This dip is a staple in my friend’s kitchen. It is simple to incorporate into any gathering. What more could a dish need than to be quick and simple?
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 pork chops |
Ingredients
- 6 (6 ounce) boneless center-cut pork chops
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- ¼ cup apple cider vinegar
- 2 cups apple cider
- 1 teaspoon Dijon mustard
- 1 teaspoon minced rosemary
- 1 pinch red pepper flakes
Instructions
- Season pork chops with salt and black pepper.
- Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.
- Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
- Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 4 g |
| Sodium | 102 mg |
| Sugars | 10 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I was surprised by this dish because I regularly go to Chef John recipes. The vinegar was overpowering and the sauce had very little actual apple flavor. If I were to make this again, I woukd definitely just use cider and some sliced fresh apples.
I’m not one to leave reviews but wow! Such simplicity yet delicious! Doesn’t get much better for me. Ive been anxiously waiting for apple cider season just for this recipe. Yum!
Big hit with family. Will make again for sure.
This was easy and delicious. To get the glaze to reduce quickly, I used a very large pan and put it up to high for a few minutes, making sure to stir often. Served with mashed sweet potatoes and asparagus. Dinner on the table in 30 minutes.
Do not rush the reduction of the sauce by getting impatient and adding a corn starch slurry! The entire point of a sauce reduction is to cook out a lot of the water, leaving behind a much more concentrated and deeper flavor that you will not get by thickening with corn starch before it’s ready. The sauce will thicken and be delicious, just give it time. It took mine closer to 10 minutes to become a glaze. It’s a shame that a lot of these low ratings seem to come from lack of patience resulting in botched flavor and consistency. One thing I did was add the resting juices from the pork to the sauce while it was simmering. No way that can be a bad thing!
This came out great! The reduction did take longer, but was worth the wait. Next time I will do it with chicken thighs.
I didn’t even have apple cider so, believe it or not, left that single ingredient out. Everything else was exactly as written. I realize that this is a main ingredient, however, it was absolutely delicious and just the right consistency! Served with mashed potatoes…a perfect rainy-day meal!
In order to thicken the sauce you will need to let it simmer a lot longer than the recipe calls for.
My family REALLY loved this recipe! My only complaint is that the sauce did not reduce. It stayed very loose, so I added some corn starch. That helped a lot. Very tasty recipe!
Tried the glaze twice and it never thickened. It was like brown water with bits of garlic. A waste of time and ingredients
Glaze didn’t develop and it was all liquid with no apple cider taste but slightly vinegary
Just another 5-star review. Made as written, just cooked a bit longer as per reviews. It’s delicious!
Wow! These were amazing! I stuffed them too! Love the glaze!
I absolutely adore this recipe! The glaze takes a lot longer to cook down, but it is so worth it. Don’t wreck by trying to thicken it with corn starch, it just need more time. Keep the range fan on or the vinegar fumes will get you, but the deglazing adds a wealth of flavor.
Everyone enjoyed this! Even the kids! The sauce is a little thin, but delicious. I made it exactly as instructed.
very bland
My boyfriend who is a wonderful cook made this for us last Saturday. This was such a delicious recipe, I highly recommend it. The only thing we did differently is we sliced up a Granny Smith apple and tossed it into the glaze to cook down. He also served it over some rice.
We loved it!!! Even my 2 year old granddaughter & 4 year old grandson asked for seconds & thirds!!! They wanted more of the yummy glaze on it too. Will definitely make it again!! I love Chef John’s recipes! And always we “Enjoy!”
We love this recipe, but sadly I can’t eat it anymore since I developed an allergy to cider vinegar. And we are not fans of Rosemary so I swap it with fresh Thyme. I COULD probably use while distilled or some Balsamic in place of the cider vinegar, but I am afraid that it will taste too differently. I just may try it like that and post my own version. Thanks Chef John! I clipped this recipe out of an All Recipes magazine several years ago. It’s fantastic! Just a side note, if you’re feeding more than 3 people with this recipe, and since you have to reduce the sauce, I would recommend doubling it because it’s VERY good over rice or noodles.
Delicious. I only had two pork chops so made half of the glaze. I probably added a bit more mustard and herbs because I “eyeballed it” (and we love rosemary) but otherwise it was exact. We don’t make pork often, so finding such a simple but delicious recipe is great.
Lots of flavour. Lovely moist meat and the sauce cooked down to a perfect gravy. I added some apple sauce for another texture. The garlic and rosemary made this a very elegant pork and apple sauce dinner.