Pan-Fried Pork Chops with Apple Cider Glaze

Ingredients and Weight:

• 8 boneless pork chops, each about 4-5 ounces
• 1 cup apple cider
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon cornstarch
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. In a bowl, whisk together the apple cider, brown sugar, Dijon mustard, olive oil, cornstarch, Worcestershire sauce, thyme, garlic powder, salt, and pepper.
2. Place the pork chops in a shallow dish and pour the glaze over them. Cover and refrigerate for at least 30 minutes or up to overnight.
3. Heat a large skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes per side, or until golden brown and cooked through.
4. Remove the pork chops from the skillet and set aside. Pour the remaining glaze into the skillet and bring to a simmer. Cook for 3-4 minutes, or until thickened.

Nutritional Information:

• Calories: 350
• Fat: 15g
• Carbohydrates: 30g
• Protein: 25g

Dish Characteristics:

• Crispy, golden brown pork chops
• Sweet and tangy glaze with apple cider and brown sugar
• Savory and aromatic with Dijon mustard, thyme, and garlic

User Comments:

• "These pork chops were juicy, flavorful, and incredibly easy to make."
• "The glaze was perfect - not too sweet, not too tart."
• "I served these with mashed potatoes and green beans, and it was a hit with my family."
• "I made a double batch and froze half for later. They reheated perfectly."
• "I added a bit of chopped apple to the glaze for a touch of extra sweetness and crunch."

Special Precautions and Tips:

• Make sure the glaze is simmered until thickened, as this will help to coat the pork chops and create a delicious caramelized glaze.
• If you don't have Dijon mustard, you can substitute yellow mustard or honey mustard.
• Pork chops can be cooked to different temperatures depending on your preference. For medium-rare, cook to an internal temperature of 145°F; for medium, cook to 160°F; and for well-done, cook to 170°F.