Pan-Seared Pork Chops with Apple-Thyme Pan Sauce
Ingredients
- 4pork chops (1 inch thick)
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- 2Granny Smith apples
- 1 mediumshallot
- 2 teaspoonfresh thyme
- 2 tablespoonapple cider vinegar
- ½ cupchicken broth
- 1 tablespoonunsalted butter
Prep
- 01
Core and slice the 2 Granny Smith apples into thin wedges.
- 02
Mince 1 medium shallot.
Method
- 01
Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 03
Place pork chops in the pan and cook for 4 to 5 minutes per side, until golden brown and an instant-read thermometer reads 145°F. Transfer to a plate and tent loosely with foil.
- 04
Reduce heat to medium. Add the shallot to the pan and cook for 1 minute, stirring.
- 05
Add the apple slices and thyme, cook for 2 minutes, stirring occasionally.
- 06
Pour in the apple cider vinegar and chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes.
- 07
Stir in the butter until melted. Taste and adjust salt and pepper if needed.
- 08
Spoon the apple-thyme sauce over the pork chops and serve immediately.