Apple Cider Pork Chops
“These apple cider pork chops are a must for fall family dinners. I serve them with buttered egg noodles to soak up more of that delicious sauce. The recipe is easy to double when company pops in.” —Debiana Casterline, Egg Harbor Township, New Jersey
Taste of Home
- 2 tbsp olive oil
- 6 boneless pork loin chops about 3/4 inch thick, 6 to 8 ounces each
- 1 garlic clove minced
- 1 tbsp dijon mustard
- 1 tsp honey
- 1/2 tsp apple pie spice
- 1/2 tsp coarsely ground pepper
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1 cup apple cider
- 1 tbsp plus 1 teaspoon cornstarch
- 2 tbsp water
- minced fresh parsley
- In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.
- Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes.
- In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.
Test Kitchen Tips
- Make a couple of crosswise slices just barely through the outer layer of fat, and pork chops will be less likely to curl when cooking.
- Use fresh pressed apple cider for an intense apple flavour in your sauce.
1 pork chop: 301 calories, 14g fat (4g saturated fat), 82mg cholesterol, 210mg sodium, 8g carbohydrate (5g sugars, 0 fibre), 33g protein.
Diabetic exchanges: 4 lean meat, 1 fat, 1/2 starch.