30-Minute Apple Cider Pork Chops
Tender boneless pork chops are seared to perfection and simmered in a sweet and savory apple cider sauce infused with honey, Dijon mustard, and warm apple pie spice. The result is juicy pork with a glossy, flavorful glaze that captures the essence of fall. This comforting dish pairs beautifully with roasted vegetables or mashed potatoes for a satisfying weeknight dinner or special occasion meal. The combination of tangy mustard and sweet cider creates a balanced sauce that complements the natural richness of the pork without overwhelming it.
Ingredients
- 2 tablespoons olive oil
- 6 boneless pork loin chops, 6 to 8 ounces each, about 3/4 inch thick
- 1 clove garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon apple pie spicecinnamon + nutmeg1/4 tsp cinnamon + 1/4 tsp nutmegspice
homemade blend
- ½ teaspoon coarsely ground pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 1 cup apple cider
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 tablespoons water
- minced fresh parsley
Instructions
- 1
Heat olive oil in a large skillet over medium heat and brown pork chops on both sides
- 2
Combine minced garlic, Dijon mustard, honey, apple pie spice, pepper, thyme, and salt in a small bowl
- 3
Stir apple cider into the spice mixture and pour over the browned pork chops
- 4
Reduce heat to medium-low, cover, and cook until meat thermometer reads 145°F
- 5
Remove pork chops from skillet and let stand for 5 minutes
- 6
Mix cornstarch and water until smooth in a small bowl
- 7
Stir cornstarch mixture into remaining cider sauce in skillet
- 8
Bring sauce to a boil, stirring constantly, until thickened
- 9
Pour thickened sauce over pork chops and sprinkle with fresh parsley
Tips
Let pork chops rest at room temperature for 15 minutes before cooking for more even heating.
Use a meat thermometer to ensure pork reaches exactly 145°F for optimal juiciness and safety.
Don't skip the resting period after cooking - it allows juices to redistribute throughout the meat.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container.
Sauce can be prepared up to 1 day ahead and reheated when ready to serve.
Serve immediately while hot with mashed potatoes, roasted vegetables, or rice.
Common Mistakes
Don't overcook pork beyond 145°F to avoid dry, tough meat.
Make sure cornstarch mixture is completely smooth to prevent lumpy sauce.
Substitutions
homemade blend
increase cook time by 2-3 minutes
FAQ
Can I use bone-in pork chops instead?
Yes, but increase cooking time by 2-3 minutes since bone-in chops take longer to reach the proper internal temperature.
What if I don't have apple pie spice?
Substitute with 1/4 teaspoon cinnamon plus a pinch of nutmeg and allspice for a similar warm, spiced flavor profile.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the pork.