This post may contain affiliate links. Please read my disclosure policy.
Perfectly seared and then tossed in a sweet, garlicky sauce full of tart apple goodness, these tender and juicy Apple Cider Glazed Pork Chops are delicious! With the addition of apple cider vinegar along with lots of garlic, simple pork chops go from ordinary to extraordinary with just a few simple steps!
Apple Cider Glazed Pork Chops Recipe
Pork chops are a family favorite in my house! From Honey Garlic Pork Chops to Fried Pork Chops to Mushroom Pork Chops, we love them all! And everyone knows that one of the most classic things to pair with pork is apples. Heck, I’ve been serving cooked apples and applesauce alongside pork forever as well as cooking them in sweet apple cider!
Yet, for this recipe, I wanted to spice it up a little. So I added a bit of apple cider vinegar into the mix and the results were amazing. The tart acidity of the vinegar cooked together with the pork chop drippings, sweet apple cider, and fresh minced garlic creates a glaze that coats the chops in layers of incredibly delicious flavor and cooks them up so tender.
And one of the best things about juicy apple cider glazed pork chops is that not only are they so darn tasty, but they are also super easy to cook and affordable too. For this recipe, all you have to do is sear them, sauté a bit of garlic, simmer all the glaze ingredients together, coat the chops, and serve with your favorite sides like mashed potatoes and roasted broccoli.
Apple Cider Glazed Pork Chops Highlights
- Savory Sweet Pork Perfection! These juicy cider pork chops are so tender and perfectly balanced in flavor with just the right amount of tartness to complement the sweetness of the apple cider and intense garlic flavors.
- Simple Recipe! Once the chops are seared, all you have to do is saute a bit of garlic and add all the other ingredients. The glaze basically cooks itself while you are making the rest of dinner.
- Family Favorite! Apple cider glazed pork chops are an easy weeknight meal the whole family will love. And it’s a healthy protein that is comforting, filling, and affordable.
Ingredients You’ll Need
- Pork Chops – I used boneless pork chops, but bone-in chops will work too. And ideally, all the chops should be about the same size for more even cooking.
- Salt – All meat dishes need a bit of salt to bring out all the natural flavors.
- Black Pepper – If you have it on hand, be sure to use freshly ground black pepper.
- Olive Oil – I like to use olive oil, but any type of vegetable oil will work like canola, grapeseed, soybean, safflower, etc.
- Garlic – Use fresh minced garlic for the most flavorful glaze. You can also use jarred minced garlic too, but keep in mind that if it has been opened for a few weeks the jarred garlic does begin to get bitter.
- Apple Cider Vinegar – Adds a beautiful and tasty touch of acidity to the glaze that brightens up the apple glazed pork chops.
- Apple Cider – Gives the pork an intense layer of sweet apple flavor combined with the apple cider vinegar.
- Dijon Mustard – This type of mustard has a touch of wine in it which adds a little refined flavor to the chops. The mustard is also an emulsifier that helps to blend the glaze together.
- Dried Thyme – This herb adds an earthiness with a hint of mint and citrus flavor to the glaze.
- Red Pepper Flakes – For a touch of spice that contrasts wonderfully with the sweetness of the apple.
Cook The Pork Chops
- Season the pork: Before you begin, pat the pork chops dry using a paper towel. This is an important step that helps them to sear better. Then, generously season the chops on both sides with salt and pepper.
- Cook the chops: Heat the olive oil in a large skillet over medium-high heat. Then add the chops and cook on both sides until browned or until the pork reaches an internal temperature of 145°F (63°C) when tested with a cooking thermometer.
- Rest the pork: When done, transfer the cooked pork chops to a plate and cover them with foil.
Make The Glaze And Finish The Dish
- Sauté the garlic: To the same skillet, add the minced garlic and cook for about 30 seconds or until aromatic. Then add the apple cider vinegar and cook for about a minute while scraping the bottom of the skillet to loosen the brown bits.
- Make the glaze: Add the apple cider, Dijon mustard, dried thyme, and red pepper flakes to the skillet and stir. Then bring the mixture to a boil and continue cooking for about 25 to 30 minutes or until the glaze is to about ⅔ of a cup. Now, taste for salt and season with salt and pepper as needed.
- Reheat and glaze the chops: Return the pork chops back to the skillet and then flip them around so that they are completely covered in the glaze on both sides. Now, let them cook for another 2 minutes until the chops are heated through, and then serve.
What Does The Apple Cider Do To Pork?
The acid in the vinegar not only adds delicious flavor to the pork but also helps to tenderize the meat by breaking down the proteins.
Can I Bake The Pork Chops?
Yes, it is possible to bake the chops. Just season the pork chops and put them in a roasting pan. Then in a small bowl, mix all the other ingredients together except the oil. Then pour the mixture over the chops and bake them in the oven at 375°F (190°C) for about 20 minutes flipping them over halfway through cooking.
What Temperature Should Pork Be Cooked To?
It used to be that, like chicken, pork needed to be cooked to 165°F (74°C) when tested with a cooking thermometer. However, new food safety guidelines say that pork only needs to reach 145°F (63°C) for it to be safe to eat. Temping meat also has the added bonus of helping to keep you from overcooking it as well. Yet, it’s totally up to you and your personal preference.
Expert Tips
- High-quality cider and cider vinegar. To get the most delicious tart and sweet apple glaze, use a decent quality apple cider vinegar and apple cider. The better the vinegar the more tart the flavor, which means a better balance of savory and sweet flavor.
- Season the pork well. Be generous with the salt and pepper when seasoning your chops prior to searing. The meat needs to be fully seasoned so that the chops are tasty with each bite.
- Scrap the bottom of the pan: After you sauté the garlic and add the apple cider vinegar be sure to scrape the bottom of the skillet well to deglaze. This will help to make the glaze even more flavorful by cooking all that porky goodness into the sauce.
Leftovers
You can store leftover apple cider glazed pork chops in an airtight container in the refrigerator for 3 to 5 days or in the freezer for up to 3 months! To reheat, simply put the chops covered in the microwave for about 3 minutes on medium power. You can also reheat the pork on a sheet pan in the oven at 350°F (176°C) for about 10 minutes. If frozen, it’s best to allow the chops to thaw out before reheating.
Other Delicious Pork Recipes
- Fried Pork Chops
- Honey Garlic Pork Chops
- Cajun Pork Bites
- Pork Tenderloin With Mustard Sauce
- Easy Oven Baked Pork Chops
- Grilled Pork Chops
- Slow Cooker Pork Chops
- Sweet And Sour Pork
- Pork Schnitzel
- Bacon Wrapped Pork Tenderloin
- Pork Belly Bao Buns (Gua Bao)
- Slow Cooker Pulled Pork
Apple Cider Glazed Pork Chops
Equipment
Ingredients
- 6 pork chops boneless
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 2 tablespoons olive oil
- 3 cloves garlic minced
- ¼ cup apple cider vinegar
- 2 cups apple cider
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
Instructions
- Season the pork: Before you begin, pat the pork chops dry using a paper towel. This is an important step that helps them to sear better. Then, generously season the chops on both sides with salt and pepper.
- Cook the chops: Heat the olive oil in a large skillet over medium-high heat. Then add the chops and cook on both sides until browned or until the pork reaches an internal temperature of 145°F (63°C) when tested with a cooking thermometer.
- Rest the pork: When done, transfer the cooked pork chops to a plate and cover them with foil.
- Sauté the garlic: To the same skillet, add the minced garlic and cook for about 30 seconds or until aromatic. Then add the apple cider vinegar and cook for about a minute while scraping the bottom of the skillet to loosen the brown bits.
- Make the glaze: Add the apple cider, Dijon mustard, dried thyme, and red pepper flakes to the skillet and stir. Then bring the mixture to a boil and continue cooking for about 25 to 30 minutes or until the glaze is to about ⅔ of a cup. Now, taste for salt and season with salt and pepper as needed.
- Reheat and glaze the chops: Return the pork chops back to the skillet and then flip them around so that they are completely covered in the glaze on both sides. Now, let them cook for another 2 minutes until the chops are heated through, and then serve.
Tips & Notes:
- High-quality cider and cider vinegar. To get the most delicious tart and sweet apple glaze, use a decent quality apple cider vinegar and apple cider. The better the vinegar the more tart the flavor, which means a better balance of savory and sweet flavor.
- Season the pork well. Be generous with the salt and pepper when seasoning your chops prior to searing. The meat needs to be fully seasoned so that the chops are tasty with each bite.
- Scrap the bottom of the pan: After you sauté the garlic and add the apple cider vinegar be sure to scrape the bottom of the skillet well to deglaze. This will help to make the glaze even more flavorful by cooking all that porky goodness into the sauce.
- You can store leftover apple cider glazed pork chops in an airtight container in the refrigerator for 3 to 5 days or in the freezer for up to 3 months! To reheat, simply put the chops covered in the microwave for about 3 minutes on medium power. You can also reheat the pork on a sheet pan in the oven at 350°F (176°C) for about 10 minutes. If frozen, it’s best to allow the chops to thaw out before reheating.
