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Pork Chops with Cider Glaze

Pork Chops with Cider Glaze
If you have the time, brine the pork chops overnight. It is an easy process that makes for exceptionally flavorful meat. In a large bowl, combine 4 cups apple cider, 3 cups water, 1/2 cup salt, 5 peppercorns and 2 cinnamon sticks. Immerse the chops in the liquid, cover, and refrigerate for at least 6 hours or up to overnight.


  • 4 bone-in, center-cut pork loin chops, each about 3/4 inch thick
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 1 head red cabbage, halved, cored and thinly sliced crosswise
  • 2 1/2 cups apple cider or apple juice
  • 1 Tbs. apple cider vinegar
  • 1 Tbs. fresh thyme leaves


Brown the pork chops
Season the pork chops generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the pork chops and cook, turning once, until golden, about 5 minutes total. Transfer to a plate.

Add the cabbage to the pan and cook, stirring, until softened, 3 to 4 minutes.

Make the glaze
Increase the heat to high, pour the cider and vinegar over the cabbage, and boil until the liquid is reduced to about 1 cup, 8 to 10 minutes. Stir in the thyme.

Finish the pork
Return the pork chops and any accumulated juices to the pan and spoon the glaze over them. Cover, reduce the heat to medium-low, and simmer until the pork is tender and barely pink inside, about 5 minutes.

Arrange the cabbage and pork chops on a platter, top with the glaze and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).