Pork Chops with Apple Cider Glaze

Methinks this is the perfect Autumnal Feast!!
(serves 6)

6 (6 oz.) boneless, center-cut pork chops (about 1" thick)
1 t. kosher* salt
1 t. freshly* ground pepper
1 T. veg. oil
1 T. Kerrygold* butter
3 cloves garlic, minced
1/4 cup apple cider vinegar (I like Bragg's*)
2 cups Dijon mustard
1 t. minced rosemary
1/8 t. or less* crushed red pepper

Pat pork chops dry with paper towels and sprinkle with 3/4 t. each S&P. Heat oil and butter in a heavy skillet over med.-high heat until shimmering. Cook chops, turning once, until browned on both sides and an instant-read thermometer reads 145, 4-6 min. per side (they will be slightly pink in the center). Transfer chops to a plate and cover loosely with foil*. Add garlic to skillet and cook, stirring, over med. heat until fragrant, about 30 sec. Add vinegar and simmer, stirring and scraping up any browned bits from bottom of skillet, 1 min. Add cider, mustard, rosemary, and red pepper and bring to a boil. Cook until glaze is reduced to about 2/3 cup, about 25 min. Stir in remaining 1/4 t. S&P. Return chops and any accumulated juices to skillet with glaze to reheat slightly, 1-2 min. per side. Serve with remaining glaze. I think I would also served steamed broccoli and lemon pepper orzo with a loaf of warm garlic bread to complete the meal!*

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Happy Friday, Friends. Have FUN today!!!!

Love,

Machete Milletti