Pan-Seared Pork Chops with Mustard and Apple Cider Reduction

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork chops pan-seared to golden perfection, served with a tangy apple cider and mustard sauce. This French-inspired no-cook recipe, ready in about 25 minutes, pairs bone-in pork chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 French cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) bone-in pork chops
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp shallots, finely chopped
3/4 cup apple cider
2 tbsp Dijon mustard
1 tbsp unsalted butter
1 tsp fresh thyme leaves

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Instructions

Step 1: Pat dry 4 bone-in pork chops (6 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 4-5 minutes per side until a deep golden crust forms and internal temperature reaches 145°F. Remove chops and rest on a plate.
Step 3: Reduce heat to medium and add 2 tbsp finely chopped shallots to the skillet. Sauté for 2 minutes until translucent.
Step 4: Pour in 3/4 cup apple cider, scraping up browned bits from the pan. Simmer gently for 4-5 minutes until cider reduces by half.
Step 5: Whisk in 2 tbsp Dijon mustard and 1 tbsp unsalted butter until the sauce is smooth and glossy. Stir in 1 tsp fresh thyme leaves.
Step 6: Return pork chops to the skillet and coat with the sauce for 1 minute to warm through before serving.