Pan-Seared Pork Chops with Apple-Cider Pan Sauce
Ingredients
- 4pork chops (1 inch thick)
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- 2apple (Granny Smith or Honeycrisp)
- ½yellow onion
- ¾ cupapple cider or apple juice
- ¼ cupchicken broth
- 1 tablespoonunsalted butter
- 3 sprigsfresh thyme
Prep
- 01
Dice 0.5 yellow onion into small pieces.
- 02
Core and slice 2 apples into 1/4-inch thick slices.
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. Once shimmering, add the pork chops and sear for 5–6 minutes per side, until golden brown and the internal temperature reaches 145°F. Transfer to a plate and rest.
- 03
In the same skillet, add the diced onion and cook for 2 minutes, stirring occasionally.
- 04
Add the apple slices and cook for another 2 minutes until they soften slightly.
- 05
Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pan. Add the thyme sprigs.
- 06
Simmer for 3–4 minutes until the sauce reduces slightly and the apples are tender.
- 07
Stir in the butter until melted. Remove thyme sprigs, taste, and adjust salt and pepper if needed.
- 08
Return the pork chops to the skillet, nestling them into the sauce. Simmer for 1 minute to warm through, then serve.
Spice Tips
For subtle warmth, add a pinch of ground ginger or a small crack of fresh nutmeg to the sauce. A dash of Dijon mustard adds subtle tang without heat.
Serve with buttered egg noodles or mashed potatoes to catch the sauce. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it in during the final simmer.