Apple Cider Pork Chops with Jaca

By Jaca Kitchen · · Updated

These apple cider pork chops swap the usual brown sugar for Jaca allulose, so you get a glossy, sugar-free apple cider glaze over juicy skillet pork chops without the added sugar. Seared until golden, finished in the oven with sliced apples and cider, then glossed with cold butter, they’re a 30-minute fall dinner that tastes like it took all afternoon.

This is a Jaca-adjusted, healthier version of a classic apple cider pork chop recipe — we replaced the brown sugar with Jaca allulose at twice the amount, so the glaze still caramelizes and clings, but the only sugar on the plate comes from the real apples and cider.

Ingredients

  • 1½ pounds (4 pieces) boneless pork loin chops, about 1 inch thick
  • 4 tablespoons butter, divided
  • 3 tablespoons Jaca allulose (replaces 1½ tablespoons brown sugar — 2x)
  • 3 tablespoons Dijon mustard
  • 1–2 sweet apples (Honeycrisp or Gala), sliced
  • ¾ cup apple cider (or apple juice)
  • 1 tablespoon fresh sage, finely chopped, plus more to garnish
  • Kosher salt and black pepper, to taste

Instructions

  1. Preheat the oven to 450°F. Pat the pork chops dry and season both sides with salt and pepper. In a small bowl, stir together the Jaca and Dijon mustard, then spread it over the chops as a glaze.
  2. Melt 2 tablespoons of the butter in a cast-iron skillet over medium heat. Sear the pork 2–3 minutes per side until golden brown (it won’t be cooked through yet).
  3. Add the sliced apples, apple cider, and chopped sage to the pan. Bring to a simmer, then transfer the skillet to the oven for 10–15 minutes, until the pork reaches 145°F internal temperature.
  4. Move the chops to a plate and tent with foil. Return the pan to the stovetop over medium-high heat and simmer about 3 minutes to reduce the sauce by half.
  5. Off the heat, whisk in the remaining 2 tablespoons of cold butter for a glossy finish. Season to taste, return the chops to the pan, and garnish with fresh sage.

Prep time: 10 minutes  |  Cook time: 20 minutes  |  Total: 30 minutes  |  Serves: 4

Want the same caramelized, cozy glaze without the sugar spike? That’s exactly what Jaca allulose is built for — it browns and caramelizes like sugar, so your apple cider glaze stays glossy and sweet while the sugar count stays down.