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.

Yield: 4 servings (serving size: 1 chop and 1 tablespoon sauce)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 39%
  • Fat: 10.3g
  • Saturated fat: 3g
  • Protein: 26.1g
  • Carbohydrate: 8.9g
  • Fiber: 0.4g
  • Cholesterol: 69mg
  • Iron: 1.3mg
  • Sodium: 270mg
  • Calcium: 41mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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