Skillet Pork Chops in Mustard Apple Cider Sauce are ready in just 30 minutes! Gluten free and great served with potatoes, rice, or vegetables.
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I love a simple and easy dinner for busy nights, and these Skillet Pork Chops in Mustard Apple Cider Sauce are great for just that. A one pot dinner recipe with lots of flavor, the pork chops and sauce are a perfect hearty meal. They always remind me of the fall with warm flavors like the mustard and the strong apple cider flavor. Fall is my favorite season so I am a fan of anything that reminds me of that time of year!
To make Skillet Pork Chops in Mustard Apple Cider Sauce, first cook the pork in a large skillet until they are at least 145F degrees inside. Get a good sear with some color on them but if the outside is cooking too fast, drop the temperature a little to make sure they cook all the way through. Set them aside and leave the oil and pork bits in the pan. This is what will give you a ton of flavor! Then add the onion to the skillet and cook until soft. Mix in the cornstarch apple cider vinegar mixture, and the apple cider itself. Cook until the sauce thickens and take it off the heat. Add the butter and stir until melted, finishing with the mustard and parsley. Put the pork back in the sauce and warm up over low heat if needed, and serve immediately!
I think these pork chops are best served over mashed potatoes, but they are also great with rice or any vegetable of choice like broccoli. I also am a huge fan of sauce. If you are too, you might want to make a double batch of the sauce portion of the recipe.
- 4 pork chops (approximately 8 ounces each)
- black pepper
- 2 Tablespoons vegetable oil
- 1/3 cup red onion finely diced
- 3 Tablespoons apple cider vinegar
- 1 Tablespoon cornstarch
- 1 1/2 cups apple cider
- 3 Tablespoons unsalted butter chilled
- 2 Tablespoons fresh parsley chopped (or 1 Tablespoon dried)
- 2 teaspoons dijon mustard (or spicy, brown, or stone ground)
- In a large, deep skillet, heat the oil over medium high heat.
- Sprinkle both sides of the pork chops with salt and black pepper.
- When the oil is hot, add the pork chops. Sear until browned, approximately 3 minutes.
- Flip the pork chops and continue cooking until cooked all the way through, reaching the temperature of at least 145F in the middle.
- Remove the pork chops. Set aside and cover.
- In the same skillet, add oil if needed to have a total of 2 Tablespoons of oil. Adjust heat to medium.
- When the oil is hot, add 1/2 teaspoon salt and the red onion and cook until just softened, approximately 2 minutes. While the onions are cooking, combine the apple cider vinegar and cornstarch in a small bowl to make a slurry.
- Add the cornstarch/vinegar mixture and apple cider to the skillet. Stir and cook until the sauce is thickened, approximately 5-8 minutes.
- Adjust the heat to low. Stir in the chilled butter until incorporated. Add the parsley and stir to combine. Season as desired with additional salt, black pepper, mustard, or cider. If too thick, add additional cider, water, or stock.
- Add the pork chops and any juices back to the skillet. Heat the pork chops through if needed for a few minutes and serve immediately.