Pork Chops with Apple Cider Glaze

We loved this one! I had bone-in chops on hand so I used those. I also subbed apple juice for the apple cider, which worked out beautifully. As it was reducing I became impatient and decided to thicken it slightly to a glaze consistency with a cornstarch/water slurry. Both Hubs and I really enjoyed these and I will definitely be making them again! Thank you Chef John!

Do not rush the reduction of the sauce by getting impatient and adding a corn starch slurry! The entire point of a sauce reduction is to cook out a lot of the water, leaving behind a much more concentrated and deeper flavor that you will not get by thickening with corn starch before it’s ready. The sauce will thicken and be delicious, just give it time. It took mine closer to 10 minutes to become a glaze. It’s a shame that a lot of these low ratings seem to come from lack of patience resulting in botched flavor and consistency. One thing I did was add the resting juices from the pork to the sauce while it was simmering. No way that can be a bad thing!

I made this tonight for dinner, I used pork tenderloin instead of chops! I mainly wanted to have the glaze! It turned out beyond amazing! I did tweak the recipe to my taste just a bit, it was a bit too tangy for me so I added brown sugar and some honey! I used the oil and butter and seared my tenderloin in it and then transferred it to a roasting pan and finished it in the oven with salt, pepper, garlic powder and paprika, covered and added apple juice while it cooked! For the glaze - I followed the recipe exactly except I didn’t put in the crushed red pepper, and added the honey and brown sugar! I let it reduce for probably about a half hour and it was reduced to about half, but still kind of thin, so I made a corn starch water slurry and added it and it was perfect! All in all this glaze was amazing and I’m so glad I tried it with the tenderloin! This is definitely a new one added into our rotation!

I liked this recipe, but would be happier with a couple of changes next time. First, it was too tangy, so I would reduce the apple cider vinegar to 1 Tbs, reduce the garlic to 1 clove, and reduce the rosemary to 1/2 tsp. I reduced the apple cider to 1 cup and added 1 cup of applesauce because I like applesauce with pork. My pork was way too thick and it took forever to cook all the way through in the pan. Next time, I would either cover the pan or roast them in the oven. I would definitely make this again with these changes.

I added 1 chopped Gala apple to the glaze and just before the glaze was finished I smashed the apples with the spatula. If you want a sticky glaze and not vinegary broth, allow to reduce about 30 minutes over medium heat. It will still boil but the sugars in apple cider/juice won't burn.

Ok so I had to change some/a lot of stuff due to not having enough of things. But apparently my family loved it and demanded that I make it again. So I hope I can remember what I did. Basically just dumping things in. I have a large crew so I used 7 thin bone in chops and 4 boneless. I sear them all in a mixture of olive oil and butter. I placed them in 9X13 baking dish. In the pan juices I browned 1 1/2 tbsp of minced garlic. I then put in about a 1/2 cup of apple cider vinegar, and didnt have any apple cider so I had about a 1 cup apple juice. The flavor was a bit bland so I added 1 pack of beefy onion soup mix and about 2 tbsp of maple balsamic.(been itching to use it in something. After letting the mixture reduce a bit, I then poured the sauce over the chops, covered the baking pan with foil and put in in the oven at 350 degrees for aprox. 1 1/2 hours. The bones fell out when we served it with stuffing and brussel sprouts YUM!!

Excellent! I made the sauce EXACTLY as written, but changed other items a bit (the sauce is what makes this recipe). I had chicken legs and thighs on hand (4 thighs, 6 legs), so browned those instead of pork. Put them in a roasting pan, and added sliced acorn squash and fresh brussels sprouts. Reduced the sauce (yes, it took quite a bit longer than 3-4 minutes - I went to the garden to pick the brussels sprouts while the sauce was reducing), and poured the sauce over everything. I was afraid that there wouldn't be enough sauce, but the juices from the chicken and veggies added a bit of liquid. Roasted at 350 during happy hour, then turned up the oven to 450 just to caramelize everything a bit more. YUMMY! I did not think the sauce was vinegary as some have noted, and there was enough sauce to cover the chicken and veggies... Keeper!

A new flavor for us but we really liked it and will make it again. I did not make changes to the ingredients but found out that leaving the chops in the sauce towards the end as it is thickening makes them more tender and gives them extra flavor. It did take quite a bit more time to get it down to the glaze but the flavor really intensifies beautifully! Once I put my skillet on my copper diffuser the glaze came along much faster. Thanks for this delicious recipe, Chef John!

I used an apple cider vinegar, salt, brown sugar and water brine and soaked my loin chops for an hour. The record also cake for rosemary but I didn't have any. I then followed this recipe minus the rosemary. I substituted garlic salt for the fresh garlic (I was out of that too) 😕. As the glaze reduced I added 2 healing tablespoons of apple butter. The boneless loins were so tender and the flavor was wonderful! This is a keeper for sure! Then followed

My family REALLY loved this recipe! My only complaint is that the sauce did not reduce. It stayed very loose, so I added some corn starch. That helped a lot. Very tasty recipe!

For my rub, I used equal parts Lawry's seasoned salt, poultry seasoning, garlic powder, cinnamon and pumpkin pie seasoning! After rubbing on both sides so chops, I browned on both sides in olive oil, then poured some Worchestire sauce over followed by the fresh apple cider. I covered the skillet with a lid, turning the chops about halfway through the 24 minute cooking time. They look carmelized just like the photo. Fantastic!

It was tasty. I didn't have any Dijon mustard, so I substituted Baby Ray's Honey Mustard Dipping Sauce. It worked out well. I also skipped the pepper flakes because some of my family don't like the spice. (I do.) The minced rosemary added to the flavor.

Delicious!! I used blackberry cider instead of apple cider; it was phenomenal! This is definitely a repeat recipe!!

oh the sauce for these was so good. It did take a long time to reduce and as listed made enough for 5 pork chops. The flavor really made these standout.

I have always loved pork chops with vinegar ( slow cooked in saurkraut) so I followed the recipe exactly . I let the sauce reduce which took about 15 min after it reached a slow simmer.The recipe was good and family loved it ! Browning the chops first then slow cooking was the key !

Make exactly as stated. Did take longer than stated to reduce sauce BUT once it did cook down DELICIOUS!! Even my "picky" wife liked it LOL. Will definitely make again.

So simple yet AMAZING 🙌

Very good! Had some monster pork loin chops so had to adjust the cooking time. Excellent flavor, I used apple juice and I added some diced apple with the garlic, recommended!

Delicious! I was not excited about the boneless pork chops we were gifted for Christmas but this recipe changed my mind. I used apple juice instead of apple cider and the sauce came out perfect. The cook on the pork was excellent and they were very juicy. The husband was pleased with the cook and the flavor. Thanks, Chef John!

Really enjoyed this dish and will certainly make it again.