Method

1. 01

   Prepare Pork Chops10 min

   Pat the pork chops dry thoroughly with paper towels. Season both sides generously with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Let them sit at room temperature for 10 minutes to take the chill off, which promotes more even cooking.

2. 02

   Sear Pork Chops8 min

   Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium-high heat until shimmering. Carefully place the seasoned pork chops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3-4 minutes per side, until a deep golden-brown crust forms. The internal temperature should reach about 120-130°F (49-54°C) at this stage. Remove the chops from the skillet and set them aside on a plate, tented loosely with foil, to rest.

3. 03

   Sauté Aromatics2 min

   Reduce the heat to medium-low. Add 1 tablespoon of unsalted butter to the same skillet. Once melted, add the minced garlic and fresh rosemary sprig. Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant but not browned. Be careful not to burn the garlic, as it will turn bitter.

4. 04

   Deglaze and Reduce Glaze10 min

   Pour 1 1/2 cups of unsweetened apple cider into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in 1 tablespoon of apple cider vinegar, 1 teaspoon of Dijon mustard, and 1 tablespoon of brown sugar. Increase heat to medium-high and bring the mixture to a simmer. Cook, stirring occasionally, for 8-10 minutes, or until the glaze has thickened to a syrupy consistency that coats the back of a spoon. It should reduce by about half.

5. 05

   Finish Pork Chops in Glaze4 min

   Return the seared pork chops and any accumulated juices from the plate to the skillet with the glaze. Reduce the heat to medium-low. Spoon the glaze over the chops, turning them once or twice, and cook for another 2-4 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with an instant-read thermometer at the thickest part. The chops should be tender and lightly coated in the glaze.

6. 06

   Rest and Serve5 min

   Remove the pork chops from the skillet and let them rest on a clean cutting board or plate for 5 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful chop. Discard the rosemary sprig. Drizzle any remaining glaze over the rested pork chops. Garnish with fresh chopped parsley and serve immediately.