Cider-Glazed Pork Chops

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)

Recipe from

Oxmoor House

Recipe Time

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

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


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


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.


Katherine Cobbs,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note