Instructions

1. Pat pork chops dry using paper towels then season both sides with salt and pepper. In a small bowl, mix onion powder, smoked paprika and flour together until completely combined.
2. Sprinkle each pork chop with seasoned flour then pat to coat evenly. Set floured pork chops aside.
3. Place a large skillet over medium-high heat, add oil, then allow the pan to heat evenly. When pan is ready, add as many pork chops as will comfortably fit into skillet without overcrowding the pan.
4. Cook for about 2–3 minutes until dark golden brown on the first side, then flip the porkchops and cook the second side to desired doneness, 2-4 minutes more depending on thickness. Transfer pork chops to a plate, cover lightly with a sheet of aluminum foil and set aside.
5. Return the skillet to heat, then add apple cider, vinegar, maple syrup and Dijon to skillet, whisking to combine. Add in apple slices, then bring mixture to a boil, scraping the bottom of the pan to dissolve all the brown bits into the cider.
6. Allow liquid to boil rapidly for about 6–8 minutes until it reduces by slightly more than half. Remove from heat then season glaze to with salt and pepper to taste. Return pork chops to skillet, turning to coat evenly in glaze, or pour glaze over pork chops and serve immediately. Green beans are a great side dish with these pork chops.