I don't know about you guys, but I am looking forward to enjoying a beautiful fall weekend with my family. Especially after the dramatic week our country has experienced this week. (You know, the time change...What did you think I was talking about?) I hope we can all take a break from the crazy and take the weekend to unwind and get some perspective so we can all go back to being nice to each other. Last weekend the little lady and I were on our own while my husband was out of town, so we adventured out and about all over town all weekend. So many fun craft and gift shows going on now with the holidays coming up. We also had our first little mother-daughter lunch date, and it was splendid. I get a bit nervous going to restaurants with her, so it was a treat for me to be able to enjoy that with her. I'm ready to relax though after the earth-shattering week following the time change last Sunday. Who knew that one little hour could bring full-blown turmoil to such a tiny human?
The flavors of fall are in full force around here, and today's recipe is no exception. These Apple Cider Glazed Pork Chops are packed with a punch of flavor that you'll want to enjoy again and again. This glaze is really easy to make, and only takes about 30 minutes total until dinner is on the table. To save on time, I cook the pork chops in a grill pan while the glaze is reducing in a skillet. (Side note: I can't say enough about how handy it is to have a cast iron grill pan
Apple Cider Glazed Pork Chops
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 4 boneless pork chops
- 1 tablespoon butter
- 1 tablespoon Canola oil
- salt and pepper
- For the glaze:
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 1 ½ teaspoons Dijon mustard
- 2 cups apple cider
- pinch of cayenne pepper
- salt and pepper
Instructions
- Make the glaze:
- In a skillet set over medium heat, melt the butter and add garlic until fragrant but not quite browned. Add Worcestershire, brown sugar, and Dijon mustard. Whisk until combined. Stir in apple cider and bring to a boil. Continue boiling gently until mixture has reduced by half and thickened slightly, stirring frequently. This takes about 20 minutes. (Sauce will thicken a bit more as it cools.)
- While the glaze is reducing, cook the pork chops:
- Season pork chops with salt and pepper.
- Heat a grill pan over medium heat. Add 1 tablespoon butter and 1 tablespoon Canola oil.
- Grill pork chops until browned on both sides and internal temperature reaches 145°F.
- Place cooked pork chops on a plate covered with foil and set aside until glaze is ready.
- Once glaze has reduced and thickened, taste and season with salt and pepper. (Do not season with salt before reducing because it may result in an overly salty glaze.) Add cooked pork chops to the skillet and turn to coat.
- Serve immediately.
Notes
This recipe first appeared on Kitchen Joy™
abbiosbiston
We're still trying to get back on track after the clock change. Little O has been waking up at 4am!!!
Mandy
Yikes! Just today my little lady woke up at her "regular time" once again after a few very wacky days. Hopefully you're almost adjusted too!