Honey Glazed Pork Chops with Apple Cider

These honey glazed pork chops are seared until golden brown, then finished with a sweet and savory apple cider glaze that tastes like fall in a skillet. The cider reduces into a rich pan sauce with honey, Dijon mustard, and butter, creating a restaurant-quality dinner that comes together in under 30 minutes.

If you’ve ever struggled with dry pork chops, this recipe fixes that. I’ll walk you through everything you need to know to make juicy pork chops with a glossy apple cider glaze that balances sweetness, acidity, and savory flavor.

Why You’ll Love These Honey Glazed Pork Chops

This recipe combines simple ingredients with a quick pan sauce that makes ordinary pork chops feel special.

• Sweet and savory flavor: Honey, apple cider, Dijon mustard, and butter create a balanced glaze.
• Juicy and tender: A quick sear followed by gentle finishing keeps the pork moist.
• Restaurant-quality at home: The pan sauce feels impressive but is surprisingly simple.
• Ready in under30 minutes: Perfect for weeknight dinners.
• Budget-friendly: Pork chops are an affordable way to create a flavorful meal.
• Perfect for fall and beyond: Apple cider pairs naturally with pork, but this recipe works year-round.

Why Apple Cider Works So Well with Pork

Pork and apples have been paired together for generations for a reason. Apple cider adds natural sweetness and acidity that balances the richness of pork. As it reduces in the pan, the flavor becomes concentrated and slightly caramelized, creating a sauce that tastes far more complex than the ingredient list suggests.

Combined with honey, Dijon mustard, and butter, the cider transforms into a glossy glaze that coats every bite.

Ingredients for Honey Glazed Pork Chops

These honey-glazed pork chops use simple ingredients, but each one contributes to the final flavor. You’ll need to start with pork chops. Here’s what I suggest.

• Pork chops (4, about 1 inch thick): Bone-in or boneless both work. Thicker chops stay juicier and are easier to cook without drying out.
• Salt and black pepper: Essential seasonings that enhance the pork and balance the glaze.

Honey Glaze Ingredients for Pork Chops

• Olive oil (1 tablespoon): Helps develop a deep golden sear.
• Apple cider (1 cup): Forms the base of the glaze and adds sweetness and acidity. Replace 2 tablespoons of the cider with apple cider vinegar for a stronger flavor.
• Dijon mustard (2 teaspoons): Balances the sweetness and adds depth.
• Butter (2 tablespoons): Creates a silky, glossy sauce.
• Honey (2 tablespoons): Enhances the natural sweetness of the cider and helps create the glaze.
• Fresh thyme or rosemary: Optional, but adds a subtle herbal note that pairs beautifully with pork.

How to Make Honey Glaze for Pork Chops

After searing the pork chops on both sides and removing them from the pan, reduce the heat to medium and carefully add 1 cup of apple cider vinegar, scraping up any browned bits from the bottom of the pan. Simmer 3–5 minutes, until reduced by about half. Whisk in 2 teaspoons Dijon mustard and 2 tablespoons honey. Add 2 tablespoons of butter and swirl until the sauce becomes glossy and emulsified. Drizzle over the cooked pork chops. Optional: Add thyme or rosemary to enhance the flavor.

Ingredient Substitutions and Variations

• Honey mustard pork chops: Increase Dijon mustard to 1 tablespoon.
• Honey garlic pork chops: Add 2 cloves of minced garlic when reducing the cider.
• Apple cider vinegar pork chops: Replace 2 tablespoons of cider with apple cider vinegar for a tangier glaze.
• Maple version: Replace honey with maple syrup.
• Extra herbs: Sage, thyme, and rosemary all work well.
• Spicy variation: Add a pinch of red pepper flakes.

Dietary Substitutions

• Gluten-Free: Naturally gluten-free. Double-check your Dijon mustard ingredients.
• Dairy-Free: Replace butter with a dairy-free butter alternative or additional olive oil.
• Low-Carb: Replace the honey with a keto-friendly honey alternative or sweetener.
• Lower-Sugar: Reduce the honey by half and allow the cider to provide most of the flavor.

How to Make Honey Glazed Pork Chops

1. Prepare the pork chops: Pat 4 pork chops dry and season both sides evenly with 1 teaspoon salt and ½ teaspoon black pepper.
2. Sear the pork chops: Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the pork chops in a single layer and cook 3 to 4 minutes per side, until deeply browned and the internal temperature reaches about 135–140°F.
3. Remove and rest: Transfer the pork chops to a plate and set aside while you prepare the glaze.
4. Reduce the cider: Reduce the heat to medium and carefully add 1 cup of apple cider, scraping up any browned bits from the bottom of the pan. Simmer 3–5 minutes, until reduced by about half.
5. Build the glaze: Whisk in 2 teaspoons Dijon mustard and 1 tablespoon honey. Add 2 tablespoons of butter and swirl until the sauce becomes glossy and emulsified. Add thyme or rosemary if using.
6. Finish the pork chops: Return the pork chops to the skillet and spoon glaze over the top. Cook 1–2 minutes, until the pork reaches 145°F.
7. Serve: Remove from heat and spoon additional glaze over the pork chops before serving.

Bone-In vs Boneless Pork Chops for Pan Cooking

Both work well in this recipe. Here are the benefits of each:

• Boneless pork chops: Cook slightly faster and sear more evenly.
• Bone-in pork chops: Usually stay a little juicier and offer more flavor. You’ll end up with slightly less meat, but this is my preferred cut for texture and flavor.

Note: Use whichever you prefer, but try to choose chops that are about 1 inch thick to allow more even cooking and to help prevent overcooking the centers.

Pan Cooked Pork Chop Cooking Times 

Cook times will vary depending on thickness and whether you’re using bone-in or boneless pork chops. For the juiciest results, use a meat thermometer and cook to 140–145°F, then let the pork chops rest before serving. Below are pan cooking times based on thickness and cooking over medium-high heat.

• Boneless (¾ inch): 3–4 minutes per side (6–8 minutes total)
• Boneless (1 inch): 4–5 minutes per side (8–10 minutes total)
• Bone-in (¾ inch): 4–5 minutes per side (8–10 minutes total)
• Bone-in (1 inch): 5–6 minutes per side (10–12 minutes total)

Pro Tip: If you’re making pork chops with a glaze, remove the pork chops when they reach about 135–140°F, then finish them in the apple cider glaze for 1–2 minutes until they reach 145°F.

Internal Temperature for Glazed Pork Chops

Proper temperature is the secret to juicy pork chops. Cook your pork chops according to the recommendations below.

• Recommended for best texture and juciness: 145°F after resting. This is the minimum recommended internal safe temperature for pork chops.
• Medium-well: 150–155°F
• Well-done: 160°F

Pro Tip: Pull the pork chops from the pan slightly early since they’ll continue cooking a few degrees while resting. You can tent them with foil to keep warm while preparing side dishes.

Tips for the Best Honey Glazed Pork Chops

• Pat the pork chops dry before cooking: Removing surface moisture helps create a deeper golden-brown crust and better flavor.
• Use 1-inch thick pork chops: Thicker chops are more forgiving and stay juicier than thin-cut pork chops.
• Don’t move the pork chops while searing: Let them sit undisturbed for 3–4 minutes per side so a flavorful crust develops.
• Reduce the cider enough: The apple cider should reduce by about half and look slightly syrupy before adding the honey and butter.
• Add the butter last: Stirring in butter at the end creates a smooth, glossy glaze that coats the pork chops beautifully.
• Cook to temperature, not time: Pork chop thickness varies greatly. Use a meat thermometer and remove them around 140°F, then let carryover cooking bring them to 145°F.
• Let the pork chops rest: Resting for 3–5 minutes helps keep the juices inside the meat instead of running onto the plate.
• Use fresh apple cider when possible: Fresh cider provides a richer, more complex flavor than shelf-stable apple juice.
• Taste the glaze before serving: If it’s too sweet, add a small splash of apple cider vinegar. If it’s too tart, add a little more honey.

Frequently Asked Questions

Can I use honey instead of brown sugar on pork chops?

Yes. Honey works especially well because it dissolves into sauces and glazes easily. In this recipe, honey combines with apple cider and Dijon mustard to create a glossy glaze that coats the pork chops.

What kind of honey is best for honey glazed pork chops?

Any mild honey works well, such as clover or wildflower honey. Strongly flavored honeys can overpower the apple cider glaze.

Can I use apple juice instead of apple cider?

Yes, but the glaze will be slightly sweeter and less complex. Apple cider produces the best flavor. Just be sure to balance the vinegar with a bit of sweetness from the honey.

How do you know when pork chops are done?

Pork chops are done when they reach an internal temperature of 145°F. The center should be slightly pink and juicy.

Why is my apple cider glaze thin?

It likely needs more reduction time. Simmer the cider until it reduces by about half before adding the butter.

Can I make these in the oven?

Yes. Sear the pork chops first, then finish them in a 400°F oven for 5–10 minutes until they reach 145°F. Prepare the glaze separately and spoon it over before serving.

Can I make honey glazed pork chops ahead of time?

Yes. Store leftovers in the refrigerator for up to 4 days and reheat gently with some of the glaze to help keep the pork moist.

What vegetables go well with apple cider pork chops?

Roasted Brussels sprouts, green beans, carrots, sweet potatoes, and roasted cabbage all pair well with the sweet-savory glaze.

Can I make honey glazed pork chops ahead of time?

Yes. Store leftovers in the refrigerator and reheat gently with extra glaze to keep them moist.

What to Serve with Honey Glazed Pork Chops

The sweet and savory glaze pairs well with simple sides such as:

• Creamy mashed potatoes
• Cauliflower mashed potatoes to keep this meal keto
• String bean casserole
• Roasted cabbage steaks
• Roasted sweet potatoes
• Roasted Brussels sprouts
• Side salad
• Rice or wild rice
• Dinner rolls

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze cooked pork chops and glaze for up to 2 months.
• Reheat in a skillet: Warm gently over medium-low heat with a splash of cider or broth.
• Reheat in the oven: Cover and bake at 325°F until warmed through.
• Microwave: Use short intervals and heat just until warm to avoid drying out the pork.

More Pork Chops Recipes to Try

• Homemade Shake and Bake Pork Chops
• Brown Sugar Pork Chops
• Greek Pork Chops
• Gas Grilled Pork Chops
• Cowboy Coffee Rub Grilled Pork Chops
• Honey Apricot Pork Chops
• Honey Mustard Sheet Pan Pork Chops

Honey Glazed Pork Chops with Apple Cider Recipe

Written by Matt | Plating Pixels

These honey glazed pork chops are juicy, tender, and coated in a rich apple cider glaze with honey, Dijon mustard, and butter. An easy skillet pork chop recipe ready in under 30 minutes.

Recipe Cost: $8.45 | Cost Per Serving: ~$2.11

5 from 5 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dinner, Entree

Cuisine American

Servings 4 pork chops

Calories 478 kcal

Equipment

• Non-Stick Pan or skillet

Ingredients

  

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• 4 1 inch thick pork chops bone-in or boneless, about 2 pounds total
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup apple cider (replace 2 tbs of the cider with apple cider vinegar to enhance the flavor)
• 2 teaspoons Dijon mustard
• 2 tablespoons butter
• 2 tablespoons honey
• 1 to 2 sprigs fresh thyme or rosemary optional

Instructions

 

• Pat the pork chops dry and season both sides evenly with salt and black pepper.
• Heat a large skillet over medium-high heat. Add olive oil. Once hot, add pork chops in a single layer.
• Sear pork chops for 3 to 4 minutes per side, until deeply browned. Remove from pan when internal temperature reaches about 135–140°F. Set aside to rest.
• Reduce the heat to medium. Carefully add apple cider to the pan, scraping up any browned bits from the bottom.
• Simmer the cider for 3 to 5 minutes, until reduced by about half and slightly syrupy.
• Whisk in Dijon mustard, then add butter and swirl the pan until the sauce is glossy and emulsified. Add thyme or rosemary if using. Taste and add a small splash of apple cider vinegar if needed to balance sweetness.
• Return pork chops to the pan and spoon glaze over the top. Cook for 1 to 2 minutes to reheat, or until pork reaches 145°F.
• Remove from heat and serve with extra glaze spooned over the pork chops.

Notes

Tips for the Best Honey Glazed Pork Chops

• Pat the pork chops dry: This helps develop a deep golden crust.
• Don’t overcrowd the skillet: Cook in batches if necessary.
• Use apple cider vinegar, not apple cider or juice: Cider vinegar provides a more complex flavor; just be sure to balance it with the sweetness of honey.
• Reduce the cider properly: The glaze should become slightly syrupy before adding butter.
• Don’t rush the sear: Browning creates flavor that carries through the entire dish.
• Cook to temperature: Pork chops vary in thickness, so a thermometer is your best friend.
• Let the pork rest: Resting helps keep the internal juices in and the meat tender.

Nutrition Facts

Honey Glazed Pork Chops with Apple Cider Recipe

Serving Size

 

1 pork chop

Amount per Serving

Calories

478

% Daily Value*

Fat

 

25

g

38

%

Saturated Fat

 

10

g

63

%

Trans Fat

 

0.4

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

11

g

Cholesterol

 

167

mg

56

%

Sodium

 

765

mg

33

%

Potassium

 

917

mg

26

%

Carbohydrates

 

11

g

4

%

Fiber

 

0.3

g

1

%

Sugar

 

10

g

11

%

Protein

 

49

g

98

%

Vitamin A

 

188

IU

4

%

Vitamin C

 

1

mg

1

%

Calcium

 

26

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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