“It looks fancy but it’s something you can do yourself (with a little help).” —Zoe, recipe tester, age 10
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
In liquid measuring cup, whisk together apple cider, maple syrup, mustard, and thyme. Set aside.
Use kitchen shears to make 2 cuts through fat on edges of each pork chop. Pat chops dry with paper towels and sprinkle both sides evenly with salt and pepper. Wash your hands.
In 12-inch skillet, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Tilt and swirl skillet to coat evenly with oil.
Use tongs to carefully place chops in skillet. Cook, without moving chops, until well browned on first side, about 5 minutes.
Use clean tongs to carefully flip chops. Reduce heat to medium-low. Carefully pour apple cider mixture into skillet. Cook until chops register 145 degrees on instant-read thermometer, about 5 minutes. Use clean tongs to transfer chops to serving platter. Cover platter with aluminum foil.
Fresh herbs need to be washed and dried before they are chopped (or minced). Here’s how to do it: