• Cooking Time:
  • Servings:
  • Preparation Time:



  • 4 sirloin pork chops, trimmed of visible fat and the thickness can
  • range from 1/2-inch thick to 3/4-inch (about 1 1/2 pounds)
  • fresh ground pepper
  • salt (optional)
  • 2 teaspoons olive oil (canola oil can be used)
  • 1 cup apple cider (sparkling cider can be used)
  • 1 tablespoon packed brown sugar
  • 2 tablespoons cider vinegar (I have used plain white vinegar as well
  • with no taste difference)
  • 1/4 teaspoon ground mustard (add a pinch or two more to taste


  • Pat pork chops dry with paper towels. Season each side with a
  • sprinkling of pepper, and salt if desired. Heat oil in a large
  • nonstick frying pan or skillet over medium-high heat until just hot
  • then add pork chops and brown both sides (around 5 minutes if your
  • pork chops are around 1/2-inch thick).
  • Stir cider and brown sugar together and add to the frying pan. Reduce
  • heat to low and simmer the pork chops, uncovered, turning the chops
  • after a minute, until the meat is almost cooked through but not quite
  • (about 2 minutes). Remove pork chops to a plate with a fork.
  • Add the vinegar and ground mustard to the frying pan juices and bring
  • to a boil, scraping up any brown bits on the bottom of the pan with a
  • spatula. Continue to cook until the glaze mixture is reduced to about
  • 1/3 cup. It will take 5 to 10 minutes. The cider mixture will get
  • bubbly when it is just about at the syrup/glaze stage.
  • Turn off heat. Place the pork chops back in the frying pan along with
  • any juices that formed on the bottom of the plate.
  • Flip chops over to coat both sides with the cider glaze, cover frying
  • pan and let sit for a minute or two to blend flavors. Check thickest
  • part of the pork chop for desired doneness and serve

Categories: Main Dish 
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