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If you’re craving something cozy, these juicy baked pork chops covered in herby sauce hit the spot. With a zippy honey-mustard glaze and apple cider, your kitchen will smell amazing without any fancy shopping trips. Most of these things are probably hiding in your kitchen right now—plus, it all comes together super easily.
Whenever I make this meal, everyone comes back for more. The smell of apple cider and rosemary fills up the house and always makes me long for those laid-back autumn Sundays with the whole family.
Irresistible Ingredients
- Apple cider: Fresh-pressed is awesome if you’ve got it but any solid cider gives the tangy lift
- Salted butter: Adds creaminess and brings the sauce together
- Fresh rosemary: Chop it right before using to get the most aroma
- Honey: Brings a hint of sweetness and that perfect glaze
- Garlic: Use fresh cloves if you can for real depth
- Dijon mustard: Smooth and punchy, it’s what ties the sauce’s flavor together
- Salt and pepper: Give both sides of the pork a solid hit so you get flavor all the way through
- Pork chops: Pick rib or loin chops that have a little fat for extra moisture
Simple Step-by-Step
- Serve it Up:
- When it’s done baking, let it cool for a few minutes then pour a little sauce over each pork chop when you plate them up
- Bake It Right:
- Slide the dish into a 350 degree oven for half an hour or until your pork’s tender and glossy on top
- Glaze Every Chop:
- Lay your pork in a greased baking dish Spoon half of your glaze on then flip the chops and cover the other side so everything’s coated
- Whip Up the Sauce:
- In a bowl, mix mustard, garlic, honey, rosemary, butter, and apple cider Stir together and warm it up in the microwave a little at a time just until the butter melts and the mix is smooth
- Season Everything:
- Dry off your pork with a paper towel and season both sides so the taste goes all the way through
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I always keep rosemary growing in a little pot right by my kitchen window, and tossing some into this dinner makes the whole place smell amazing. My dad loved it when I made extra sauce, just so he could load it onto mashed potatoes with his pork chops.
Storage Tips
Wait until leftovers cool down then put them in a container with a tight lid Pork chops stay fresh for about three days in the fridge Warm them up gently so they don’t dry out—a quick nuke in the microwave or about ten minutes in the oven works great
Swaps You Can Make
No rosemary Don’t worry—fresh sage or thyme work nicely and have their own twist Prefer a little crunch Go with grainy mustard instead If dairy isn’t your thing swop in olive oil for the butter
Ideas for Serving
These chops are amazing with velvety mashed potatoes roasted sweet potatoes or a crisp salad Spoon the sauce onto veggies or use a side of buttery rice to catch every last drop
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A Bit of Background
This classic comfort meal has roots in American cooking, where adding sweet-tart apple cider and mustard is inspired by both Southern kitchens and some European traditions. Herbs and rich sauces have been at the heart of family dinners for generations.
Common Questions
- → What's the trick for keeping pork chops juicy in the oven?
Grab the honey-mustard mix and slather it onto the chops, then pour in a bit of apple cider. This combo keeps the meat nice and moist while it bakes.
- → What if I only have dried rosemary instead of fresh?
No worries—dried rosemary works too. Just use a smaller amount since it's stronger than fresh.
- → Is boneless pork okay for this dish?
Boneless pork chops are great here, but the bone-in ones usually hold onto their juiciness more. Keep in mind boneless cooks a bit quicker, so just shave a few minutes off baking.
- → Got any good side dish ideas to go with these chops?
Creamy mashed potatoes, some roasted veggies, or a crisp salad go along with those herby, mustardy pork chops really well.
- → How do I jazz up the glaze even more?
Try adding a pinch of cinnamon, nutmeg, or even some cayenne for an extra kick. Boil down the cider before mixing too if you want it nice and thick.