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Pork Chops with Apple Cider Glaze


• 6 (6 ounce) boneless pork chops

• salt and ground black pepper

• 1 tablespoon vegetable oil

• 1 tablespoon butter

• 3 cloves garlic, minced

• 1/4 cup apple cider vinegar

• 2 cups apple cider

• 1 teaspoon Dijon mustard

• 1 teaspoon minced rosemary

• 1 pinch red pepper flakes


1. Season pork chops with salt and black pepper.

2. Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. Remove pan from the heat; transfer pork chops to a plate.

3. Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.

4. Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.


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