These Apple Cider Glazed Pork Chops are my go-to fall dinner. A brown sugar chili rub seasons the chops, then a maple Dijon apple cider glaze gets brushed on again and again as they cook, so every bite is sweet, savory and a little smoky. They’re on the table in about 30 minutes, with roughly 37 grams of protein per chop.
I’ve been making these apple cider pork chops since 2014, and they’re still one of the most-loved recipes on the site. I’ve updated the recipe with the questions you’ve asked most: how to thicken the glaze, how to make them in a skillet or the oven, and how to prep them ahead.
Why You’ll Love These Apple Cider Pork Chops
- 30-minute dinner. The glaze simmers while the grill or skillet heats.
- Three ways to cook. Grill, skillet or sear-and-bake, so they work in any weather.
- High protein and lean. Pork loin chops are an affordable, lean protein.
- Make-ahead friendly. Rub the chops and make the glaze a day early, or freeze them for later.
- Pantry ingredients. Apple cider, maple syrup, Dijon and spices you likely have.
Ingredients for Apple Cider Glazed Pork Chops
- Pork chops: Bone-in or boneless, about ¾ to 1 inch thick. A 1½-pound package is usually 4 chops. Center-cut loin chops are the leanest.
- Apple cider: The cloudy, non-alcoholic cider sold in the produce or refrigerated section in the fall. Apple juice works too; it’s a little sweeter.
- Maple syrup: Pure maple syrup gives the glaze its depth. Bourbon maple syrup is a reader favorite.
- Dijon mustard: Balances the sweetness. Yellow or whole-grain mustard work in a pinch.
- Crushed red pepper flakes: A little goes a long way. Start with ¼ teaspoon if you’re sensitive to heat.
- Spice rub: Brown sugar, chili powder, garlic powder, salt, pepper and olive oil.
Apple Cider vs. Apple Cider Vinegar
This recipe is made with sweet apple cider, the drink, not apple cider vinegar. They sit next to each other in my grocery list, and plenty of readers have grabbed the vinegar by accident.
Full-strength vinegar makes a very tangy glaze. Some of you loved it, but it isn’t what the recipe is built around. If you like a little tang, keep the cider and stir 2 tablespoons of apple cider vinegar into the glaze. It brightens the maple and cuts the sweetness.
How to Make Apple Cider Glazed Pork Chops on the Grill
- Start the glaze. Simmer the apple cider, maple syrup, Dijon, red pepper flakes and salt in a small saucepan.
- Rub the chops. Pat the pork chops dry so the rub sticks and the outside sears, then coat all sides with the brown sugar spice paste.
- Divide the glaze. Pour about ⅓ of the glaze into a small bowl and set it aside for serving. You’ll baste with the rest.
- Grill and baste. Grill over medium-high heat. Brush with glaze, cook about 6 minutes, flip and brush again. Keep flipping and brushing every couple of minutes. The more coats, the more flavor.
- Check the temperature. Pull the chops at 145°F, about 10–12 minutes total for ¾-inch chops. Rest for 3 minutes, then brush with the reserved glaze using a clean brush.
While the chops cook, brush halved apples with glaze and grill them cut-side down for 5–6 minutes. They make the easiest side.
How to Thicken the Apple Cider Glaze
As written, this glaze stays thin. It’s meant to be brushed on in layers, which builds a lacquered coating on the chops. If you’d rather have a thick, spoonable glaze, use one of these:
- Reduce it. Simmer the glaze for 15–20 minutes, until it’s reduced to about ¾ cup and coats the back of a spoon. It thickens more as it cools.
- Cornstarch slurry. Whisk 1 teaspoon cornstarch into 1 tablespoon cold water, stir it into the simmering glaze, and cook 1–2 minutes until glossy.
How to Cook Apple Cider Pork Chops in a Skillet or Oven
Skillet
Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat. Add the rubbed chops and sear 4–5 minutes per side, brushing with the basting glaze after you flip, until they reach 145°F. The brown sugar in the rub browns fast, so turn the heat to medium if it darkens too quickly. Move the chops to a plate, pour the reserved glaze into the skillet, scrape up the browned bits, and simmer 1–2 minutes. Return the chops and turn to coat.
Sear, then bake
Best for chops 1 inch or thicker. Heat the oven to 400°F. Sear the chops in an oven-safe skillet for 2–3 minutes per side, brush with glaze, then transfer the skillet to the oven for 6–10 minutes, until the chops reach 145°F. Rest 3 minutes and spoon the reserved glaze over the top.
Pork Chop Cooking Times by Thickness
For the grill or skillet over medium-high heat. Times are a guide; an instant-read thermometer is the only sure way to know.
| Chop | Thickness | Total cook time | Tip |
|---|---|---|---|
| Boneless | ½ inch | 6–8 min | Flip every 2 minutes |
| Boneless | ¾ inch | 8–10 min | Check at 8 minutes |
| Bone-in | ¾ inch | 10–12 min | The recipe as written |
| Bone-in or boneless | 1 inch | 12–15 min | Or sear and bake |
| Bone-in, thick-cut | 1½ inches | 16–20 min | Sear, then indirect heat or the oven |
Cook pork chops to 145°F and let them rest 3 minutes. A little pink in the center is safe and keeps them juicy.
Thermapen ONE Instant Read Digital Thermometer
This is my go-to tool for grilling and roasting! With a Thermapen there’s no guessing if or when the meat is done. The precise temperature will provide you with meat that is perfectly cooked, juicy and delicious EVERY time!
Make-Ahead, Marinating and Freezing
- Rub ahead: Coat the chops with the spice rub, wrap tightly and refrigerate up to 24 hours. The rub works like a dry marinade. Let the chops sit out 15 minutes before cooking.
- Glaze ahead: Make the glaze and refrigerate it in a jar for up to 5 days. Rewarm before using.
- Freezer meal: Freeze rubbed raw chops flat in a freezer bag and the glaze in a separate container for up to 3 months. Thaw overnight in the fridge, then cook as directed.
- Leftovers: Refrigerate cooked chops up to 4 days. Reheat covered in a 325°F oven or in a skillet with a splash of cider until hot. Sliced leftovers are great over rice or a salad for lunch.
Easy Variations
- Pork tenderloin: Use the same rub and glaze on a 1–1½ pound tenderloin. Grill, turning and basting, until it reaches 145°F, about 20 minutes. My Easy Grilled Pork Loin is another favorite with this glaze.
- Chicken: Works on chicken breasts or thighs. Cook to 165°F.
- Bourbon cider: Replace ¼ cup of the cider with bourbon.
- Hard cider: Swap in hard cider for a drier, less sweet glaze.
- Pineapple: Readers have used pineapple juice in place of cider with great results.
Apple Cider Pork Chops FAQ
Yes. Apple juice works well and is easy to find year-round. It’s slightly sweeter, so you can add a teaspoon of apple cider vinegar to balance it.
Not as a full swap if you want the recipe as written; it makes a much tangier glaze. For a little tang, add 2 tablespoons of vinegar to the cider.
It’s designed to be brushed on in thin layers. For a thicker glaze, simmer it 15–20 minutes until reduced, or stir in a cornstarch slurry.
Yes. Sear them in an oven-safe skillet first, brush with glaze, and bake at 400°F for 6–10 minutes, until they reach 145°F.
Both work. Bone-in chops stay a little juicier; boneless chops cook faster, so start checking a few minutes early.
145°F, followed by a 3-minute rest. A slightly pink center is safe.
Yes. Rub the chops, wrap them and refrigerate up to 24 hours. Keep the glaze separate and brush it on as they cook.
This recipe relies on high heat for the sear and the lacquered glaze, so I don’t recommend the slow cooker for it. Use the skillet or oven method instead.
Refrigerate in an airtight container up to 4 days. Reheat covered in the oven or in a skillet with a splash of cider.
What to serve with Apple Cider Pork Chops:
- Kale and Roasted Carrot Salad with Apples
- Cranberry Apple Salad
- Air Fryer Butternut Squash
- Calico Beans Recipe
- Deviled Egg Potato Salad
- Roasted Rainbow Carrots
- Bacon Ranch Pasta Salad
- Lemon Orzo Pasta Salad
- Easy Greek Tortellini Salad Recipe
- Cucumber Tomato Avocado Salad
- Roasted Butternut Squash Medley
- Healthy Green Bean Casserole
- Zesty Italian Pasta Salad
- Parmesan Mashed Potatoes
- Garlic Herb Roasted Red Potatoes
- Healthy Broccoli Salad with Apples and Cherries
Love cooking with Apple Cider? Check out some of my other apple cider recipes:
If you loved this grilled pork chop recipe, be sure to check out some of my other fantastic recipes from the grill:
- BBQ Grilled Chicken Drumsticks
- Grilled Steak Kabobs
- Italian Grilled Chicken
- Lemon Pepper Grilled Chicken
- Brown Sugar Balsamic Grilled Chicken
- Cilantro Lime Chicken Recipe
- Salsa Burgers
- Carolina Gold BBQ Sauce
Here’s the recipe for these amazing Apple Cider Glazed Pork Chops:
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Apple Cider Glazed Pork Chops
Equipment
- Grilling Tongs These stainless steel grilling tongs by OXO are perfect for quick grilling.
- Sauce Brush Ideal for brushing sauce, butter, and more. Great for grilling!
- Griddle Great for indoor grilling!
Ingredients
- 1 ½ lbs bone-in or boneless pork chops (about 4 chops, ¾ inch thick)
Rub:
- 2 Tablespoon brown sugar
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon olive oil
Apple Cider Glaze:
- 1/2 cup apple cider or apple juice
- 2 Tablespoons maple syrup
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
Instructions
- Light your gas or charcoal grill and heat to medium high heat, approximately 400 degrees.
- Place the pork chops on a sheet pan or flat work surface. Pat dry with paper towels.
- In a small bowl combine the brown sugar, chili powder, garlic powder, salt and pepper. Mix thoroughly with a fork. Mix in the oil to the spice mixture. It will be the consistency of a crumbly paste. Cover the chops on all sides with the spice rub.
For the apple cider glaze:
- In a small bowl, prepare the glaze by whisking together the apple cider, maple syrup, Dijon mustard, crushed red pepper flakes, and salt.
- Reserve ⅓ of the glaze for serving in a separate container. Set aside.
- Put the spice covered pork chops on the heated grill. Grill for about 6 minutes. Flip the chops and thoroughly brush with the glaze on the cooked side. Grill for about 2 more minutes, flip and brush again with the glaze. Repeat this process until the chops cook for 10-12 minutes total, and reach an internal temperature of 160 degrees.
For grilled apples:
- Cut small to medium apples in half. Brush the halved apples with glaze and grill face-down for about 5-6 minutes. No need to flip. Serve along with the pork chops.
- Serve the grilled pork chops with the reserved glaze.
Notes
Nutrition
These pork chops look amazing! Pork chops is one thing I rarely cook — I find it so hard to get the cooking time right and keep them moist. I will have to try this!
Oh my WOW! These look so good. Can’t wait to try!
This looks absolutely mouthwatering! Thanks for a great pork recipe!
Thanks so much!
How would you cook these in the oven? Don’t use my grill in the winter.
Hi Gina – For this specific recipe, instead of grilling outdoors, I would recommend following the recipe as directed using an indoor grill-pan or skillet. Enjoy!
Wow, these look so yummy! I love to make glazes and my husband loves pork chops.
Thanks for the recipe,
Bev
Thanks so much Beverly! They really are fantastic. Enjoy! ~Erin
Oh man, that apple cider glaze sounds AMAZING! Gotta put this on the list of things to try in the very near future 🙂 Meandering on by from the Time to Sparkle link up. If you get a chance, I’d love it if you stopped by my blog sometime. Have a great day!
Thanks so much Courtney! Will definitely stop by soon. ~Erin
Amazing! Your photos are fabulous, makes my mouth water! I am going to feature this on my blog tomorrow so keep an eye out! Thanks so much for sharing!
Thanks so much, Alyssa!
Oh my, these chops look delicious. Love the photography too. Yum! Thanks for stopping by Foodie Fridays. Hope to see you again tonight!
Blessings,
Shari
This looks so good and the picture is gorgeous!
These look and sound FAB! I was wondering, how do you think this recipe would work with a hard cider?
thank you!
Hard Cider would certainly be fun to try. You might find a variation in flavor, but a hard cider could be a really fantastic way to go. If you give it a try, let me know how it turns out. Enjoy!
Hi, do you think apple juice will work just as well as cider?
Hi Shauna! Yes, I’ve actually tried apple juice (instead of apple cider) and it works really well. Enjoy! ~Erin
Just wanted to say–I misread the recipe and actually used apple cider VINEGAR instead…and this recipe still came out amazingly well.
Wow!! Hahaha! I’m glad they turned out even though you used the vinegar. Give it a try with cider next time – they’ll be even better. 🙂 So glad you enjoyed, Mike! ~Erin
Same
Then I tried it the way it was written and didn’t like it as much as with the vinegar. Tonight I’m mixing half coder half vinegar
i made these last night and im wondering if i did something wrong? the glaze wasnt really a “glaze” it was really liquidy-was that how yours was?
Hi Brittany! You’re correct in the fact that the glaze for the chops remains liquidy – it doesn’t really reduce. The purpose of the glaze is to coat the chops a few times as you flip them, almost giving them a laquered sear. I discovered the more you glaze and flip, the better the glaze flavor on the chops.
can you bake these in the oven.? How long and for how much?
Just can’t do the grill today. Thanks.
Hi Deb, You could probably bake in the oven, but you won’t get the nice sear on the outside of the chop. The seasoning will do well, but the glaze may not have the same effect. Give it a try and let me know how it goes. Thanks so much for stopping by. ~E
we made this last night and it was AWESOME! i may finally talk my hubby into getting a grill pan, too, thanks to this recipe! as soon as the first chop hit the hot skillet, noses twitched. teen and hubby were not complaining about doing the dishes last night. score! thanks!!
Awesome!! So glad to hear you and your family enjoyed this. Thanks so much for stopping by! ~Erin
Do you think this glaze could work on chicken breast?
Hi Aislinn! Yes, this would be great on chicken. I would utilize the seasoning along with the glaze to keep the chicken, tender and flavorful. Let me know how it turns out! Thanks so much for stopping by! ~Erin
These were very good! I am not sure if I just missed it in the recipe, but I had to cook the glaze for 25-30 min to get it to reduce down to “glaze” consistency. And a little crushed red pepper goes a LONG way!!
Glad you enjoyed these, Colleen. The glaze doesn’t necessarily need to reduce down – it will still be juicy/liquidy when brushing on the chops. I had the most success when I was brushing and flipping the chops several times. It gave them an almost laquered finish. And yes, you’re right – a little pepper goes a long way. Thanks so much for stopping by. ~Erin
I just made these and after reading some of the comments I decided to add cornstarch to the rub. It was perfect! It made the glaze thicken nicely. Will be making this again!
So glad it worked out Traci! Enjoy!
Do you think Apple Cider Vinegar would work?
I wouldn’t recommend it, as the glaze is more of a sweet coating on the pork. Hope you were able to enjoy! ~Erin
Trying this for dinner this week! So excited to use our new grill. We’re in AZ :/
Awesome! Hope you enjoyed as much as we have. Being in AZ, you’ll likely be able to grill year-round! Enjoy!
Made these tonight and they were delicious! Thank you for the recipe!
So glad you enjoyed these, Abby! ~Erin
Made these tonight and they were Awesome!!! I used an indoor grill pan. Thanks for posting!
Fantastic Tania! So glad you enjoyed! ~E
I do not have dijon mustard can i use yellow?
Yellow will likely work. Let me know how it turned out. Thanks for visiting Kassi! ~Erin
There is nothing “all natural” about Smithfield pork, and in fact people should be aware that the label “all natural” really means nothing, as there are no meaningful restrictions placed on the use of this label. Any meat that is conventionally raised is poison both to your body and to our planet. Vote with your wallets, and buy only organic or at least humanely-raised, antibiotic and hormone free meats and poultry!!!!!!
These pork chops were delicious! They didn’t taste so much like apple or maple, but the combined flavors were savory and good. I cut the brown sugar and salt in half. Will definitely do these again & again! Thanks for a keeper!
Great! So glad you enjoyed them and were able to adapt the recipe to your preferences. Keep on grillin’! ~Erin
would this be good on a grilled pork tenderloin
Yes, definitely! We grill pork tenderloin often, and this is one of my go-to recipes. Enjoy!
Used Apple cider vinegar because I did not read the recipe thoroughly. But they were delicious and my husband said they were the best pork chops he has ever had 🙂
So glad it worked with the Apple Cider vinegar. 😉 And glad you and your husband loved the pork chops – they are definitely a go-to recipe at our house. Enjoy!
Adding these to my list of pork recipes to try. Thanks!
LOVED THIS RECIPE! My husband said good flavor, and asked if I put it in a brine before grilling.. Very moist!
Well be made again!
So glad you and your husband loved these! Happy grilling! ~Erin
I cant wait to make these tonight! Can I sub the oil for apple sauce?
Hi Kristina! Normally in baking I would say yes, however, since you’re grilling these chops, they will need some oil on the surface once they hit the high heat of the grill. If you really need to, cut the oil in half, but don’t eliminate it completely. You’ll love these! Soo good!! Enjoy ~Erin
Family loved this tonight. Son said make sure I marked this one so when he asked next time “to make that one with that sauce that was so good” I would know what he meant. Only variation I was forced into was coarse mustard instead of dijon. YUM!
how thick are the chops that you used? Thanks.
Tried this tonight and it was amazing! I’m considering trying a crockpot version of this next time I make it (which will be soon!).
I made these last night and used apple cider vinegar on purpose- they were fabulous!! Thanks for a great recipe!
Could you do this in the crockpot?!
I made these last night and they were delicious. The rub is the best!! I took your advice and turned them often, using the glaze. Just wonderful! Thank you!!
Thank you so much for this recipe.. My husband and I are trying this tonight, and we will be using an apple ale. But we were wondering.. Why do you say to pat the chops dry before applying the rub? Thanks so much, Amy
Try rubbing the pork chops and wrapping in plastic and refrigerating for a couple of hours or overnight. Allows the rub to really get into the meat. Allow to warm up a bit before grilling
I added a cup of crushed pineapple juice and a tablespoon of cornstarch it was awesome.
Hello! These look AMAZING! I have one question.. if I make them with boneless pork chops, how should I adjust the cooking time on an indoor grill pan?
Depending on the thickness of the cut, I would reduce the cook time to approximately 4 minutes per side. Before removing from the pan, cut into the thickest area of the chop, insuring it is no longer pink in the center. Enjoy! ~Erin
Prepared these last night. Grilled on outdoor gas grill. These were soooo good! They were probably the most moist chops we have ever grilled. Thank you for this keeper of a recipe!
So glad you enjoyed them, Christy! Best, Erin
I made these tonight for dinner, and they are the best pork chops that I have ever eaten. I will be making them again. Thank you for sharing your recipe.
I’m making freezer meals. Would it work to apply the rub to the chops, then freeze the chops and glaze separately so they’re ready to thaw and cook at a later time?
Can the glaze and rub be put on the pork overnight to marinade ?
I’m always looking for good pork chop recipes. I can’t wait to try this one!
We love pork chops and these look SO good! Thanks for sharing at The Creative Corner… featuring you tonight and hope to see you there again!
Erin, you make the best food!
Congrats – your mouth watering recipe is featured at Inspire Me Monday at Create With Joy this week!
Made these tonight. Used 1 cup Apple Cider and 1/4 bourbon. Was fantastic!
I made this recipe, but substituted pineapple juice instead of apple cider. Excellent!
We made these tonight for dinner and it was great! The glaze never thickened for me. I couldn’t find my cornstarch but did try adding a flour/water mixture. We decided to spoon it over only half the chops since I was afraid I did something wrong but those half was amazing! The rest with just the rub were still really good! Will def make again.
I enjoy your post… thanks for this recipe the apple cider glazed pork chops… love it;
Smacking my lips over the chops! They look amazing!
Most amazing pork chops I’ve ever made.
My man asked for this twice in 3 days.
Love it
I didn’t have apple cider so I made my own apple juice from a juicer and still terrific
I’ve been making these for years and they are absolutely my go to for pork chops. So delicious! I Love them!
These were absolutely delicious! I was out of regular maple syrup so I substituted bourbon maple syrup…… Yum!
These sounds delicious and will try them tonight for dinner. Thank you
This recipe was delicious!! Thank you for sharing!
Hi! I don’t like bones in my food, so how long would I bake the pork chops? I’m glad I read the comments because I saw Apple Cider thinking it was ACV.
Tried these tonight…
FABULOUS!
My son who only eats 6 things now eats 7!!!
(Uhm he is 22 just saying)
The flavour is sooo good.and the meat is tender and juicy.
I am going to rub this on chicken and brush on glaze as it cooks(beer can chicken style)
I made these last week for the first cold front of the year and they were AMAZING! I ran out of dijon so half the amount the recipe called for i had to sub for plain yellow mustard but it still came out incredible! No corn starch so i just took the time to cook it down to a pan sauce after the glaze and then used the remaining bit to toss some brussels sprouts in before roasting and 10/10 recommend
Yay!! That’s awesome – so great to hear. Glad you enjoyed them!
I’m paying more attention to calories and fat these days, the info can’t be right for 1 serving! I’m trying them either way though!
Hi Carol – you’re right. There is an error with the calorie calculator for this specific recipe. When plugging in the ingredients to MyFitnessPal calculator, you’ll roughly have 220 calories, 8 g fat, 9 g carbs, and 23 g of protein per pork chop. To go a healthier route, use pork loin chops instead of bone-in chops. These will be much leaner with less fat. With this in mind, loin chops need less time to cook (approx. 5 minutes per side, depending on thickness.) Let us know how you like them. This is one of our top recipes that readers absolutely love. Happy Holidays! -Erin
08 / 08 / 2023 Made this for tea for ma & my son and oh my word it was absolutely amazing the glaze was so nice I could have drank it out of the pan lol 😂 I served it with garlic mashed potatoes and steamed broccoli. My son said this was one of the best sauces I’ve made yet. This is definitely a keeper and will make on a regular basis . On a star rating of 1 to 10 it’s definitely a 11 😋😋 Thanks for sharing your recipe.
I live in an apartment and I don’t have access to a grill. Can you tell me what temperature to use and how long they have to cook in the oven? Also, they sound delicious and I will come back to rate them after I make them. Thinking of brining them so that they don’t dry out. What do you think?
Yes, you could certainly bake them in the oven. I recommend 375 for 20 minutes (for boneless), and 30 minutes for bone-in chops. Thickness of porkchops can vary greatly. To test for doneness, make sure the internal temperature of your chops are 165 degrees. You can also cut through the chops – if there is no more pink in the center, the chops are done. Enjoy! – Erin
Juicy tender and so flavorful.They looked so beautiful on the plate and were delicious with my husband’s favorite cold slaw
I made these Apple Cider Glazed Pork Chops for dinner last night, and they were incredible! The glaze gave them such a deliciously sweet and tangy flavor that paired perfectly with the juicy pork. I’ll definitely be adding this recipe to my regular rotation. Thank you for sharing!
These are a favorite recipe in our rotation. Thank you!
These are the absolute best pork chops I’ve had. I skillet fried them because my grill was out of gas.