Cider Dijon Pork Chops

Cider Dijon Pork Chops Horizontal 1
Chicken is so frequently the meat-of-choice at dinner, that we forget how many other yummy options are out there, pork, in particular, being one of our favorites. While we love a good roasted pork loin, it’s pork chops that we decided to go with here, and they did not disappoint! We wanted something with a flavorful, rich sauce, that was easy and quick to make, and these cider dijon chops fit the bill perfectly.

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That’s right, apple cider and wholegrain Dijon mustard are the stars of the show here, and blend together in a lovely way to create this tangy, yet sweet sauce that coats the pork. One thing to note is that it’s easy to overcook pork; you’ll want to keep an eye on those chops and cook them until they’re golden brown and have no remaining pink juices (roughly 145º F internal temperature). This dinner never fails to impress, so switch up your dinner routine and make this this week – everyone will rave about it!

Cider Dijon Pork Chops

30 minutes to prepare serves 4


  • 4 boneless pork chops
  • 3 cloves garlic, minced
  • 1-2 sprigs fresh rosemary, minced
  • 3/4 cup apple cider
  • 1/3 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon wholegrain Dijon mustard
  • kosher salt and freshly ground pepper, to taste


  1. Melt butter over medium-high heat and add minced garlic and rosemary. Cook for 1-2 minutes, or until fragrant.
  2. Season pork chops generously with salt and pepper, then add to pan and sear on both sides until browned.
  3. Once browned, remove pork to a plate and set aside.
  4. Pour apple cider into the pan to deglaze, 1-2 minutes, then stir in mustard and heavy cream.
  5. Reduce heat to medium-low and cook for 5 minutes, or until slightly thickened.
  6. Return pork chops to sauce, making sure both sides are coated, then serve hot and enjoy.

Recipe adapted from The Seasoned Mom