Thursday, January 30, 2014

Apple Cider Glazed Pork Chops

Geesh, pork chops can have a lot of issues. I haven't had much luck with pork chops - they tend to turn out dry and/or tough. Pork is often pretty lean, leading it dry out sooner. And some of this has to do with people following the old temperature guidelines for pork. The new safe temperature for pork is now 145*F. And keep in mind that the internal temp rises upon resting, so take it out a bit sooner! 

Anyway, I pretty much high fived myself after this dish turned out perfectly! More like a double high five because these chops were almost two inches thick and I was actually a bit worried that they wouldn't cook through properly. After all that high fiving, I decided to immediately hop on over to the blog and share my success.

Oh, and bonus - these are paleo. :)

Apple Cider Glazed Pork Chops 
adapted from

2 thick-cut boneless pork chops
1 tablespoon olive oil
1 tablespoon ghee
2 cloves garlic, minced
2 tablespoons apple cider vinegar
1 cup apple cider
1 teaspoon Dijon mustard
1 teaspoon arrowroot powder
1/2 teaspoon dried rosemary
1/2 teaspoon crushed red pepper
salt and black pepper

1. Season both side of the pork chops with salt and pepper.
2. Heat the olive oil and ghee in a large saute pan over medium high heat. Add the pork chops and cooks 5 to 7 minutes per side, or until internal temperature is around 135*-140*. Remove to plate to rest.
3. Toss garlic into the pan and saute 30 seconds.  Add the apple cider vinegar and deglaze the pan. Whisk in apple cider, Dijon mustard, and arrowroot powder. Allow everything to simmer until it starts to thicken up, maybe 7 to 10 minutes. 
4. Stir in the rosemary and crushed red pepper. Season to taste with salt and pepper.
5. Throw the chops back into the mix for another minute or two to rewarm and serve.


  1. Too many hi 5's haha.

    I've actually NEVER cooked with pork before...except bacon but that doesn't count! I've found lean meats to be a biatch to find the perfect texture- Although once removing from the oven or grill before it is done and letting it 'sit' in tin foil helps retain the moistness (worst word).

    I can't wait going through all your posts now and writing a menu.

    1. I usually just make pork tenderloin because I find those the easiest to work with. But these came out so well that I'm game to give chops another go! And haha yes, the "M word" is truly disgusting but it unfortunately really does describe things well!

      Oh yay! Let me know if you try anything and how it turns out :)