Apple Cider Pork Chops
2 tablespoons olive oil
6 boneless pork loin chops (6-8 oz each)
1 garlic clove, minced
1 tablespoon Dijon mustard
1 teaspoon honey
½ teaspoon apple pie spice
½ teaspoon coarsely ground pepper
¼ teaspoon dried thyme
¼ teaspoon salt
1 cup apple cider
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons water
Minced fresh parsley (optional)
In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.
Meanwhile, in a small bowl, combine garlic clove, Dijon mustard, honey, apple pie spice, black pepper, dried thyme, and salt; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145 degrees F, about 4-5 minutes. Remove chops from the 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 (optional).
Serves 4 to 6
From prep to table 25 minutes