- (6 Chops) Boneless Pork Chops
- (2 tablespoons) Olive Oil
- (1 clove, minced) Garlic
- (1 tablespoon) Dijon mustard
- (1 teaspoon) Honey
- (1/2 teaspoon) Apple Pie Spice
- (1/2 teaspoon coarsely ground) Pepper
- (1/4 teaspoon) Dried Thyme
- (1/4 teaspoon) Salt
- (1 cup) Apple Cider
- (1 tablespoon and 1 teaspoon) Cornstarch
- (2 tablespoons) Water
- (Minced (for garnish)) Fresh Parsley
- In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.
- Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes.
- In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.
Test Kitchen Tips
- Make a couple of crosswise slices just barely through the outer layer of fat, and pork chops will be less likely to curl when cooking.
- Use fresh pressed apple cider for an intense apple flavor in your sauce.