Serves 4
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.
