Serves 4
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.
