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Fall Crispy Pork Chops with Easy Apple Cider Glaze

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These fall crispy pork chops with apple cider glaze are quick, easy, and perfect for autumn. The seared chops are finished in a sweet-tangy apple cider glaze for a crispy, juicy, and flavorful dinner in under 30 minutes.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 cup apple cider, unfiltered
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon Dijon mustard
  • 1 sprig fresh thyme (or ½ teaspoon dried)
  • 1 small shallot, thinly sliced (optional)

Instructions

  1. Pat the pork chops dry with paper towels. Let them sit on the counter for 10-15 minutes to come to room temperature.
  2. Mix the dry rub in a small bowl: kosher salt, black pepper, garlic powder, and smoked paprika. Sprinkle generously over both sides of the pork chops, pressing it in.
  3. Heat your cast-iron skillet over medium-high heat for about 3 minutes. Add the olive oil and swirl to coat.
  4. Sear the pork chops in the hot skillet. Cook for 4-5 minutes on the first side without moving them. Flip and cook for another 3-4 minutes on the second side.
  5. Check the temperature with a meat thermometer. Aim for 135°F (57°C). Remove the pork chops to a plate and tent loosely with foil.
  6. Make the glaze in the same skillet. Reduce heat to medium and add the butter. Once melted, add the sliced shallot (if using) and cook for 1 minute. Pour in apple cider, apple cider vinegar, brown sugar, Dijon mustard, and add the thyme sprig.
  7. Let the glaze reduce for 5-7 minutes, stirring occasionally, until it thickens to a syrupy consistency.
  8. Return the pork chops to the skillet. Spoon the glaze over the tops, turning to coat evenly. Cook for another 2-3 minutes, spooning glaze over the chops. Internal temperature should reach 145°F (63°C).
  9. Remove pork chops from the pan and let rest on a cutting board for 5 minutes. Pour any remaining glaze over the top before serving.

Notes

Pat the pork chops dry for a better sear. Don’t overcrowd the pan; cook in batches if needed. Let the glaze reduce until syrupy before adding the pork back. Use a meat thermometer for perfectly cooked pork (145°F). Leftovers can be stored in the refrigerator for up to 3 days; reheat in a skillet with a splash of water or cider.

Nutrition

Keywords: pork chops, apple cider glaze, fall recipe, crispy pork chops, easy dinner, one-pan meal

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