Pork Chops with Sweet-and-Sour Cider Glaze

1. 1

   Pat pork chops dry and season with salt and pepper.

2. 2

   Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute chops until browned on both sides, about 10 minutes total.

3. 3

   Stir together cider and brown sugar and add to skillet.

4. 4

   Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes.

5. 5

   Transfer chops to a plate.

6. 6

   Add vinegar and mustard seeds to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/3 cup, about 5 minutes.

7. 7

   Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.