Pork Chops with Apple Cider Pan Sauce
Whether you decide to go the extra mile by dry-brining these meaty, thick-cut pork chops overnight or opt for speed and convenience by cooking them right after seasoning, you won't regret…
Ingredients
- 4 boneless pork chops
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 2 cloves garlic, minced
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon ground nutmeg
- 2 cups apple cider or apple juice
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or maple syrup
Directions
Pat pork chops dry with a paper towel. Combine salt and sugar in a small bowl. Season pork chops generously on all sides with salt/sugar mixture (you may have some seasoning mixture left over; reserve for another use or discard). Transfer to a wire rack set in a rimmed baking sheet. If dry-brining chops overnight, refrigerate, uncovered, at least 8 hours and up to 24; otherwise proceed immediately to Step 2.