Cider Glazed Pork Chops with Waldorf Salad

I made these cider glazed pork chops for my family and they love it. It was a nice change from the 7-up marinated pork chops I usually make. In this recipe, the chops were browned and then braised in a cider vinegar and honey mixture. The mixture was further simmered separately until a thick consistency was reached and was then poured over the chops. The glazed chops were served with a salad consisting of apples, cranberries, celeries and toasted pecans.  With the exception of the mayonnaise, cider vinegar and honey were also used to dress the salad. The Waldorf salad goes well with the cider-glazed pork chops; they complement each other in taste and in flavor. Delicious!

Cooking Tips for Perfect Pork Chops

To get the best results with your cider glazed pork chops, start with thick-cut chops. They hold up better during cooking and stay juicy. Before cooking, let the pork chops sit at room temperature for about 30 minutes. This helps them cook more evenly. When browning the chops, make sure your pan is hot enough to get a good sear. A little oil in the pan will help prevent sticking. Keep an eye on the chops while they are braising. You want them to cook gently in the cider vinegar and honey mixture, so avoid boiling. Use a meat thermometer to check for doneness; pork should reach an internal temperature of 145 degrees Fahrenheit. If you want a bit more flavor, consider adding herbs like thyme or rosemary to the braising liquid. This will enhance the dish without overpowering the cider glaze. Lastly, let the chops rest for a few minutes after cooking. This allows the juices to redistribute, keeping them tender and flavorful.

Serving Suggestions and Pairings

When serving your cider glazed pork chops, presentation matters. Place the chops on a large platter and drizzle them with the thickened glaze. Garnishing with fresh herbs like parsley or chives adds a pop of color and freshness. For sides, the Waldorf salad is a fantastic choice. Its crisp apples and crunchy pecans provide a nice contrast to the tender pork. You might also consider adding roasted vegetables, such as Brussels sprouts or carrots, for a heartier meal. If you’re looking for a beverage to accompany this dish, a dry cider or a light white wine like Sauvignon Blanc pairs beautifully. For a more casual setting, serve the pork chops with mashed potatoes or a grain like quinoa to soak up the glaze. Leftovers can be enjoyed in a sandwich the next day, adding some cheese and greens for a quick lunch. The flavors of the pork and the salad get even better after a night in the fridge, making this a great meal prep option.

Frequently Asked Questions

What can I substitute for cider vinegar?

If you don’t have cider vinegar, white wine vinegar can work in a pinch. Just keep in mind it might alter the flavor slightly, but it should still be tasty.

How do I store leftover pork chops?

Store any leftover pork chops in an airtight container in the fridge for up to three days. Reheat them gently in the oven or on the stovetop to keep them juicy.

Can I make the Waldorf salad ahead of time?

You can prep the salad ingredients in advance, but it’s best to dress it just before serving. This keeps the apples from browning and the salad nice and crisp.

What sides go well with cider glazed pork chops?

Besides the Waldorf salad, you might consider some roasted vegetables or creamy mashed potatoes. Both would complement the flavors of the pork chops nicely.

What should I do if my pork chops are overcooked?

If your pork chops turn out a bit dry, slice them and serve with a generous drizzle of the cider glaze. Adding a side of applesauce can also help bring back some moisture.

Cider-Glazed Pork Chops with Waldorf Salad

Liza A

Cider-glazed pork chops are savory and sweet, paired with a crunchy Waldorf salad that adds a refreshing twist. It's a delightful meal that’s easy to whip up.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 550 kcal

Ingredients

  

1x2x3x

• 1 ¼ cups cider vinegar
• 1/3 cup dried cranberries
• ¼ cup mayonnaise
• ¼ cup honey
• 3 apples cored and cut into 1/2 inch pieces
• 1 celery rib minced
• 1/3 cup pecans toasted and chopped
• Salt and pepper
• 4 8-to 10-ounce bone-in pork chops
• 1 tablespoon vegetable oil

Instructions

 

• Combine ¼ cup cider vinegar and cranberries in bowl, cover and microwave until cider begins to boil, about 1 minute. Let sit until cranberries are soft and liquid is absorbed, about 5 minutes. Set aside to cool.
• Meanwhile, whisk mayonnaise, 2 tablespoons vinegar, and 1 tablespoon honey together in large bowl. Add apples, celery, pecans and cranberries to bowl and toss to coat. Season with salt and pepper to taste.
• Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat chops dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat. Cook chops until well-browned on first side, about 5 minutes. Flip and cook until lightly browned on second side, about 1 minute. Reduce heat to medium-low. Add 3/4 cup vinegar and remaining 3 tablespoons honey and simmer until pork is cooked, about 8 minutes. Transfer pork to a plate and tent loosely with aluminum foil.
• Continue to simmer glaze until thick and syrupy, about 2 minutes. Stir in remaining 2 tablespoons vinegar and season with salt and pepper to taste. Spoon over pork and serve with salad.
• Enjoy!

Notes

Recipe source: America’s Test Kitchen: The Best Simple Recipes.

Nutrition

Calories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 5gCholesterol: 90mgSodium: 300mgFiber: 3gSugar: 20g

Keyword cider glaze, comfort food, easy dinner, pork chops, Waldorf salad

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