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Crispy Skillet Dijon Pork Chops Easy Apple Cider Pan Sauce Recipe

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A quick and easy recipe featuring thick bone-in pork chops rubbed with Dijon mustard and seared to a crispy crust, served with a sweet-tart apple cider pan sauce. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 4 bone-in pork chops, about 1 inch thick
  • 3 tablespoons Dijon mustard (whole grain or smooth)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 cup apple cider
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 2 teaspoons fresh thyme, chopped (optional)
  • 1 teaspoon flour (all-purpose or gluten-free)

Instructions

  1. Pat the pork chops dry with paper towels, then season both sides generously with kosher salt and freshly ground black pepper.
  2. Lightly dust each chop with about 1 teaspoon of flour to help develop a crispy crust.
  3. Spread 3 tablespoons Dijon mustard evenly over one side of each chop.
  4. Let the chops rest at room temperature for 10 minutes while you prep other ingredients.
  5. Place a cast iron skillet over medium-high heat and add 2 tablespoons olive oil. Heat until shimmering but not smoking, about 2 minutes.
  6. Place the pork chops Dijon-side down first into the hot skillet. Cook without moving for about 4–5 minutes until edges turn golden brown.
  7. Flip the chops carefully and cook the other side for another 4–5 minutes. Use a meat thermometer to check internal temperature; aim for 140°F for a juicy, slightly pink center.
  8. Remove chops from skillet and cover loosely with foil to rest.
  9. Lower heat to medium. Add 2 tablespoons unsalted butter, minced shallot, and minced garlic to the skillet. Sauté for about 1 minute until fragrant and softened.
  10. Pour 1 cup apple cider into the skillet, scraping up browned bits from the bottom. Let simmer and reduce by half, about 5–7 minutes, stirring occasionally until slightly thickened.
  11. Stir in 2 teaspoons fresh chopped thyme, season with salt and pepper to taste. If sauce is too sharp, add a small pat of butter to mellow it.
  12. Return pork chops to skillet briefly to coat in sauce and warm through, about 1–2 minutes.
  13. Plate the pork chops, spoon the apple cider pan sauce generously over them, and serve immediately.

Notes

Do not skip resting the pork chops after searing to keep them juicy. Use a meat thermometer to avoid overcooking. Scrape browned bits when making the pan sauce for maximum flavor. For gluten-free, substitute flour with almond flour or cornstarch. For dairy-free, replace butter with vegan butter or coconut oil. Avoid overly sweet or spiced apple cider varieties.

Nutrition

Keywords: pork chops, Dijon mustard, apple cider sauce, skillet pork chops, quick dinner, easy pork recipe, crispy pork chops, pan sauce

Find it online: https://cookluma.com/crispy-skillet-dijon-pork-chops-easy-apple-cider-pan-sauce-recipe/