Pork Chops with Apple Cider Glaze

6 (6 ounce) boneless center-cut pork chops

salt and ground black pepper to taste

1 tablespoon vegetable oil

1 tablespoon butter

3 cloves garlic, minced

1/4 cup apple cider vinegar

2 cups apple cider

1 teaspoon Dijon mustard

1 teaspoon minced rosemary

1 pinch red pepper flakes



Season pork chops with salt and black pepper.

Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.

Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.

Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.



Chef John