Williams' Apple Cider Glazed Pork

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Tender pork chops glazed with a sweet-tart apple cider reduction, served with roasted root vegetables for a seasonal fall dinner. This american-inspired sheet pan ready in about 45 minutes pairs pork chops, apple cider, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 1.25 lb pork chops
• 3/4 cup apple cider
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tbsp dijon mustard
• 1 tsp garlic powder
• 2 cups diced carrots
• 2 cups diced parsnips
• 1 tbsp chopped rosemary
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 1.25 lb pork chops dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add pork chops and sear for 3-4 minutes per side until golden brown and crust forms, then remove from skillet and set aside.
2. Step 2: Add 2 tbsp olive oil to the same skillet over medium heat. Add 2 cups diced carrots and 2 cups diced parsnips, tossing to coat. Roast for 5 minutes until vegetables begin to soften and brown slightly.
3. Step 3: Stir in 1 tbsp chopped rosemary and cook for 1 minute until fragrant. Pour in 3/4 cup apple cider, 2 tbsp apple cider vinegar, 2 tbsp honey, and 1 tbsp dijon mustard. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
4. Step 4: Return pork chops to the skillet, nestling them into the vegetables. Reduce heat to medium-low, cover with a lid, and simmer for 12-15 minutes until pork reaches 145°F and the sauce has thickened to a syrupy consistency, stirring occasionally.
5. Step 5: Remove the lid and continue cooking for 2-3 minutes to further reduce the sauce until it coats the back of a spoon. Check that pork is cooked through and vegetables are tender.
6. Step 6: Transfer pork chops and vegetables to a serving platter, spooning the reduced sauce over the top. Let rest for 5 minutes before serving to allow juices to redistribute.