Apple Cider Glazed Pork Chops

I always have a crockpot full of hot apple cider stewed with apple slices and cinnamon sticks. Of course, the whole gallon of apple cider never gets drank, maybe if I spiked it people would drink it all? It usually is just me and my mother-in-law who drink it, but I will continue making it because it makes the house smell like the holidays. I am still working up the nerve to make apple cider doughnuts. This is such a quick way to make pork chops and it is perfect for the fall.

Apple Cider Glazed Pork Chops

4 pork rib chops, ~ one pound
1 tablespoon olive oil
1 cup apple cider
1 ½ tablespoons packed light brown sugar
2 tablespoons apple cider vinegar
½ teaspoon mustard seeds

Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total.

Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate.

Add vinegar and mustard seeds to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/3 cup, about 5 minutes. Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.

Adapted from Gourmet

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