Ingredients
6 (6 oz) boneless center-cut pork chops
salt and ground black pepper to taste
1 Tbsp vegetable oil
1 Tbsp butter
3 garlic cloves, minced
¼ cup apple cider vinegar
2 cups apple cider
1 tsp Dijon mustard
1 tsp minced rosemary
1 pinch red pepper flakes
Directions
Season pork chops with salt and black pepper.
Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops until browned on both sides and pork is slightly pink in the center, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145°. Remove pan from the heat; transfer pork chops to a plate.
Add garlic to the pan and place over medium-high heat , stirring for 30 seconds. Pour in vinegar to deglaze. Add apple cider and Dijon mustard, bring to a boil, and cook until sauce is reduced and thickened, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
Return pork chops to the pan to warm slightly, 1 to 2 minutes per side, then serve.