Pork Chops with Apple Cider Glaze

Inspiration for the Pork Chops!

This dish is inspired off a meal I recently watched come to life, on one of my favorite cooking shows, The Kitchen !!! As some of you may know, and many of you may not know, my mom recently passed away…That requires a blog post of it’s own…one day! I really miss my mom and I have found so much comfort in watching cooking shows, looking through my cookbooks, and creating delicious recipes. It is easy to get down, but I have found the best thing is to keep busy and find comfort in the things you love.

Last week I saw on The Kitchen, Geoffrey Zakarian whip up this absolutely mouth watering Apple Cider Glazed Salmon dish!! Within 2 days of watching that episode, that salmon dish was made in my kitchen….and it was outstanding! If you were having a dinner party, this a dish you would want to serve!

Geoffrey Zakarian Appe Cider Glazed Salmon

This is the Salmon dish!!! Click here to get the full recipe for Geoffrey Zakarian’s Apple Cider Glazed Salmon. After making this dish, we fell in love with the pan sauce. I knew this had to be incorporated into more dishes!

I made a few changes to the sauce, because there were a few things I didn’t have on hand! What resulted, was an out of this world Apple Cider Glazed Pork Chop Dinner !!! I used Heritage Pork Chops from a local butcher. These did not disappoint! Click here to see why Heritage raised chops are the only way to go! The pigs are humanely raised, and that is reason enough right there!

What you will need for the Pork Chops!

2 tablespoons unsalted Kerrygold butter

1 tablespoon avocado oil oil

4 Heritage Raised pork chops

Kosher salt and freshly cracked black pepper

1 cup apple cider

2 teaspoons minced shallots

2 tablespoons honey

1 tablespoon whole-grain mustard

1/4 cup creme fraiche

1-2 tbsp Apple Cider Vinegar (to taste)

1 tablespoon dried tarragon

2 tablespoons chopped chives

1/2 small jalapeño or fresno pepper chopped, reserve 3 thin slices for garnish

Brine Your Pork Ahead

I used a very simple brine for these pork chops! 1/4 cup salt and 4 cups of water. Place the chops in a ziplock and add in the brine. Leave in the bag for up to 4 hours. You can get more creative with your brine, but for this recipe I just kept it simple! The sauce shines in the recipe and bring so much sweet flavor!

Pork Chops with Apple Cider Glaze

Jacqueline Anderson
Pork Chops with pan sauce Apple Cider Glaze
Prep Time 4 hours
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4


  • 2 tbsp unsalted butter
  • 1 tbsp avocado oil
  • 4 boneless pork chops
  • morton kosher salt and peppers
  • 1 cup apple cider
  • 2 tsp minced shallots
  • 2 tbsp honey
  • 1 tbsp whole-grain mustard
  • 1/4 cup creme fraiche
  • 1-2 tbsp apple cider vinegar (to taste)
  • 1 tbsp dried tarragon
  • 2 tbsp chopped chives
  • 1/2 small jalapeno or fresno pepper diced and reserve 3 slices for garnish


  • Preheat oven to 400. Fit a baking sheet with a wire rack.
  • In a medium saute pan, heat the butter and avacado oil over medium heat. Season the pork chops with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the chops another 2 minutes, then gently remove the pork chops to the rack and transfer to the oven. Bake 6-8 minute to 145-150 depending on how you want your pork chops cooked!
  • Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, add dried tarragon, chopped jalapeno and apple cider vinegar to taste (I used 1.5 tbsp).
  • Transfer the pork chops to serving plates after they have rested for 5-10 minutes and spoon the sauce over the chops. Garnish with chives and sliced jalapenos!

The best kitchen tools for this meal

Please note that some of the links below are affiliate links and at no additional cost to you, I may earn a commission. Know that I only recommend products, tools, services and learning resources I’ve personally used and believe are genuinely helpful, not because of the small commissions I make if you decide to purchase them. Most of all, I would never advocate for buying something that you can’t afford or that you’re not yet ready to implement.


Did you know that a lot of measuring cups on the market are not actually accurate?! Some of the generic brands have been tested and been found to have inaccurate measurements! OXO Magnetic Metal Measure Cups were given A plus approval by Cook’s Country! They were accurate and easy to use!

Norpro Nonstick 3 Sided Splatter Guard

I’ve been cooking in my dream kitchen for almost 3 years now! January will make 3 years ! It is a beautiful, contemporary, white dream kitchen! White kitchens are beautiful, but quickly show dirt and grease! I use this Norpro Nonstick 3 sided splatter guard every single time i cook! It helps prevent our beautiful frosted subway tile from getting grease splatters! The best part about it is the easy clean up! I just pop it in the dishwasher!

Spring Chef Metal Cooling and Baking Rack – Oven Safe

Look for oven-safe labels and avoid using any racks that have been treated with non-stick coating. Non-stick racks may be easier to clean, but the polytetrafluoroethylene coating breaks down and warps under an oven’s heat. A lot of the cheaper cooling racks made for cookies are not meant to go in the oven! A lot of people don’t know this but use them anyways ! Get the Spring Chef Metal Cooling/baking rack!

Spring Chef Cooling Rack- Oven Safe

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