A short pan sauce turns apple cider into a tart-sweet glaze that coats the chops and fruit. Use an instant-read thermometer and let whole cuts of pork rest for 3 minutes after they reach 145°F.
Serves: 4
Prep: 10 minutes
Cook: 25 minutes
Ingredients
- 4 boneless pork chops, about 1 inch thick
- 3/4 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 tablespoon neutral oil
- 2 crisp apples, cored and cut into wedges
- 1 small shallot, minced
- 1 cup apple cider
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh sage
- 1 tablespoon unsalted butter
Method
- Pat chops dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat.
- Sear chops for 3 to 4 minutes per side until browned. Check the thickest part; transfer to a plate at 145°F and rest for 3 minutes.
- Reduce heat to medium. Add apples and cook 3 minutes, turning once. Add shallot and cook 1 minute.
- Pour in cider and whisk in Dijon. Simmer 5 to 7 minutes until reduced by about half.
- Stir in sage and butter. Return chops and any juices to the pan for 1 minute, turning to coat, then serve with the glazed apples.
Variations
Use pears instead of apples, or add 1 teaspoon cider vinegar if the glaze tastes very sweet. Bone-in chops can be used, but may need more time; cook to 145°F and rest.
Storage and reheating
Refrigerate chops and sauce promptly in a covered container for up to 3 days. Reheat gently in a covered skillet with a spoonful of water until hot.
Read the the weekly meal planning guide and the grocery list for pantry basics for more practical dinner planning. Add this recipe to the Lucru Home grocery list and note any missing ingredients before shopping.
