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Pork Chops with Cider-Dijon Pan Sauce

By Melissa Gaman / Photography By Scott Phillips
An easy-to-make sauce gives everyday pork chops a flavor boost. You could make this recipe with boneless pork chops, but bone-in chops have more flavor and won’t overcook as easily.


  • 4 center-cut bone-in pork chops (2 lb.)
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. unsalted butter
  • 1 medium red apple, such as Pink Lady, Fuji, or Gala, halved, cored, and cut into small dice
  • 1 medium shallot, chopped (about 1/3 cup)
  • 1/2 tsp. chopped fresh thyme
  • 1/2 cup apple cider
  • 1/2  cup lower-salt chicken broth
  • 1 Tbs. Dijon mustard, preferably country-style (coarse-grained)


Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil.

Season the chops with 1 tsp. salt and 1/2 tsp. pepper.

Melt the butter in a 12-inch skillet over medium-high heat until the foam subsides. Working in 2 batches, cook the chops until nicely browned, about 2 minutes per side. Transfer to the baking sheet and roast until no longer pink near the bone (use a paring knife to check), about 8 minutes.

Meanwhile, lower the heat to medium and add the apple, shallot, and thyme to the skillet and cook, stirring often, until beginning to brown and soften, about 2 minutes. Add the cider, scraping any bits off the bottom of the pan, and cook until reduced by half, about 2 minutes. Add the broth and mustard and continue to cook until slightly reduced, about 2€ minutes. Remove from the heat and season to taste with salt and pepper. Serve the sauce over the chops.

nutrition information (per serving): Calories (kcal): 290; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 7; Protein (g): 27; Monounsaturated Fat (g): 5; Carbohydrates (g): 12; Polyunsaturated Fat (g): 1; Sodium (mg): 440; Cholesterol (mg): 85; Fiber (g): 1.