Ingredients
6
6 servings
- •6 (6 ounce) boneless center-cut pork chops
- •salt and ground black pepper to taste
- •1 tablespoon vegetable oil
- •1 tablespoon butter
- •3 cloves garlic, minced
- •¼ cup apple cider vinegar
- •2 cups apple cider
- •1 teaspoon Dijon mustard
- •1 teaspoon minced rosemary
- •1 pinch red pepper flakes
Instructions
- Season pork chops with salt and black pepper.
- Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.
- Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
- Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.
Nutritional Facts
Per 6 servings
- Calories: 237
- Carbohydrate: 12g
- Fat: 11g
- Fiber: 0g
- Protein: 22g
- Sugar: 10g
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