrot halves equals 326 calories, 13 g fat (4 g saturated fat), 63 mg cholesterol, 897 mg sodium, 23 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.