Pan-Seared Pork Chops with Apple-Cider Glaze
Ingredients
- 4pork chops (bone-in, about 1 inch thick)
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 2 tablespoonolive oil
- 2Granny Smith apples
- ½yellow onion
- ¾ cupapple cider
- 1 tablespoonDijon mustard
- 2 sprigfresh thyme
- 1 tablespoonbutter
Prep
- 01
Core and slice the 2 Granny Smith apples into thin wedges.
- 02
Dice the 1/2 yellow onion into small pieces.
Method
- 01
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, sear the pork chops for 4–5 minutes per side, until golden brown. Transfer to a plate.
- 03
Pour off all but 1 tablespoon fat from the pan. Add the diced onion and cook for 2 minutes, stirring, until softened.
- 04
Add the apple slices and cook for 2 minutes, stirring gently.
- 05
Pour in the apple cider and stir in the Dijon mustard. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- 06
Return the pork chops to the pan along with the thyme sprigs. Reduce heat to medium and simmer for 5–7 minutes, turning the chops once, until they reach an internal temperature of 145°F.
- 07
Remove from heat and stir in the butter until melted and glossy. Taste and adjust seasoning as needed.
- 08
Serve the pork chops with the apples, onions, and sauce spooned over top.
Spice Tips
For added depth, add 1/4 teaspoon smoked paprika or a pinch of cayenne to the apple cider sauce. A small splash of balsamic vinegar (about 1 teaspoon) adds subtle complexity without overwhelming the apple-cider balance.
Serve with crusty bread to soak up the sauce, or alongside mashed potatoes or roasted root vegetables. The recipe keeps well refrigerated for up to 3 days and reheats gently on the stovetop.