Pan-Seared Pork Chops with Caramelized Apples and Thyme
Ingredients
- 4pork chops (1 inch thick)
- 2granny smith apples
- 2 tablespoonolive oil
- 1 tablespoonbutter
- 1shallot
- 3 sprigsfresh thyme
- 2 tablespoonapple cider vinegar
- ½ cupchicken broth
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
Prep
- 01
Dice 2 Granny Smith apples into 1/2-inch chunks.
- 02
Mince 1 shallot.
Method
- 01
Pat the pork chops dry with paper towels and season generously on both sides with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add pork chops and sear for 4 to 5 minutes on each side until golden brown and cooked through (internal temperature 145°F). Transfer to a plate.
- 03
In the same pan, add butter and the sliced apples. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until the apples start to soften and caramelize slightly.
- 04
Pour in apple cider vinegar and chicken broth, scraping up any browned bits from the pan. Add thyme sprigs and simmer for 2 minutes until the sauce reduces and thickens slightly.
- 05
Return pork chops to the pan, nestling them into the apples, and warm through for 1 minute. Taste and adjust seasoning. Serve immediately.
Spice Tips
For warmth and depth, add 1/4 teaspoon smoked paprika or a pinch of ground ginger to the sauce. A dash of Dijon mustard sharpens the apple-vinegar balance. If you like heat, finish with a crack of red pepper flakes.
Use bone-in pork chops if preferred—they'll add richness to the pan sauce. Leftovers reheat well in a covered skillet over low heat.