Description
These Herb-Infused Smothered Pork Chops with Apple Cider Glaze are tender, juicy chops simmered in a fragrant blend of herbs and a rich, tangy-sweet apple cider sauce — a perfect balance of savory and comforting autumn flavors.
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 cup all-purpose flour (for dredging)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup apple cider
- 1/2 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat pork chops dry with paper towels. In a shallow dish, combine flour, salt, pepper, garlic powder, onion powder, thyme, and rosemary. Dredge pork chops lightly in the seasoned flour, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear pork chops for 3–4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add onions and sauté until softened, about 3 minutes. Add garlic and cook for 30 seconds.
- Pour in apple cider, chicken broth, Dijon mustard, apple cider vinegar, and brown sugar. Stir to combine and bring to a simmer.
- Return pork chops to the skillet, reduce heat to low, cover, and simmer for 15–20 minutes until tender and cooked through (internal temp 145°F / 63°C).
- If you prefer a thicker glaze, stir in the cornstarch slurry and simmer uncovered for 2–3 minutes until the sauce thickens.
- Garnish with chopped parsley and serve with mashed potatoes or roasted vegetables.
Notes
- For extra depth, use fresh herbs instead of dried ones — double the quantity if doing so.
- Apple cider (not vinegar) adds sweetness and body — avoid substituting it entirely with vinegar.
- Boneless chops may also be used but reduce cooking time to prevent drying out.
- The sauce pairs beautifully with rice, polenta, or buttery mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American