Our recipe tester, 10-year-old Zoe, wants kids to know that “it looks fancy, but it’s something you can do yourself (with a little help).”
Apple Cider-Glazed Pork Chops
- 1/2 cup apple cider
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
- 4 boneless pork chops, 3/4- to 1-inch thick
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon vegetable oil
In a liquid measuring cup, whisk together apple cider, maple syrup, mustard, and thyme. Set aside.
Make 2 cuts through the fat on the edges of each pork chop, about 2 inches apart (cut through the fat only, not the meat). Pat chops dry with paper towels and sprinkle both sides evenly with salt and pepper. Wash your hands.
In a 12-inch skillet, heat oil over medium heat for 1 minute (oil should be hot, but not smoking). Tilt and swirl skillet to coat evenly with oil.
Place chops in the skillet. Cook, without moving the chops, until well browned on the first side, about 5 minutes.
Flip chops. Reduce heat to medium-low. Pour apple cider mixture into the skillet. Cook until chops register 145 degrees F on an instant-read thermometer, about 5 minutes. Transfer chops to a serving platter. Cover platter with aluminum foil.
Increase heat to medium and cook apple cider mixture in the skillet, stirring often with a rubber spatula, until thick and syrupy, 2 to 3 minutes (sauce will be very bubbly when it thickens). Turn off heat. Spoon glaze over chops and serve.