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
Recommended: 45 Recipes to Make with Apple Cider
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
Originally published as Apple Cider Pork Chops in Taste of Home September/October 2017