Pork Chops with Apple Cider Glaze

Recipe View Pat the pork chops dry with paper towels. Season generously on both sides with salt and pepper. (2 minutes)

Recipe View In a large, heavy-bottomed skillet (cast iron is ideal), heat the olive oil and butter over medium-high heat until the butter is melted and the mixture shimmers. (2 minutes)

Recipe View Carefully place the pork chops in the hot skillet, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C). Use a meat thermometer to ensure accuracy. (10-14 minutes)

Recipe View Remove the pork chops from the skillet and transfer them to a plate. Tent loosely with foil to keep warm. (1 minute)

Recipe View Reduce the heat to medium. Add the minced garlic to the skillet and cook, stirring constantly, until fragrant (about 30 seconds). (30 seconds)

Recipe View Pour in the apple cider vinegar, scraping up any browned bits from the bottom of the pan – this adds depth of flavor to the glaze. (1 minute)

Recipe View Add the apple cider and Dijon mustard to the skillet. Bring the mixture to a boil, then reduce the heat to medium and simmer until the sauce has reduced and thickened into a glaze (about 8-10 minutes). Stir occasionally to prevent sticking. (10 minutes)

Recipe View Stir in the minced rosemary and red pepper flakes. Season the glaze to taste with salt and pepper, if needed. (1 minute)

Recipe View Return the pork chops to the skillet and spoon the apple cider glaze over them, ensuring they are well coated. Warm the pork chops in the glaze for 1-2 minutes per side, allowing the flavors to meld together. (4 minutes)

Recipe View Serve the pork chops immediately, garnished with fresh rosemary sprigs, if desired. Spoon any remaining glaze over the chops. (2 minutes)