Print

Cozy Apple Cider Glazed Pork Chops with Roasted Butternut Squash

apple cider glazed pork chops - featured image
Print Recipe

A quick and easy fall dinner featuring juicy pork chops glazed with a sticky apple cider reduction, paired with tender roasted butternut squash with crispy edges.

Ingredients

Scale
  • 4 bone-in or boneless pork chops, about 1-inch thick
  • 1 cup (240 ml) fresh apple cider (cloudy, unfiltered)
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme or rosemary leaves, chopped (or dried)
  • 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
  • 3 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • Pinch of cinnamon (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Peel, seed, and cut the butternut squash into roughly 1-inch cubes. Toss with 2 tablespoons olive oil, salt, pepper, and a pinch of cinnamon if using. Spread evenly on a baking sheet.
  3. Roast the squash for 25-30 minutes, flipping halfway through, until tender and golden at the edges.
  4. Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
  5. Heat 1 tablespoon olive oil in a large oven-safe skillet or cast-iron pan over medium-high heat until shimmering.
  6. Add pork chops and sear for about 3-4 minutes per side until nicely browned. Transfer chops to a plate and tent with foil to rest.
  7. Lower heat to medium. In the same skillet, add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  8. Pour in apple cider, brown sugar, Dijon mustard, and apple cider vinegar. Stir to combine.
  9. Simmer the glaze, stirring occasionally, until reduced by half and thickened to a syrupy consistency, about 8-10 minutes. It should coat the back of a spoon.
  10. Stir in fresh thyme or rosemary leaves. Taste and adjust seasoning if needed.
  11. Return pork chops to the skillet, spoon glaze over them, and cook for another 2-3 minutes, turning chops to coat and finish cooking until internal temperature reaches 145°F (63°C).
  12. Plate the pork chops, drizzle with extra glaze, and serve alongside the roasted butternut squash.

Notes

If glaze thickens too much, add a splash of water or more cider to loosen. Rest pork chops after searing to keep them juicy. Cut squash into uniform cubes for even roasting. Use bone-in chops for extra flavor and juiciness. Can substitute butternut squash with sweet potatoes or other root vegetables. For a dairy-free version, avoid butter. Pork tenderloin medallions can be used but reduce cooking time.

Nutrition

Keywords: apple cider glazed pork chops, roasted butternut squash, fall dinner, easy pork chops, apple cider glaze, cozy dinner, autumn recipe

Find it online: https://chrisfeasts.com/cozy-apple-cider-glazed-pork-chops-recipe-easy-perfect-fall-dinner-with-roasted-butternut-squash/