Pan-Seared Pork Chops with Cider-Apple Pan Sauce
Ingredients
- 4 (about 1 inch thick)pork chops (bone-in or boneless)
- ·kosher salt
- ·black pepper
- 2 tablespoonsall-purpose flour
- 2 tablespoonsolive oil
- 2 tablespoonsbutter
- 2 mediumgranny smith apple
- ½ mediumyellow onion
- ¾ cupapple cider or apple juice
- ¼ cupchicken broth
- 2 sprigsfresh thyme (or 1/2 teaspoon dried)
Prep
- 01
Core and slice 2 medium Granny Smith apples into 1/4-inch thick rings or wedges.
- 02
Slice 1/2 medium yellow onion into thin half-moons.
Method
- 01
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
- 02
Lightly dust both sides of each pork chop with flour, shaking off excess.
- 03
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add pork chops and sear for 4 to 5 minutes per side until golden brown and cooked through (internal temperature 145°F). Transfer to a plate.
- 04
In the same skillet, melt 1 tablespoon butter over medium heat. Add the sliced onion and apple slices, cooking for 3 to 4 minutes, stirring occasionally, until softened and lightly caramelized.
- 05
Pour in the apple cider and chicken broth, scraping up any browned bits from the pan bottom. Add thyme sprigs and simmer for 2 to 3 minutes until the sauce reduces slightly and thickens.
- 06
Remove from heat, stir in the remaining 1 tablespoon butter until melted, then taste and adjust seasoning with salt and pepper.
- 07
Return pork chops to the skillet, nestling them into the sauce. Warm through for 1 minute, then serve immediately with the apples and pan sauce spooned over the top.
Spice Tips
For subtle warmth, add a pinch of cayenne pepper or smoked paprika to the pan sauce. A small splash of apple cider vinegar (1 teaspoon) adds brightness if the sauce tastes too sweet. A light grind of fresh nutmeg echoes the apple flavor without overpowering it.
Serve with crusty bread, mashed potatoes, or roasted root vegetables to soak up the cider sauce. The recipe can be doubled easily for guests.