Pan-Seared Pork Chops with Cider-Glazed Apples
Juicy pan-seared pork chops finished with tender, caramelized apples in a savory cider reduction.
Recipe Author
Riff Kitchen@riffkitchen
Pan-Seared Pork Chops with Cider-Glazed Apples
Juicy pan-seared pork chops finished with tender, caramelized apples in a savory cider reduction.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 15 cook
- 25 min
- servings
- 2
- effort
- Medium
Chef's note
The acidity of the apple cider perfectly cuts the richness of the pork, making it an ideal autumn dinner.
Method
7 steps · tap one to tick it off
Tips
Take the chops off at 65°C. Bone-in chops overshoot quickly. Check the thickest part, away from the bone, and remember they get another minute in the glaze at the end.
Let the apples brown before stirring. Leave the slices in one layer for the first couple of minutes so they color. Stirred constantly, they steam and soften before they turn golden.
Scrape the pan as the cider goes in. The browned bits the chops leave behind are what give the cider glaze its depth. Loosen them while the cider bubbles, before it reduces.
Swaps
No apple cider? Unsweetened apple juice with a splash of cider vinegar to bring back the tartness.
No fresh thyme leaves? Dried thyme, about a third as much, added with the cider so it softens.
No Granny Smith apples? Honeycrisp or Pink Lady, which also hold their shape but give a sweeter glaze.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The apples soften and the chops come back slightly drier.
Reheat: Covered in a 160°C oven with a splash of cider or water, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
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Chef's note
The acidity of the apple cider perfectly cuts the richness of the pork, making it an ideal autumn dinner.
Instructions
Follow the steps to perfection.
Tips
Take the chops off at 65°C. Bone-in chops overshoot quickly. Check the thickest part, away from the bone, and remember they get another minute in the glaze at the end.
Let the apples brown before stirring. Leave the slices in one layer for the first couple of minutes so they color. Stirred constantly, they steam and soften before they turn golden.
Scrape the pan as the cider goes in. The browned bits the chops leave behind are what give the cider glaze its depth. Loosen them while the cider bubbles, before it reduces.
Swaps
No apple cider? Unsweetened apple juice with a splash of cider vinegar to bring back the tartness.
No fresh thyme leaves? Dried thyme, about a third as much, added with the cider so it softens.
No Granny Smith apples? Honeycrisp or Pink Lady, which also hold their shape but give a sweeter glaze.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The apples soften and the chops come back slightly drier.
Reheat: Covered in a 160°C oven with a splash of cider or water, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix