Pork Chops with Cider-Dijon Pan Sauce

Pork Chops with Cider-Dijon Pan Sauce
Photo by Scott Phillips


  • 1 Tbs. Dijon mustard, preferably country-style (coarse-grained)
  • ½ tsp. chopped fresh thyme
  • 4 center-cut bone-in pork chops (2 lb.)
  • 2 Tbs. unsalted butter
  • 1 medium shallot, chopped (about 1/3 cup)
  • ½ cup lower-salt chicken broth
  • ½ cup apple cider
  • + 2 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1 medium red apple, such as Pink Lady, Fuji, or Gala, halved, cored, and cut into small dice

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil. Season the chops with 1 tsp. salt and 1/2 tsp. pepper. Melt the butter in a 12-inch skillet over medium-high heat until the foam subsides. Working in 2 batches, cook the ch...

View full recipe at Fine Cooking


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