Apple Cider Pork Chops
These apple cider pork chops are a must for fall family dinners. I serve them with buttered egg noodles to soak up more of that delicious sauce. The recipe is easy to double when company pops in. —Debiana Casterline, Egg Harbor Township, New Jersey
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/4 teaspoon salt
- 1 garlic clove minced
- 2 tablespoons water
- 1 tablespoon dijon mustard
- 2 tablespoons olive oil
- 1 cup apple cider
- 1 teaspoon honey
- 1/4 teaspoon dried thyme
- 1/2 teaspoon apple pie spice
- 1/2 teaspoon coarsely ground pepper
- minced fresh parsley
- 6 ounces each) about 3/4 inch thick
- 1 tablespoon plus 1 teaspoon cornstarch
- Carbohydrate 5.69812347148287 g
- Cholesterol 0 mg
- Fat 1.30315340345186 g
- Fiber 0.291245137633253 g
- Protein 0.261298750179331 g
- Saturated Fat 0.175640152853438 g
- Serving Size 1 1 servings. (81g)
- Sodium 31.5060486684928 mg
- Sugar 5.40687833384962 g
- Trans Fat 0.0668954444661848 g
- Calories 34 calories
In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides., Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145degrees, about 4-5 minutes. Remove chops from skillet; let stand for 5 minutes., In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.
