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Pork Chops with Cider Glaze

Photo: Rita Maas
Prep time 30 mins
Yield Serves 4 to 6


  • 6 8-ounce pork chops, 1-inch thick
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1/4 cup orange juice
  • 1 1/4 cups apple cider
  • 2 cups baby carrots (1/2 16-ounce package), quartered lengthwise
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh thyme

Nutrition Information

  • calcium 64 mg
  • calories 589
  • caloriesfromfat 1 %
  • carbohydrate 22 g
  • cholesterol 150 mg
  • fat 34 g
  • fiber 1 g
  • iron 3 mg
  • protein 45 mg
  • satfat 11 g
  • sodium 175 mg

How to Make It

  1. Using a mallet, gently pound each pork chop between two sheets of plastic wrap or wax paper until it is about 1/2 inch thick. Season with salt and pepper and lightly dredge in flour, shaking off any excess.

  2. In a large skillet, heat 2 tablespoons of oil over medium heat. Place 3 chops in the pan and cook until the edges turn golden brown, about 4 minutes. Turn over and cook the other side for 3 to 4 minutes. Transfer to a plate and cover loosely with foil. Repeat with the other 3 chops, adding the remaining oil.

  3. To make the sauce: Deglaze the pan by adding the juice, cider, and 3/4 cup water, stirring any crystallized juices left clinging to the bottom (use a wooden spoon to prevent scratching). Bring to a boil, add the carrots, and let simmer until syrupy, about 12 to 13 minutes. Remove from heat, swirl in the butter, and add the thyme. Season to taste with salt and pepper. Spoon the sauce over the chops and serve. (Note: A perfectly cooked pork chop will be moist and slightly rosy. This color is completely safe.)