Center cut, boneless, pork chops, lightly seasoned, pan seared or grilled, and finished with an apple cider, brown sugar and mustard glaze.
Apple Cider Boneless Pork Chops
Pork chops are so lean today and fast cooking, which makes them a great weekday meal that doesn't require a lot of work. Because pork is so lean though, it can be bland. This finishing glaze fixes that and makes for a tasty, fast and easy dinner. The only thing to remember is that they cook very quickly and to take care not to cook them to death!
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below.
Here's how to make them.
Season pork chops on both sides with seasoning salt or a Creole/Cajun seasoning. You can also simply use salt and pepper.
Season pork chops on both sides with seasoning salt or a Creole/Cajun seasoning. You can also simply use salt and pepper.
I used my indoor grill to start these, but for skillet cooking, heat oil is a large skillet over high heat and sear chops on first side for 4 minutes. Reduce to medium, turn and continue cooking another 4 to 6 minutes, or until internal temperature reaches about 145 degrees F on an instant read thermometer, when inserted into side of thickest chop. Actual time will depend on how thick the pork chops are, so don't overcook! Remove and set aside.
Add cider to skillet and bring to a boil, scraping up any browned bits from the bottom.
Whisk in brown sugar and mustard, boiling until mixture is reduced and slightly thickened.
Stir in butter, thyme and parsley.
Return chops to pan, turning to coat to warm through.
Serve immediately with sauce spooned on top.
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