Broiled Pork Chops with Spiced Apple-Cider Glaze
Thick-cut pork chops broiled to a caramelized finish, brushed with a warm apple-cider glaze infused with cinnamon and mustard for a subtly spiced Midwestern weekend meal.
Method
How to make it
- 01
Preheat the oven broiler and position the oven rack 6 inches from the heat source.
- 02
Brush pork chops with olive oil on both sides and season evenly with salt and pepper.
- 03
Arrange pork chops on a broiler pan or rimmed baking sheet lined with foil.
- 04
Broil pork chops for 6 minutes on the first side until edges start to brown and meat releases easily from the pan.
- 05
Flip pork chops and continue broiling for another 5-7 minutes until the internal temperature reaches 145°F (63°C).
- 06
While chops broil, combine apple cider, maple syrup, Dijon mustard, cinnamon, and allspice in a small saucepan over medium heat.
- 07
Simmer glaze until reduced by half and syrupy, about 8-10 minutes, stirring occasionally.
- 08
Remove glaze from heat and whisk in butter until melted and glossy.
- 09
In the last 3 minutes of broiling, scatter apple slices and thyme sprigs around the pork chops to soften and lightly brown.
- 10
Transfer pork chops and apples to plates, brush generously with warm glaze, and spoon any remaining glaze over the apples before serving.
From the editor
Cooking tips
- Use a meat thermometer to avoid overcooking the pork chops; 145°F internal temp ensures juicy, tender meat.
- If fresh apple cider isn’t available, substitute with unsweetened apple juice and reduce maple syrup to 1 tbsp.
- Broiler pans allow fat to drip away and promote browning; if you don’t have one, use a wire rack on a baking sheet.
- For more depth, let the pork chops rest 5 minutes after broiling; the glaze will soak in and flavors meld.
Published August 5, 2026