This two-ingredient sauce is simple but delivers incredible flavor.
By simmering apple cider and whole-grain mustard in the same skillet used for cooking the pork chops, you’ll create a quick and delicious sauce. Plus, this satisfying meal only requires five ingredients!
Directions
Step 1
Preheat your oven to 450°F. On a large rimmed baking sheet, toss the squash and cabbage with 2 tablespoons of oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Roast until the vegetables are tender and golden brown on the bottom, about 25 to 30 minutes.
Step 2
While the vegetables are roasting, heat a large cast-iron skillet over medium heat. Season the pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add 1 tablespoon of oil to the skillet and cook the pork chops until golden brown and cooked through, about 6 to 8 minutes per side. Transfer the pork chops to a plate.
Step 3
Discard any excess fat from the skillet. Add apple cider, mustard, and any juices from the plate of pork chops to the pan. Simmer vigorously, stirring occasionally, until the sauce is reduced by half, slightly thickened, and glossy—about 6 to 8 minutes. Remove from heat, return the pork chops to the skillet, and coat them in the sauce. Serve the pork chops drizzled with the pan sauce alongside the roasted vegetables. For an extra touch, sprinkle chopped parsley over the pork chops if desired.
Did you try this recipe? Leave a comment below and let us know how it turned out!
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