Pan fried pork chops make a quick easy dinner recipe. Made in less than 30 minutes, these glazed pork chops are tender, juicy and flavorful.
Pork is a quick cooking meat with lots of protein. It is not marbled like beef so has less fat. Apple cider glazed pork chops have an acid in the glaze that tenderizes the meat and red pepper flakes for just a bit of heat.
You can double this recipe, but you want to cook the maple pork chops in batches. Give them lots of space to sear for a perfect texture.
How do you keep pan fried pork chops moist?
This delicious and healthy apple cider glazed pork chop dinner can be ready in under 30 minutes. Following these few tips will help you keep your pan fried pork chops juicy. After cooking you’ll add the sweet glaze.
- I use boneless pork chops for this recipe. You do have to watch them closely though. Bone-in pork chops will take longer to cook, but are usually more tender. I try to choose thicker chops, especially if I’m cooking with boneless pork chops.
- Bring the pork chops to room temperature before cooking.
- Blot the pork chops with a paper towel to remove excess moisture. Then season it with salt, pepper and garlic. Press the seasonings into the meat with your hands.
- Sear the meat. Put oil in a pan on medium-hight heat. Cook one side and then the other of the pork chop, about three minutes each. Searing the meat first will lock in the moisture.
- Decrease the heat and allow the pork chops to cook completely. Let it sit after it reaches 145°F internal temperature. It should be golden brown and firm to the touch. This will only take about five minutes. Pork is very quick cooking and overcooked pork will be tough. Pork is done when it is at 160°F
- Serve with sauce.
How do you tenderize pan fried pork chops?
One of the best ways to tenderize pork is with a liquid like this maple cider glaze. Any marinade or glaze that contains an acidic ingredient will serve to tenderize your meat. This glaze contains ingredients to increase both the flavor and texture.
For this apple cider glazed pork chop, I use:
- Maple syrup
- Apple cider vinegar
- Dijon mustard
- Red pepper flakes
Once you have cooked your pork chops and are allowing them to rest, you can combine the sauce ingredients into the same pan you use for cooking. Scrap up all the browned bits on the bottom of the pan for even more flavor.
This sauce is amazing and glazes and thickens, coating the boneless pork. 🙂
How to store
If you happen to have any leftovers, you can store maple pork chops in the refrigerator for three to four days. Keep them in an airtight sealed container to maintain freshness and keep them safe.
I love to serve these over mashed potatoes with lots of the sauce poured over. Enjoy!
Watch how to make this below!
Maple Cider Glazed Pork Chops
- 2 lbs boneless pork chops (See Note 1)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 tsp olive oil
- 1/3 cup maple syrup
- 1/4 cup apple cider vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes
- Using a paring knife, make small cut along the fat side of the pork chop to reduce any curling when cooking.
- In a small bowl whisk together the maple syrup, vinegar, mustard, thyme and red pepper flakes. Set aside.
- Season both sides of pork with kosher salt, pepper and garlic powder.
- In a large skillet over medium high heat, add the olive oil. Sear and brown the pork chops on one side for 3 minutes. Turn the chops over, lower heat to medium and cook for another 5 minutes or until internal temperature reads 145°F. Remove from pan, cover and allow to rest while making the sauce.
- Add the sauce ingredients to the hot skillet, scraping up the browned bits on bottom of pan. Bring to a boil, lower heat and simmer for 3-5 minutes until syrupy. Add a tablespoon of butter and swirl in to incorporate (optional).
- Pour any juices from the rested pork chops into the sauce and stir over low heat. Add the cooked pork chops to the skillet and turn to coat until heated through, about a minute. Serve with sauce poured over each pork chop. Garnish with fresh thyme or parsley if you wish.
- I pick up a four pack of 6 ounce boneless pork chops that are almost an inch thick. Sometimes they are called pork loin chops.