Pork chops often go dry because they are cooked too long or at too low a heat. This version avoids both problems by keeping it quick and in one pan. A brown sugar and chilli rub goes on first, so the chops get flavour and a little colour before the glaze is added. Apple cider then goes into the same hot pan, where it reduces into a sticky glaze that coats the chops without needing an oven. There is no brining and no long marinating time. The whole dish takes about 25 minutes, which makes it a practical weeknight dinner when you want something warm and a little special, but do not want to wait.
Ingredients
- 4 boneless pork chops, about 2 cm thick — thickness matters here; very thin chops cook faster and can dry out
- 1 tablespoon brown sugar
- 1 teaspoon chilli powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1 tablespoon vegetable oil
- 180 ml apple cider — use apple cider, not apple cider vinegar, which is much sharper
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves, optional
Method
- Mix the brown sugar, chilli powder, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Pat the pork chops dry with kitchen paper, then rub the spice mix evenly over both sides.
- Heat the oil in a large pan over medium-high heat. Add the chops in a single layer and cook for 3 to 4 minutes on the first side, until browned. Do not move them while they brown.
- Turn the chops and cook for 3 to 4 minutes on the second side. The exact time depends on thickness. A meat thermometer should read 63°C (145°F) in the thickest part. Move the chops to a plate and rest them.
- Turn the heat down to medium. Pour the apple cider into the same pan and scrape up the browned bits from the bottom with a wooden spoon. Those bits add flavour to the glaze.
- Add the apple cider vinegar and Dijon mustard. Simmer for 3 to 4 minutes, stirring often, until the liquid thickens enough to coat a spoon.
- Stir in the butter and thyme if using. Return the chops to the pan and spoon the glaze over them for 1 minute. Rest the chops for 3 minutes before serving, so the juices settle.
Apple Cider Glazed Pork Chops with Brown Sugar and Chilli Rub
Ingredients
Method
- Mix the brown sugar, chilli powder, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Pat the pork chops dry with kitchen paper, then rub the spice mix evenly over both sides.
- Heat the oil in a large pan over medium-high heat. Add the chops in a single layer and cook for 3 to 4 minutes on the first side, until browned. Do not move them while they brown.
- Turn the chops and cook for 3 to 4 minutes on the second side. The exact time depends on thickness. A meat thermometer should read 63°C (145°F) in the thickest part. Move the chops to a plate and rest them.
- Turn the heat down to medium. Pour the apple cider into the same pan and scrape up the browned bits from the bottom with a wooden spoon. Those bits add flavour to the glaze.
- Add the apple cider vinegar and Dijon mustard. Simmer for 3 to 4 minutes, stirring often, until the liquid thickens enough to coat a spoon.
- Stir in the butter and thyme if using. Return the chops to the pan and spoon the glaze over them for 1 minute. Rest the chops for 3 minutes before serving, so the juices settle.
Notes
Common Mistakes
- Cooking the chops too long, which dries them out
- Using apple cider vinegar instead of apple cider, which makes the glaze too sharp
- Skipping the rest, so the juices run out when the chops are cut
Substitutions
- Use bone-in chops and add 1 to 2 minutes per side
- Use honey instead of brown sugar for a smoother glaze
- Use a pinch of cayenne instead of chilli powder for more heat
Serving Ideas
Serve with mashed potatoes, roasted squash, green beans, or a simple salad. Spoon the extra glaze from the pan over the chops.
Storage and Reheating
Refrigerate for up to 3 days. Reheat gently in a covered pan over low heat with a splash of cider or water, so the chops do not dry out. Do not microwave on high.
Frequently Asked Questions
How do I know when pork chops are done?
Use a meat thermometer in the thickest part. It should read 63°C (145°F), then rest for 3 minutes. The centre will be slightly pink and juicy, which is safe at that temperature.
Can I use bone-in pork chops?
Yes. Add 1 to 2 minutes per side, and check the temperature near the bone, where it cooks more slowly.
Is apple cider the same as apple cider vinegar?
No. Apple cider is sweet, cloudy apple juice. Apple cider vinegar is sharp and acidic. This recipe uses cider for the glaze and only a spoon of vinegar for balance.
Can I make this ahead?
The rub can be put on the chops up to 1 day ahead and kept in the fridge. Cook and glaze the chops just before serving for the best texture.
