Boneless Pork Chops with Apple Cider Glaze

 

These Pork Chops will be so juicy and tender, if you remember to cover and let them sit for about 10 minutes before cutting into them. This gives the pork's juices time to redistribute throughout the meat. If they are cut immediately after cooking, the juices will run out with the first cut. This is a perfect opportunity to practice some patience. :) These chops are GREAT served with Apple Stuffing and a side salad.

Boneless Pork Chops with Apple Cider Glaze

4 boneless pork chops
4 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/4 granulated garlic
1/4 teaspoon red pepper flakes

Apple Cider Glaze

1/2 cup apple cider(apple juice works here too)
1/8 teaspoon red pepper flakes
1 Tablespoon Dijon mustard

Apple Cider Spread(optional)
1/2 cup apple butter(ingredients: apples and apple juice concentrate)
1/4 cup apple cider
1/8 teaspoon red pepper flakes
1 Tablespoon Dijon mustard

1. Prepare Apple Cider Glaze: In a small saucepan, bring to a boil the apple cider and red pepper flakes; boil till reduced to about half. Add Dijon mustard and mix well. Remove from heat and cover to keep warm.
2. Prepare Apple Cider Spread: In a small saucepan, bring to a boil the apple butter, apple cider and red pepper flakes; boil till reduced to about half. Add Dijon mustard and mix well. Remove from heat and cover to keep warm.
3. Rub pork chops with olive oil. Season pork chops with salt, pepper, garlic and red pepper flakes.
4. Heat a large saucepan on medium-low to medium heat. Add some Apple Cider Glaze to bottom of pan and add Pork Chops. Cook till nice and browned, about 7 minutes each side, basting pork chops with Apple Cider Glaze while cooking. Baste one final time as you take them out of the pan. Let sit, covered, about 10 minutes to let the juices redistribute, then top with Apple Cider Sauce if you like(I want it on EVERY bite) before serving.
Makes 4 servings.