Pork Chops with Cider-Horseradish Glaze

Pan-fried pork chops with a tangy glaze make a quick and delicious weeknight meal

This Smitten Kitchen recipe is a weeknight winner and will get you out of a rut of another chicken dinner. Thin pork chops cook quickly but the bone-in cut keeps the meat moist and flavorful even when it's seared in the pan at high heat. The glaze is made with apple cider, cider vinegar, horseradish, and cayenne and adds a tangy and spicy flavor. The dill adds freshness and color, but you could easily substitute it with parsley or something similar.The whole recipe takes about fifteen minutes from start to finish and is simple enough for any weeknight but still special enough for company alongside a few side dishes.


More Pork Chop Recipes:
- Pork Chops with Apple-Onion Reduction
- Grilled Pork Chops & Peaches
- Pork Chops with Blueberry-Balsamic Sauce


Pork Chops with Cider, Horseradish, & Dill:

• Season four 1/2"-thick bone-in pork loin chops with kosher salt and pepper and let sit at room temperature for 10-15 minutes.
• In a bowl, whisk together 1/2 c. apple cider vinegar, 1/2 c. apple cider, 2 tbsp. prepared horseradish, and a pinch of cayenne pepper.
• Heat 1 tbsp. canola oil in a large, heavy skillet until the oil starts to smoke.
• Add in the pork chops and cook 3-4 minutes, then flip and cook another minute.
• Remove the pork and place on a plate, then drain off any excess fat from the skillet.
• Pour in the cider mixture and reduce for 4-5 minutes, or until thickened.
• Return the pork and any juices to the skillet and turn to coat in the glaze.
• Let cook for another 4-5 minutes, or until pork is just cooked through.
• Place pork on a serving platter, pour the glaze on top, and sprinkle with 1 tbsp. chopped dill.

Serves four