By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
629 cal · 40 min
Pork Chops With Cider Glaze
Recipe GLPR639284f316a59d
Tender, juicy pork chops seared to golden perfection and finished with a rich, tangy cider and orange glaze, served alongside tender roasted baby carrots and fresh thyme. This elegant yet simple dish comes together in under 40 minutes for a comforting American-style dinner.
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Ingredients
6 pork chops, 1 inch thick (about 8 ounces each)
to taste kosher salt
to taste black pepper
½ cup all-purpose flour
3 tablespoons olive oil
¼ cup orange juice
1¼ cups apple cider
2 cups baby carrots, quartered lengthwise
1 tablespoon butter
1 tablespoon fresh thyme, chopped
Directions
Pat the pork chops dry with paper towels. Season both sides generously with kosher salt and black pepper.
Place the all-purpose flour in a shallow dish. Lightly dredge each pork chop in the flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the floured pork chops and sear for 4-5 minutes per side until golden brown. Transfer the seared chops to a plate.
In the same skillet, add the quartered baby carrots and cook for 2-3 minutes, stirring occasionally, until they begin to soften.
Pour in the orange juice and apple cider, stirring to combine with the pan drippings. Return the seared pork chops to the skillet, nestling them among the carrots.
Reduce heat to medium and simmer for 12-15 minutes, or until the pork chops reach an internal temperature of 145°F and the carrots are tender.
Remove from heat and stir in the butter and fresh chopped thyme. Serve the pork chops immediately with the carrots and cider glaze spooned over the top.
Comments
This recipe checks most boxes for a weeknight meal in Charlotte: all ingredients are available at standard chains like Harris Teeter or Kroger without a special trip. The cost per serving runs moderate, driven mainly by pork chops, which vary seasonably but are reliable year-round; apple cider and fresh orange juice are reasonably priced autumn to winter. Real prep time is closer to 50 minutes when you account for browning chops, reducing the glaze, and caramelizing carrots—the stated 40 minutes assumes minimal chopping and a hot pan ready to go. The dish is straightforward and suitable for a family, though it does require active attention during the glaze reduction, and it does not reheat well, making this a same-night dinner.
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