Imagine sinking your teeth into perfectly pan-fried pork chops, their golden crust giving way to juicy, tender meat, all drizzled with a luscious apple cider sauce that dances on your palate. This American classic is not just a meal; it's an experience that brings comfort and satisfaction to your dinner table. In just 30 minutes, you can transform simple ingredients into a gourmet dish that will impress your family and friends. Ready to elevate your weeknight dinners? Let’s dive into this mouthwatering recipe for panfried pork chops with cider sauce that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 pork chops
- 1 cup apple cider
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Remove pork chops from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat pork chops dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season both sides of the pork chops generously with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until the oil shimmers and is almost smoking.
- Carefully place the seasoned pork chops into the hot skillet, ensuring they are not overcrowded to allow proper browning.
- Cook pork chops for 4-5 minutes on the first side until a golden-brown crust forms, then flip and cook for an additional 3-4 minutes.
- Check internal temperature with a meat thermometer; pork should reach 145°F (63°C) for safe consumption.
- Remove pork chops from the skillet and let them rest on a plate, tented with aluminum foil, for 5-7 minutes to allow juices to redistribute.
- In the same skillet, pour apple cider and Dijon mustard, scraping up any browned bits from the bottom of the pan.
- Simmer the cider sauce for 3-4 minutes until it reduces and slightly thickens, creating a flavorful glaze.
- Pour the cider sauce over the rested pork chops and serve immediately.
Tips
- Bring to Room Temperature: Before cooking, remove the pork chops from the refrigerator and let them sit at room temperature for about 30 minutes. This step ensures even cooking and a juicy result.
- Pat Dry for a Perfect Sear: Use paper towels to pat the pork chops dry. Removing excess moisture is key to achieving that beautiful golden-brown crust.
- Season Generously: Don’t skimp on the seasoning! Generously sprinkle salt and freshly ground black pepper on both sides of the pork chops for maximum flavor.
- Heat Your Skillet Properly: Make sure your skillet is hot enough before adding the pork chops. The oil should shimmer and be almost smoking; this is crucial for a good sear.
- Avoid Overcrowding: Cook the pork chops in batches if necessary. Overcrowding the skillet can lead to steaming instead of searing, which affects the texture.
- Use a Meat Thermometer: To ensure your pork chops are cooked safely and perfectly, use a meat thermometer to check for an internal temperature of 145°F (63°C).
- Rest for Juiciness: After cooking, let the pork chops rest for 5-7 minutes under a tent of aluminum foil. This allows the juices to redistribute, keeping the meat moist.
- Scrape the Pan for Flavor: When making the cider sauce, be sure to scrape up the browned bits from the bottom of the pan. These bits add incredible depth and flavor to your sauce.
- Simmer for Sauce Perfection: Allow the apple cider sauce to simmer until it reduces and thickens slightly. This intensifies the flavors and creates a delicious glaze for your pork chops.
- Serve Immediately: Drizzle the cider sauce over the rested pork chops and serve right away for the best taste and presentation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 28g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 85mg
