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Crispy Apple Cider Pork Chops with Sticky Glaze

crispy apple cider pork chops - featured image
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Golden, shatter-crisp pork chops with a glossy, sweet-tart apple cider glaze. This one-skillet recipe delivers restaurant-quality results in under 30 minutes, with a cornstarch-enhanced coating for maximum crunch.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, plus more for seasoning the meat
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 2 tablespoons unsalted butter
  • 1 cup apple cider (unfiltered preferred)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 sprig fresh rosemary or thyme (or 1/2 teaspoon dried)
  • 1 tablespoon cold butter, cut into small pieces

Instructions

  1. Remove the pork chops from the refrigerator about 20 minutes before cooking. Pat them completely dry with paper towels. Season both sides generously with salt and pepper. Let them sit while you prepare the coating.
  2. In a shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Dredge each pork chop in the flour mixture, pressing firmly so the coating adheres. Shake off any excess. Place the coated chops on a plate and let them sit for 5 minutes.
  4. Place your skillet over medium-high heat and add the vegetable oil. Wait until the oil is shimmering and a pinch of flour sizzles immediately when dropped in (about 2-3 minutes).
  5. Carefully place the pork chops in the hot skillet, being careful not to crowd the pan (cook in batches if needed). Cook for 4-5 minutes on the first side, without moving them, until deep golden brown and crispy. Flip and cook for another 3-4 minutes. The internal temperature should reach 140°F (60°C) when measured in the thickest part, away from the bone.
  6. During the last minute of cooking, add the 2 tablespoons of butter to the skillet. Tilt the pan slightly and use a spoon to baste the butter over the pork chops.
  7. Transfer the cooked pork chops to a plate lined with paper towels. Let them rest for 5 minutes.
  8. Pour off all but about 1 tablespoon of fat from the skillet (leave the browned bits). Return the skillet to medium heat and add the apple cider, apple cider vinegar, brown sugar, Dijon mustard, and red pepper flakes. Stir with a whisk, scraping up all the browned bits from the bottom of the pan.
  9. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Add the fresh rosemary or thyme sprig during the last 2 minutes.
  10. Remove the skillet from the heat. Remove the herb sprig. Whisk in the cold butter pieces, one at a time, until the glaze is glossy and smooth. Taste and adjust seasoning.
  11. Return the rested pork chops to the skillet, turning them to coat in the glaze. Spoon any extra glaze over the top. Let them sit in the warm glaze for 1-2 minutes.
  12. Transfer the pork chops to a serving platter and spoon any remaining glaze from the pan over the top. Garnish with fresh thyme or rosemary if desired.

Notes

Don’t skip drying the pork chops or letting the coating rest. Use a meat thermometer for perfect doneness. Make extra glaze if serving more than four people. For gluten-free, substitute all-purpose flour with a gluten-free all-purpose blend.

Nutrition

Keywords: pork chops, apple cider, crispy, sticky glaze, skillet, fall recipe, one-pan meal

Find it online: https://juliamadeit.com/crispy-apple-cider-pork-chops-with-sticky-glaze/