Pan-Seared Pork Chops with Mustard and Apple Cider Sauce

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

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 and finished with a tangy apple cider and mustard pan sauce inspired by regional flavors. This American-inspired pork recipe, ready in about 30 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 420 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: 20 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 pieces (1 inch thick, about 7 oz each) bone-in pork chops
1 1/2 tsp salt
1 tsp black pepper
3 tbsp olive oil
2 tbsp unsalted butter
2 tbsp minced shallots
1 cup apple cider
2 tbsp Dijon mustard
1 tbsp chopped fresh parsley

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Instructions

Step 1: Pat 4 bone-in pork chops dry and season evenly with 1 1/2 tsp salt and 1 tsp black pepper on both sides.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 5-6 minutes per side until golden brown and internal temperature reaches 145°F. Remove chops and tent loosely with foil.
Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to skillet. When melted, add 2 tbsp minced shallots and sauté for 1-2 minutes until fragrant and softened.
Step 4: Pour in 1 cup apple cider and bring to a simmer, scraping browned bits from the pan. Cook for 4-5 minutes until the cider reduces by half.
Step 5: Whisk in 2 tbsp Dijon mustard and simmer for another minute until sauce thickens slightly.
Step 6: Return pork chops to skillet, spoon sauce over them, and cook for 1 more minute to rewarm.
Step 7: Sprinkle 1 tbsp chopped fresh parsley over the chops before serving.