Apple Cider Glazed Pork Chops | Dorothy Lane Market
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    Apple Cider Glazed Pork Chops

    PREP TIME 10 mins
    COOK TIME 45 mins
    SERVINGS 4
    Chef Carrie Walters
    • POSTED Jul 23rd, 2021
    • BY Chef Carrie Walters

    INGREDIENTS

    • 4 boneless duBreton Pork Loin Chops
    • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
    • 1 Tbsp butter
    • 3 garlic cloves, minced
    • 1 tsp rosemary, minced
    • 1 Pinch of red chili flakes
    • ½ cup DLM Apple Cider Vinegar
    • 2 cups DLM 100% Apple Cider
    • 2 tsp DLM Classic Dijon Mustard

    INSTRUCTIONS

    1
    Generously season pork loin chops with salt and pepper.
    2
    In a large sauté pan, heat Vera Jane's Extra-Virgin Olive Oil and butter over medium-high heat until hot. Cook the pork until golden brown on both sides and internal temperature registers 145°F, about 4-6 minutes a side. Remove from pan.
    3
    Add the garlic, rosemary, and chili flakes and sauté briefly until fragrant.
    4
    Add the apple cider vinegar and scrape up the browned bits.
    5
    Add the apple cider and mustard and bring to a boil, whisking often. Cook until reduced by half, about 20-30 minutes. Season to taste with salt and pepper.
    6
    Add the pork back to the pan to briefly reheat. Serve with glaze.

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    Apple Cider Glazed Pork Chops

    PREP TIME 10 mins
    COOK TIME 45 mins
    SERVINGS 4

    INGREDIENTS

    • 4 boneless duBreton Pork Loin Chops
    • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
    • 1 Tbsp butter
    • 3 garlic cloves, minced
    • 1 tsp rosemary, minced
    • 1 Pinch of red chili flakes
    • ½ cup DLM Apple Cider Vinegar
    • 2 cups DLM 100% Apple Cider
    • 2 tsp DLM Classic Dijon Mustard

    INSTRUCTIONS

    1
    Generously season pork loin chops with salt and pepper.
    2
    In a large sauté pan, heat Vera Jane's Extra-Virgin Olive Oil and butter over medium-high heat until hot. Cook the pork until golden brown on both sides and internal temperature registers 145°F, about 4-6 minutes a side. Remove from pan.
    3
    Add the garlic, rosemary, and chili flakes and sauté briefly until fragrant.
    4
    Add the apple cider vinegar and scrape up the browned bits.
    5
    Add the apple cider and mustard and bring to a boil, whisking often. Cook until reduced by half, about 20-30 minutes. Season to taste with salt and pepper.
    6
    Add the pork back to the pan to briefly reheat. Serve with glaze.

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