Description
Juicy, thick-cut bone-in pork chops brined for moisture, seasoned with a savory spice rub, and finished with a sticky, caramelized apple cider glaze. This foolproof method ensures a crispy exterior and tender meat in under 45 minutes.
Ingredients
Scale
- 4 thick-cut bone-in pork chops (1 to 1.5 inches thick, approx. 1.5–2 lbs)
- 4 cups cold water (for brine)
- 2 tablespoons salt (for brine)
- 1/2 cup apple cider (for brine)
- 1 teaspoon kosher salt (for spice rub)
- 1 teaspoon dry mustard powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly cracked black pepper
- 1 cup apple cider (for glaze)
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon Dijon mustard
- 4 cloves garlic, minced
- 1 tablespoon butter
Instructions
- Trim excess fat from the edges of the pork chops. Pat them completely dry with paper towels.
- Season the chops generously with 1 teaspoon of kosher salt. Place in a shallow dish.
- Prepare the brine by mixing 4 cups cold water, 2 tablespoons salt, and 1/2 cup apple cider. Pour over chops and let sit for 30 minutes.
- Remove chops from brine, rinse briefly under cold water, and pat dry again.
- In a small bowl, combine dry mustard powder, smoked paprika, garlic powder, onion powder, black pepper, and remaining 1 teaspoon salt to make the spice rub.
- Sprinkle the spice rub evenly over both sides of the pork chops, pressing gently to adhere.
- Preheat oven to 400°F (200°C). Place a wire rack on a rimmed baking sheet.
- Arrange chops on the rack and bake for 15 minutes. Rotate pan and bake for another 10-15 minutes until internal temperature reaches 145°F (63°C).
- While chops bake, combine apple cider, soy sauce, apple cider vinegar, brown sugar, Dijon mustard, and minced garlic in a small saucepan.
- Bring glaze mixture to a boil, then reduce heat to simmer. Cook for 8-10 minutes until reduced by half and syrupy.
- Remove chops from oven. Turn oven to broil (high). Brush chops generously with the reduced glaze.
- Broil for 2-3 minutes, watching closely, until glaze is bubbly and caramelized.
- Stir 1 tablespoon butter into the remaining glaze in the saucepan.
- Drizzle buttery glaze over hot chops and let rest for 5 minutes before serving.
Notes
Do not skip the brine step; it is crucial for keeping the lean pork chops juicy. Use an instant-read thermometer to ensure the internal temperature reaches 145°F. Avoid using thin chops as they will dry out quickly. If using apple juice instead of cider, add extra vinegar to balance sweetness. Resting the meat for 5 minutes is essential to redistribute juices.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop per serv
- Calories: 380
- Sugar: 16
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 18
- Protein: 35
Keywords: pork chops, apple cider glaze, oven-baked pork, crispy pork chops, weeknight dinner, fall recipes, easy pork recipe