Chicken is so frequently the meat-of-choice at dinner, that we forget how many other yummy options are out there, pork, in particular, being one of our favorites. While we love a good roasted pork loin, it’s pork chops that we decided to go with here, and they did not disappoint! We wanted something with a flavorful, rich sauce, that was easy and quick to make, and these cider dijon chops fit the bill perfectly.
That’s right, apple cider and wholegrain Dijon mustard are the stars of the show here, and blend together in a lovely way to create this tangy, yet sweet sauce that coats the pork. One thing to note is that it’s easy to overcook pork; you’ll want to keep an eye on those chops and cook them until they’re golden brown and have no remaining pink juices (roughly 145º F internal temperature). This dinner never fails to impress, so switch up your dinner routine and make this this week – everyone will rave about it!
Cider Dijon Pork Chops
- 4 boneless pork chops
- 3 cloves garlic, minced
- 1-2 sprigs fresh rosemary, minced
- 3/4 cup apple cider
- 1/3 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon wholegrain Dijon mustard
- kosher salt and freshly ground pepper, to taste
- Melt butter over medium-high heat and add minced garlic and rosemary. Cook for 1-2 minutes, or until fragrant.
- Season pork chops generously with salt and pepper, then add to pan and sear on both sides until browned.
- Once browned, remove pork to a plate and set aside.
- Pour apple cider into the pan to deglaze, 1-2 minutes, then stir in mustard and heavy cream.
- Reduce heat to medium-low and cook for 5 minutes, or until slightly thickened.
- Return pork chops to sauce, making sure both sides are coated, then serve hot and enjoy.
Recipe adapted from The Seasoned Mom