Cider-Glazed Pork Chops Recipe

Oven-baked, succulent pork chops from Food Network host and Toronto chef Lynn Crawford. "Apple cider, thyme, brown sugar and mustard come together to glaze these juicy chops. Serve them up with collard greens cooked with smokey bacon and maple syrup and you're taking comfort food to a whole new level."


Collard Greens
1-1/4 lb. collard greens
2 tbsp olive oil
2 thick slices smoked bacon, diced
1 small onion, finely chopped
2 tbsp finely chopped garlic
1/8 tsp chili flakes
1 tbsp cider vinegar
2 tbsp maple syrup
2 cups chicken stock
Salt and pepper

Cider-Glazed Pork Chops
2 tbsp olive oil
4 boneless centre-cut pork chops (each 1-1/2″ thick)
Salt and pepper
2 tbsp unsalted butter
2 cloves garlic, crushed
2 sprigs thyme

Apple Thyme Chutney
1 tbsp unsalted butter
1 large onion, finely chopped
4 green apples, peeled, cored, and cut into 1/2″-thick cubes
1/4 cup cider vinegar
2 tbsp dark brown sugar
1 tbsp grainy mustard
1 tsp chopped thyme
Salt and pepper


Step 1: To prepare the collard greens, remove and discard the stems and centre ribs. Cut the leaves into 1/2″ strips.

Step 2: Heat the olive oil in a large pot over medium heat. Add the bacon, onions, garlic and chili flakes; cook, stirring occasionally, until the onions are softened. Add the cider vinegar, maple syrup, and chicken stock; bring to a boil. Add the collard greens and season with salt and pepper. Stir together well. Reduce heat to a simmer, cover, and cook for 20 minutes or until greens are wilted.

Step 3: About halfway through simmering the collard greens, cook the chops. Preheat your oven to 375°F. Heat the olive oil in an ovenproof skillet over medium-high heat. Season the pork chops with salt and pepper. Sear the chops until golden brown, about 2 minutes per side. Add the butter, garlic and thyme to the pan. Baste the chops with the sizzling butter, then transfer to the oven and roast for 8-10 minutes. Remove from oven and let rest for 5 minutes before serving.

Step 4: While the chops are roasting, make the chutney. In a medium saucepan, melt the butter over medium heat. Add the onions and cook, stirring often, until caramelized, about 8 minutes. Add the apples, vinegar, brown sugar, mustard and thyme. Stir well to combine. Cook for about 3 minutes, until the apples have softened. Season with salt and pepper.

Step 5: To serve, divide the collard greens among 4 plates. Top with a pork chop. Spoon the chutney over the chops.

See more recipes by Lynn Crawford.

Reprinted with permission from Lynn Crawford’s Pitchin’ In (2012 Viking Canada).