Today is National Apple Cider Day! These apple cider pork chops are a must for fall family dinners. We recommend serving them with buttered egg noodles to soak up more of that delicious sauce. The recipe is easy to double when company pops in.
2 tablespoons olive oil
6 boneless pork loin chops (6 to 8 ounces each), about 3/4 inch thick
1 garlic clove, minced
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon apple pie spice
1/2 teaspoon coarsely ground pepper
1/4 teaspoon fresh thyme (Strip Thyme with Strip-n-Snip scissors)
1/4 teaspoon salt
1 cup apple cider (fill your Spoon Buddy twice to measure 1 cup)
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons water
Minced fresh parsley (Strip Parsley with Strip-n-Snip scissors)
1. In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.
2. Meanwhile, in a small bowl, combine next 7 ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes.
3. In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops using your Pan Buddy; sprinkle with fresh parsley.
Recipe found at https://www.tasteofhome.com/recipes/apple-cider-pork-chops