I made these Pork Chops with Sautéed Apples and Cider Glaze as soon as we got into the swing of Fall, they are so delicious! Coat the pork chops with flour and cinnamon so they get a nice crust and drizzle with apple cider glaze. Everything is made all in one pan so it’s SUPER easy!
How to make Pork Chops with Apples and Cider Glaze
We’ll start by making our cider glaze. I like to make everything in one pan to save on clean up. This recipe yields about 1 cup of cider glaze after it has reduced. This glaze is delicious on mashed potatoes as well so it doesn’t hurt to have extra.
To start, combine butter, olive oil, and brown sugar in a pan. Once those are melted and combined and the brown sugar has dissolved, add in dijon mustard. Allow those to combine, then add in apple cider. Once the apple cider is simmering, add in a cornstarch slurry (a mixture of cornstarch and water). The cornstarch slurry will thicken things up quickly.
Once the sauce has some drag and has slightly cooled, transfer it to a serving container, wipe your pan clean, and we’ll start on the pork chops. I bought a package of pork chops that came 4 to a pack at Walmart. These particular chops were center cut and boneless, roughly 6 ounces each.
Mix cinnamon, and flour together, and coat all sides of the pork chops in this cinnamon/flour mixture. This will give the pork a nice golden crust.
Next up we sear the flour and cinnamon coated pork chop in another mixture of olive oil and butter. Why both, you ask? The olive oil keeps the butter from browning! Scientific, huh?
Sear both sides until they are a golden brown. The National Pork Board recommends pork chops reach an internal temperature of 145 degrees farenheit followed by a 3 minute resting period. Remove pork chops from pan, leaving leftover liquid to sauté apples in.
I like to sear the apples until they have a little but of a crust, but however you like them is up to you. Once the apples are seared, I like to arrange everything all in one pan so my family can serve themselves and it keeps things clean.
I like to serve this dish with mashed potatoes, but they would also be delicious with:
- Fondant Potatoes: A classic and elegant way to serve up potatoes. Crispy on the outside, and deliciously creamy on the inside!
- Cheesy Potatoes Au Gratin: Toss sliced potatoes with fresh cream, garlic and cheese then turn those potatoes on their side for an easy side dish with loads of flavor.
- Smashed Brussel Sprouts: Low carb, these creamy little smashed delights are covered in cheese and garlic.
- Creamy Cauliflower Au Gratin: Another low carb option with loads of flavor, this unique dish is so good, your family won’t even know they’re eating a vegetable!
If you are a big fan of pork dinners, here’s our other delicious piggy main courses!
- Spinach Artichoke Stuffed Pork Tenderloin
- The BEST Slow Cooker Pork Tenderloin
- Proscuitto Wrapped Pork Tenderloin
- Brown Sugar and Garlic Crusted Pork Tenderloin
- Crispy Pork Cutlets with Cauliflower Rice
- One Skillet Pork Chops in Mushroom Sauce
To easy and delicious dinners! – Rachel
P.S. Check out this video to show you exactly how to make it!
A delicious one pan meal with loads of flavor, all made in 30 minutes.
- 1 tbsp butter
- 1 tsp olive oil
- 1.5 cups apple cider
- 1/4 cup brown sugar
- 1 tbsp dijon mustard
- cornstarch slurry mix 2 tbsp water + 1 tbsp cornstarch in a separate bowl
- 1/4 cup all purpose flour
- 2 tbsp ground cinnamon
- 4 pork chops boneless, center cut, roughly 6 oz per chop
- 1 tbsp butter
- 1 tbsp olive oil
- 1.5 cups sliced apples
In a skillet at least 2 inches deep, combine butter, olive oil, and brown sugar. Once sugar has disolved and mixture is bubbling, add dijon mustard, stir, pour add in apple cider. Bring to simmer.
Once simmering, add in cornstarch slurry and stir with whisk immediately. Once thickened (see video for reference), turn off heat, and when cool enough, transfer to serving dish. Wipe pan clean for next steps.
Mix together flour and cinnamon on a small plate and coat all sides of pork chops.
Melt butter and olive oil in skillet. Once melted, cook pork chops on both sides until golden brown and an internal temperature of 145 degrees farenheit. Remove from pan.
With remaining liquid left in pan, add apples and saute until your liking, or until they have a golden crust.
Spoon cider glaze over pork chops, serve and enjoy.