Apple Cider Glazed Pork Chops

January 8, 2016

Apple Cider Glazed Pork Chops

I don’t know what has happened to me, but since the beginning of the new year but I’ve been craving red meat like crazy. Chicken and turkey don't satisfy. I want steaks, lamb chops, beef sashimi, sausages, jerky, pork chops.
I have to admit that it’s sort of awkward, because I’ve never considered myself as a “red meat kind of a guy”. To the contrary, I’ve always been proud of my self-proclaimed status of “lean meat kind of guy”.
These days however, it’s all about red meat.
Yeah, I hardly know me either.
How could this have happened? The person who considered chicken and turkey the only viable meat protein source? He who said that beef and pork are okay to eat only in moderation?
This road I’m walking down scares me.
How long will it take before you spot me scarfing down a couple of burgers at Shake Shack every day for lunch? Gnawing ribs or sucking marrowbones?
I dunno, I dunno...

Apple Cider Glazed Pork Chops

Since I can’t fight this craving I made myself some juicy and delicious pork chops with an apple cider glaze that is literally to-die-for.
These are really delicious and they have none of that cardboard effect I cannot and will not get past in a pork chop.
Perfectly juicy with a caramelized and flavorful glaze, and just a bit of heat that will make you come for more.
I just had them and I can’t stop thinking how good they are. I think you’ll be impressed too. Bowled over, even.
Just don’t forget to serve them with some green vegetables, you know, for that acid-alkaline thing...

Apple Cider Glazed Pork Chops                                                                                                    Print this recipe!

Serves 4

4 pork chops bone-in (about 8 oz / 225 gr each)
2 tablespoons coconut sugar (or regular brown sugar)
1 teaspoon garlic powder
1 teaspoon chili powder (adjust to taste)
1 ½ teaspoons fine grain salt, divided
½ teaspoon ground black pepper
2 tablespoons olive oil, divided
1 ½ cups apple cider
4 tablespoons maple syrup
1 tablespoon Dijon mustard
Pinch of red pepper flakes (optional)


Preheat oven to 400°F (200°C) and place a rack in the middle.
In a small saucepan combine apple cider, maple syrup, Dijon mustard, and red pepper flakes. Bring to a boil over medium heat, reduce to a simmer, and cook until reduced and thickened — at least 10 to 15 minutes.
In a small bowl combine sugar, chili powder, garlic powder, 1 teaspoon of salt, and pepper. Add 1 tablespoon of oil and mix with a fork — it will be the consistency of a crumbly paste.
Pat the pork chops dry with paper towels, and then cover the chops on all sides with the spice rub.
Heat the remaining tablespoon of olive oil in a large cast-iron skillet (or other oven-proof skillet) over medium-high heat.
When sizzling, add pork chops and sear on both sides until golden, about 2 minutes per side.
Place in the oven and roast for about 5 minutes.
Remove pork chops from the oven, pour glaze over them, return in the oven and bake for further 5 minutes until caramelized.
Serve immediately!

Nutrition facts

One serving yields 384 calories, 17 grams of fat, 30 grams of carbs, and 23 grams of protein.


  1. Sounds fantastic! And, looks amazing.

    1. Thanks Lauren, I hope you had a great start to the new year!

  2. They look fabulous, the glaze..omyyy. I get you, some months are just greens and then boom the craving hits.
    Hope you are having a wonderful 2016.

  3. Oh my goodness, look at these scrumptious succulent chops! I don't eat red meat often either, and I'm totally fine about that. But these pictures make me basically gluttonous and craving for some good red meat. If you ever feel guilty for your cravings, just make some meat, take the pictures, and send the meat to me #guiltfree

    1. Deal man! Next time I'll make pork chops I'm going to send 'em to you! ;)

  4. The first pork chop recipe I ever made was The Pioneer Woman's pork chops with cinnamon apples and cheesy grits. It was delish. I'm craving pork, now!

    1. Sounds like a great recipe Jess, I need to check it out!

  5. You mention chili powder in the directions but its not on the ingredients list. How much chili powder ?

  6. I am wondering if you meant to put chili powder in the recipe? You mention it in the text but not in the list of ingredients. Thanks it sounds great and I am putting it together right now.

  7. Pshh. How could you deny the mouth soaking thunderbliss that is red meat? The way it fills my body with iron and nutrients makes me feel like a beast. Come on Mike, embrace your inner caveman ;)

    1. You're right A, I should totally embrace my inner caveman... ;)

  8. Haha! Mike maybe your body is simply telling you to eat some darn beets and your subconscious is fighting it and the result is this mad craving for the red stuff?!?! :)
    Though I must say - that glaze is pretty awesmazing!

    1. Stop pushing you beet-agenda Shashi. I DO NOT want any of your darn beets! Are we clear? ;)

  9. I'm glad you were craving red meat because these look fantastic! I go through fazes where I can't stop wanting all things beef, but I just make a few bacon cheeseburgers with portabello buns and guacamole, and that seems to do the trick!

    1. You can't drop the "Bacon cheeseburgers with guac on portabello buns" and then just's not fair! ;)

  10. I think these beauties would suffice any meat craving. I love to use apple cider vinegar and this cooked down, all tangy and glazey, is that a word? Superb and those pictures? Incredible Mike. Glad you added that pinch of heat I would, too.

  11. My pork turned out a bit hard and sauce was a bit diluted. Did not manage to get the glazed effect. I was cooking for two portions so I just halved all the ingredients accordingly .any advice on what I may have done wrong?