Ingredients
Scale
- 4 bone-in pork chops (about 1 inch thick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup high-quality apple cider (not apple juice)
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon dried thyme
- 1 tablespoon cold butter
Instructions
- Pat the pork chops dry with a paper towel. This is crucial for getting a good sear. Generously season both sides of the chops with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork chops to the pan. Cook for about 4 to 5 minutes per side until they are golden brown and cooked through. Remove the chops from the pan and set them aside on a plate to rest.
- Reduce the heat to medium. In the same skillet, pour in the apple cider. Use a wooden spoon to scrape the bottom of the pan to release the flavorful bits stuck to the surface. Whisk in the Dijon mustard, honey, and dried thyme.
- Let the cider mixture simmer for about 5 to 7 minutes. You want the liquid to reduce by half until it starts to look thick and syrupy. Stir occasionally to ensure the honey doesn’t burn.
- Whisk in the cold butter until it is melted and the sauce looks glossy. Add the pork chops and any accumulated juices back into the pan. Spoon the glaze over the meat for 1 minute to warm through and coat thoroughly. Serve immediately.
- Cook Time: 25 minutes
- Diet: Gluten-Free