Cider Dijon Pork Chops


5I love, love, love using apple cider to flavor and tenderize meat. We begin with minced garlic and fresh rosemary sizzling in a pan full of butter. What’s not to love?! The rosemary and garlic will adhere to the chops as you brown them in the pan to create a beautiful crust. If your chops are fairly thick (as mine were) you may need to put finish them in the oven at 350F while the sauce is simmering. The sauce is simple to prepare — deglaze the pan with the cider, add the cream and Dijon, and allow that wonderful goodness to thicken. This is one of those dishes that will bring a smile everyone at your table. And I promise you that this recipe will fill your house with the most fantastic aroma as you prepare it. Served here with Apple Bok Choy Salad.



  • 4 boneless pork chops
  • 3 cloves garlic, minced
  • 1-2 sprigs fresh rosemary, minced
  • 3/4 cup apple cider
  • 1/3 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon wholegrain Dijon mustard
  • kosher salt and freshly ground pepper, to taste


  1. Melt butter over medium-high heat and add minced garlic and rosemary. Cook for 1-2 minutes, or until fragrant.
  2. Season pork chops generously with salt and pepper, then add to pan and sear on both sides until browned.
  3. Once browned, remove pork to a plate and set aside.
  4. Pour apple cider into the pan to deglaze, 1-2 minutes, then stir in mustard and heavy cream.
  5. Reduce heat to medium-low and cook for 5 minutes, or until slightly thickened.
  6. Return pork chops to sauce, making sure both sides are coated, then serve hot and enjoy.


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