Cider-Glazed Pork Chops

Oxmoor House
The brine serves as both a tenderizer and a flavor enhancer, but it will not leave the meat overly salty. Serve these chops atop a bed of steamed spinach with a side of barley or quinoa.
4 servings (serving size: 1 chop and 1 tablespoon sauce)


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1 cup apple juice, divided
2 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon kosher salt
1 garlic clove, minced
1/4 teaspoon dried thyme
4 (6-ounce) bone-in center-cut loin pork chops (about 3/4 inch thick)
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
1/2 cup sliced shallots
1/4 cup cider vinegar
2 tablespoons chopped fresh parsley


Prep: 8 Minutes
Cook: 29 Minutes
Other: 8 Hours

1. Combine 1/2 cup apple juice and next 5 ingredients in a large zip-top plastic bag. Add pork; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.

2. Remove pork from bag, and discard marinade. Sprinkle chops with pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chops to pan; cook 10 minutes on each side or until done. Place chops on a platter, and cover loosely with foil. Pour off excess fat from pan.

3. Add remaining 1 teaspoon oil to pan; heat over medium heat. Add shallots; sauté 3 minutes or until tender. Add remaining 1/2 cup apple juice and cider vinegar, scraping pan to loosen browned bits; cook 4 minutes or until liquid is reduced by half. Serve pork chops with sauce. Sprinkle chops evenly with parsley.

Created date

October 2009

Nutritional Information

Calories 239
Caloriesfromfat 39 %
Fat 10.3 g
Satfat 3 g
Protein 26.1 g
Carbohydrate 8.9 g
Fiber 0.4 g
Cholesterol 69 mg
Iron 1.3 mg
Sodium 270 mg
Calcium 41 mg