Ingredients

The following ingredients have 4 Servings
  • 4 thick-cut boneless pork chops ((about 2 lbs. total))
  • 2 teaspoons minced garlic
  • ½ cup apple cider ((or sub with apple juice))
  • 1 tablespoon Dijon mustard
  • 1/3 cup heavy cream, at room temperature
  • Optional garnish: fresh rosemary

Instruction

  • Season pork chops liberally with salt and pepper on both sides.
  • Heat about 2 teaspoons of olive oil in a large skillet over medium-high heat for 1-2 minutes. Swirl to coat the pan. Add garlic and cook, stirring constantly, for about 1 minute.
  • Add chops to the skillet and cook for 7-9 minutes per side, or until golden brown and cooked through. The chops are done when they reach an internal temperature of 145 degrees F. Remove chops to a plate and set aside.
  • Reduce heat to low, and pour cider into the same pan. Let the cider simmer for about 1 minute, scraping the bits from the bottom of the pan as you stir. Add mustard and stir in cream.
  • Cook sauce for about 3 more minutes, stirring frequently, until thickened slightly. Spoon over chops and garnish with fresh rosemary, if desired.