Pan-Seared Pork Chops with Cider-Braised Apples
Ingredients
- 4pork chops (bone-in, about 1 inch thick)
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- 1 mediumyellow onion
- 1 cupapple cider or apple juice
- 3 mediumgranny smith apples
- 3 sprigsfresh thyme
- 1 tablespoonbutter
- 1 teaspoondijon mustard
Prep
- 01
Dice 1 medium yellow onion into 1/4-inch pieces.
- 02
Core and cut 3 medium Granny Smith apples into thick wedges.
Method
- 01
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 03
Add pork chops and cook for 5-6 minutes per side, until golden brown and an instant-read thermometer reads 145°F in the thickest part. Transfer to a plate.
- 04
Pour off all but 1 tablespoon of fat from the pan. Add the diced onion and cook for 2-3 minutes, stirring, until softened.
- 05
Pour in 1 cup apple cider, scraping up any browned bits from the bottom. Stir in 1 teaspoon Dijon mustard.
- 06
Add the apple wedges and thyme sprigs. Bring to a simmer, then return the pork chops to the pan.
- 07
Simmer for 8-10 minutes, until the apples are tender and the sauce has reduced by about one-third.
- 08
Remove from heat and stir in 1 tablespoon butter. Taste and adjust seasoning with salt and pepper. Serve the pork chops with apples and sauce spooned over top.
Spice Tips
For warmth, add a pinch of cayenne or a splash of hot sauce to the pan sauce. A touch of maple syrup (1 teaspoon) reinforces the apple-cider comfort, or try a small pinch of ground clove for subtle depth.
Serve over egg noodles, mashed potatoes, or buttered rice to catch the silky pan sauce. Leftovers keep for 3 days in the fridge and reheat gently on the stovetop.