Apple Cider Glazed Pork Chops | Dorothy Lane Market

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

Dorothy Lane Market
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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