Pork chops and applesauce are the quintessential dinner duo, but pork chops and apple cider are just as comforting. Moist and juicy chops get a sweet apple glaze that also works wonders as a gravy for buttery mashed potatoes.
|1 cup apple cider||Olive oil|
|2 cloves garlic, minced||Kosher or sea salt|
|Leaves from one 2-inch rosemary sprig||Freshly ground black pepper|
|2 center-cut bone-in pork chops|
Preheat the oven to 400.
Bring the apple cider to a boil and add the garlic and rosemary. Cook until reduced by half, about 15 minutes.
Brush the pork chops with olive oil and sprinkle with salt and pepper.
Heat a heavy ovenproof cast iron or stainless steel skillet over medium high heat for 3 minutes. Add the pork chops to the pan and cook for 1-2 minutes per side to brown the meat.
Brush the pork chops with the cider glaze and transfer the skillet to the oven. Cook for 10-12 minutes, or until a thermometer inserted into the thickest part of the pork chop reads 145.
Drizzle the chops with additional glaze before serving.
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