Herb-Crusted Thick Pork Chops with Apple Cider Reduction

This dish features thick, juicy pork chops seasoned with a blend of herbs and spices, then seared to perfection and finished with a sweet and tangy apple cider reduction. The combination of savory pork and the bright notes from the reduction creates a harmonious balance. Perfect for a comforting dinner, this recipe maintains traditional cooking methods while adding a creative twist with the apple cider glaze.

Ingredients:

• 4 thick bone-in pork chops
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup apple cider
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 2 tablespoons butter
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Pat the pork chops dry with paper towels and season both sides with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
3. In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, sear the pork chops for about 4-5 minutes on each side until golden brown.
4. Remove the pork chops from the skillet and set aside. In the same skillet, add apple cider, Dijon mustard, and brown sugar, scraping up any browned bits from the bottom.
5. Bring the mixture to a simmer and let it reduce for about 5-7 minutes until slightly thickened.
6. Return the pork chops to the skillet, spoon some of the cider mixture over them, and transfer the skillet to the preheated oven.
7. Bake for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
8. Remove from the oven, stir in butter until melted and combined, and let the pork chops rest for 5 minutes before serving.
9. Garnish with fresh parsley and serve with the apple cider reduction drizzled on top.