Ingredients
- 3 tablespoons brown sugar
- 2 tablespoons honey mustard
- 1 teaspoon mustard powder
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper (Optional)
- ½ teaspoon garlic powder
- 1 pound pork chops
- 2 tablespoons butter
- ¾ cup apple cider
Why You'll Love Making This
This dish offers a perfect balance of tangy and sweet flavors that complement the savory pork chops. The apples add a fresh, fruity twist, making the meal both comforting and exciting. It’s a great way to enjoy a classic protein with a seasonal touch.
Chef's Cooking Tips
- Use firm apples like Granny Smith or Honeycrisp to prevent them from turning mushy.
- Sear the pork chops on high heat first to lock in juices before simmering with the sauce.
- Let the meat rest for a few minutes after cooking to keep it tender and juicy.
- Sear the pork chops on high heat first to lock in juices before simmering with the sauce.
- Let the meat rest for a few minutes after cooking to keep it tender and juicy.
Step 1
In a small bowl, mix together the brown sugar, honey mustard, mustard powder, cumin, cayenne pepper, and garlic powder. Rub this flavorful mix all over the pork chops and let them sit for about 10 minutes so the spices can really soak in.
Step 2
Melt the butter in a large skillet over medium heat, then pour in the apple cider. Place the pork chops in the skillet and cook them until they’re nicely browned, about 5 to 7 minutes on each side. To make sure they’re cooked through, check that the internal temperature reaches at least 145°F (63°C).
Step 3
Once done, let the chops rest a few minutes before serving to keep them juicy and delicious.
Serving Variations
Serve with steamed rice or creamy mashed potatoes to soak up the sauce. A side of sautéed green beans or roasted Brussels sprouts adds a nice crunch and balances the sweetness. Garnish with fresh parsley for a pop of color.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the pork. The flavors often improve after sitting overnight, making it a great make-ahead meal.
