The Millennial Chef

Maple Cider Pork Chops


1/2 cup of whole grain mustard

3 tablespoons of apple cider vinegar

3 tablespoons of maple syrup

3 tablespoons of olive oil

1 tablespoon of dried ginger (or fresh)

1 teaspoon of thyme

1 1/2 cups of low sodium chicken stock

2 teaspoons of salt

2 teaspoons of pepper

6 boneless pork chops

2 teaspoons of butter

*optional slurry, if sauce doesn't thicken enough, which is equal parts corn starch to water*

Serving size- 4-6

Approx Time: 30-40 minutes.


  1. Preheat your oven to 400.
  2. Add all of the ingredients (only 1/2 cup of the chicken stock), up until butter, to a bowl and make sure everything is combined and your pork is completely immersed in the marinade. You can also do this in a large plastic baggie, but I usually add to a bowl, and then refrigerate. Let sit for at least 15 minutes, but up to overnight.
  3. When you are ready to cook the pork, take out a cask iron skillet, add a little oil to a pan and bring it up to a piping hot heat. Sear the pork chop in batches (so it doesn't overcrowd the pan and doesn't brown), on each side for about 2 minutes, or until you have a nice golden, crust. Remove from the pan and add to a baking sheet, and finish cooking in the oven for 10-15, or until cooked through.
  4. While the pork chops are in the oven, make your sauce. Add the marinade to the pan you browned your pork in and deglaze the pan. I think this needs more chicken stock, so I added another cup of chicken stock. Bring this up to a boil and whisk until it's thickened. If it isn't at the thickness you like, add a slurry. A slurry is equal parts corn starch to water. So add in 1 tablespoon of corn starch to a bowl, plus 1 tablespoon of water and whisk together. Add this mixture to the sauce and it'll thicken even more. In the last minute or so of cooking, taste for seasonings, then add in 2 teaspoons of butter. Whisk and then set aside.
  5. When the pork chops are done cooking, take them out of the over and let them rest for 5-10 minutes before slicing them. I like to slice them all up, add to a pretty plate and drizzle the delicious sauce all over the pork. Garnish with fresh thyme, then, enjoy!

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