By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
321 cal · 30 min
Quick-Glazed Pork Chops
Recipe GLPR287afe2dda56db
Pan-seared boneless pork chops finished with a tangy cider and mustard glaze infused with caramelized onions. This quick weeknight meal balances savory and slightly sweet notes in just 20 minutes.
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Ingredients
1 tablespoon vegetable oil
1 teaspoon vegetable oil
4 boneless pork chops (about 1 inch thick)
½ teaspoon salt, divided
¼ teaspoon black pepper
1 medium yellow onion, sliced
2 cups apple cider
2 tablespoons Dijon mustard
Directions
Season both sides of each pork chop evenly with ¼ teaspoon of the salt and the black pepper.
Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned pork chops in the skillet and cook for about 3 minutes without moving them, until the bottom develops a golden-brown crust.
Flip the pork chops and cook for another 3 minutes on the second side until golden brown. Transfer the cooked pork chops to a clean plate and set aside.
Add the remaining 1 teaspoon of oil to the same skillet. Add the sliced onion and cook over medium heat, stirring occasionally, for about 8 minutes until the onion becomes soft and deeply caramelized.
Pour the apple cider into the skillet with the caramelized onion, stirring to combine. Stir in the Dijon mustard until fully incorporated into the liquid.
Return the pork chops to the skillet, nestling them among the onions and cider mixture. Bring everything to a gentle simmer over medium heat.
Simmer the pork chops uncovered for 6 to 8 minutes, allowing the cider to reduce and concentrate, until a meat thermometer inserted into the thickest part of a pork chop reads 145°F. Season with the remaining salt to taste.
Transfer the pork chops to serving plates and spoon the reduced cider glaze and caramelized onions over each chop. Serve immediately.
Comments
Ingredients are all standard stock at every Charlotte grocer—no specialty stops needed. At roughly $12–14 for four thick-cut chops plus onion and pantry staples, you're looking at $3–3.50 per serving, which is solid for a weeknight protein. The stated 30 minutes is honest if you're using thin chops; thick chops need 10 extra minutes to cook through without drying out, so reset that expectation. It's a family-friendly skillet dish with minimal fussing, reheats well in a low oven, and the apple-cider glaze is a natural fit for North Carolina tastes without being precious about it.
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