Juicy Cider Glazed Pork Chops with Apple Slaw in 30 Minutes

You know that feeling when you take a bite of something and it just works? That’s exactly what happens with these cider glazed pork chops with apple slaw. The moment that sweet-tangy cider glaze hits your tongue, followed by the juicy pork and crisp, refreshing slaw—it’s pure magic. I first made this dish on a whim when I had some leftover apple cider, and now it’s a fall and winter staple in my house. Trust me, it’s the kind of meal that’ll have everyone at the table asking for seconds (and the recipe).

Why You’ll Love These Cider Glazed Pork Chops with Apple Slaw

This recipe isn’t just delicious – it’s downright addictive. Here’s why it’s become my go-to weeknight dinner:

• Quick & easy: From pan to plate in 30 minutes flat. Perfect for busy nights when you still want something special.
• Perfectly balanced: The sweet cider glaze plays off the savory pork, while the crisp apple slaw adds refreshing acidity.
• Crowd-pleaser: Kids love the sweetness, adults appreciate the sophisticated flavors – everyone wins!
• Versatile: Works equally well for casual family dinners or when you need to impress guests.
• Seasonal magic: That apple cider glaze tastes like autumn in a pan – cozy, comforting, and full of flavor.

Seriously, once you try this combo, you’ll understand why I make it at least twice a month during apple season!

Ingredients for Cider Glazed Pork Chops with Apple Slaw

What I love about this recipe is how simple the ingredients are – just good, honest flavors that work brilliantly together. Here’s everything you’ll need, broken down so you can shop and prep like a pro:

For the Pork Chops:

• 4 pork chops (1 inch thick) – Look for bone-in for extra flavor or boneless if you prefer
• 1 tbsp olive oil – Just enough to get that perfect sear
• 1/2 tsp salt + 1/4 tsp black pepper – The essential seasoning base

For That Amazing Cider Glaze:

• 1 cup apple cider – The star ingredient! Use fresh, unfiltered if you can find it
• 2 tbsp brown sugar – Adds that deep caramel note to balance the cider
• 1 tbsp Dijon mustard – My secret for a little tangy kick
• 1 tbsp apple cider vinegar – Brightens up the whole glaze

For the Crunchy Apple Slaw:

• 2 apples, thinly sliced – I prefer Granny Smith for their crisp texture
• 1/2 small cabbage, shredded – The fresh, crunchy backbone
• 1/4 cup chopped red onion – For just the right bite
• 2 tbsp mayonnaise – Just enough to coat without being heavy
• 1 tbsp lemon juice – Keeps everything bright and fresh

See? Nothing fancy – just quality ingredients that let each component shine. Now let’s make some magic happen in the kitchen!

How to Make Cider Glazed Pork Chops with Apple Slaw

Alright, let’s get cooking! This recipe comes together in three simple parts – the pork chops, the glaze, and the slaw. I like to multitask and make the slaw while the pork rests, but you do you. Here’s exactly how I get perfect results every time:

Cooking the Pork Chops

First things first – pat those pork chops dry with paper towels. This helps them get that beautiful golden crust we all love. Heat your olive oil in a large skillet over medium-high heat until it shimmers (that’s when you know it’s ready).

Season both sides of the chops generously with salt and pepper, then lay them in the pan – don’t crowd them! Here’s my golden rule: 4-5 minutes per side for 1-inch thick chops. You’ll know they’re ready to flip when they release easily from the pan. No sticking means perfect searing!

Once they’re cooked through (145°F internal temp if you’re using a thermometer), transfer them to a plate and tent with foil. This resting step is crucial – it lets the juices redistribute so every bite stays juicy. While they rest, we’ll make that amazing glaze in the same pan.

Making the Cider Glaze

Don’t you dare wash that pan! All those browned bits equal flavor gold. Keep the heat at medium and pour in your apple cider, scraping up any tasty bits with a wooden spoon. Add the brown sugar, Dijon, and vinegar, then let it bubble away for about 5 minutes.

Watch as it transforms from thin liquid to a glossy, syrupy glaze that coats the back of a spoon. If it thickens too much, splash in a tablespoon of water. Too thin? Give it another minute. This is where you can really make it your own – I sometimes add a pinch of cinnamon for extra warmth.

Return the pork chops to the pan, spooning that glorious glaze over them. Just 2 more minutes to let the flavors marry – you’ll smell the magic happening!

Assembling the Apple Slaw

While the glaze works its magic, let’s make the slaw. In a large bowl, toss together your sliced apples, cabbage, and red onion. The key here is keeping everything crisp – that’s why I add the mayo and lemon juice at the very end.

Start with just 1 tbsp mayo and 1/2 tbsp lemon juice, then taste. You want enough dressing to lightly coat everything without making it soggy. The tartness should balance the sweetness of your apples perfectly. Give it one final toss right before serving to keep that fresh crunch.

And there you have it – restaurant-worthy cider glazed pork chops with apple slaw in about the time it takes to watch a sitcom episode. Now go enjoy your masterpiece!

Tips for Perfect Cider Glazed Pork Chops with Apple Slaw

After making this dish more times than I can count, here are my foolproof tricks for getting it just right every single time:

• Apple picker: Granny Smith apples are my go-to for the slaw – their tartness and crisp texture hold up beautifully. But Honeycrisp or Fuji work great if you prefer sweeter apples.
• Resting is winning: Don’t skip letting those pork chops rest after cooking! Those 5 minutes make all the difference between juicy and dry meat.
• Glaze game: If your glaze gets too thick while reducing, just whisk in a splash of water or extra cider. Too thin? Let it bubble a minute longer.
• Slaw timing: Make the slaw right before serving to keep that perfect crunch. Leftovers get soggy fast!
• Extra flavor: Try adding a pinch of cinnamon or nutmeg to the glaze for a warm spice note that pairs perfectly with the cider.

Follow these simple tips, and you’ll have pork chop perfection on your table every time!

Serving Suggestions for Cider Glazed Pork Chops

These pork chops are stars on their own, but I love rounding out the plate with simple sides that complement those sweet-savory flavors. My go-to? Crispy roasted potatoes—their earthy crunch plays so nicely with the glaze. A warm crusty baguette is perfect for mopping up every last drop of that cider goodness. For something green, try sautéed garlic spinach or roasted Brussels sprouts. And if you’re feeling fancy, a scoop of creamy mashed sweet potatoes makes the whole meal feel extra special!

Storing and Reheating Cider Glazed Pork Chops with Apple Slaw

Here’s the deal – the apple slaw is definitely best fresh, but if you’ve got leftovers (lucky you!), store them separately for the best results. The pork chops will keep beautifully in an airtight container in the fridge for 3-4 days. When reheating, I like to warm them gently in a skillet with a splash of water to loosen up the glaze. The slaw? It’ll keep overnight, but expect it to lose some crunch. Pro tip: If you’re meal prepping, wait to dress the slaw until right before serving!

Nutritional Information for Cider Glazed Pork Chops with Apple Slaw

Wondering what you’re getting nutritionally from this delicious meal? Here’s the scoop per serving (that’s one glorious pork chop with a generous helping of slaw):

• 420 calories – Satisfying without being heavy
• 30g protein – Thanks to those juicy pork chops
• 22g fat (6g saturated) – Mostly from the pork and mayo
• 28g carbs – With 4g fiber from all those crunchy veggies
• 18g sugar – Mostly natural sugars from the apples and cider

Of course, these numbers can vary based on your exact ingredients and portion sizes – but hey, we’re cooking, not doing lab work! The important thing is you’re getting a balanced, flavorful meal packed with real food.

FAQ About Cider Glazed Pork Chops with Apple Slaw

Got questions? I’ve got answers! Here are the most common things folks ask me about this recipe:

Can I use pork loin instead of pork chops?

Absolutely! Just adjust your cooking time – pork loin cooks faster since it’s usually cut thinner. Keep an eye on it and use your meat thermometer (145°F is perfect). The glaze works beautifully with any cut of pork, really!

How long does the apple slaw keep?

Honestly? It’s best eaten fresh – those crisp apples and cabbage start losing their crunch after about 4 hours in the fridge. If you must prep ahead, keep the dressing separate and toss it all together right before serving.

What if I can’t find apple cider?

No sweat! Apple juice works in a pinch – just reduce it a bit longer since it’s sweeter. For extra depth, add a splash of bourbon or brandy (totally optional but oh-so-good).

Can I make this gluten-free?

You’re in luck – this recipe is naturally gluten-free as written! Just double-check your Dijon mustard brand if you’re super sensitive (most are GF, but some specialty ones might not be).

Is there a substitute for mayonnaise in the slaw?

Greek yogurt makes a great lighter alternative! Or skip the mayo entirely and just use extra lemon juice with a drizzle of honey for sweetness. The slaw will be tangier but still delicious.

Your Thoughts on This Recipe

Did you make these cider glazed pork chops? I’d love to hear how they turned out! Drop a comment below or tag me on social media – seeing your kitchen creations makes my day!

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