Pan-Seared Pork Chops with Apple-Cider Pan Sauce
Ingredients
- 4 piecespork chops (1 1/2 inches thick)
- ·salt
- ·black pepper
- ·all-purpose flour
- 2 tablespoonvegetable oil
- 1 mediumyellow onion
- ¾ cupapple cider
- ½ cupchicken broth
- 2 tablespoonbutter
- 2 sprigsfresh thyme
Method
- 01
Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper. Dust lightly with flour, shaking off excess.
- 02
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 5-6 minutes per side, until golden brown and cooked through (internal temperature 145°F). Transfer to a plate.
- 03
In the same skillet, add the diced onion and sauté for 2-3 minutes until softened.
- 04
Pour in apple cider and chicken broth, scraping up any browned bits from the pan. Add thyme sprigs and simmer for 3-4 minutes until sauce reduces slightly.
- 05
Remove from heat. Stir in butter until melted and incorporated. Taste and adjust seasoning with salt and pepper.
- 06
Return pork chops to the skillet to coat with sauce, or plate the chops and spoon sauce over top. Serve warm.
Spice Tips
For a deeper flavor, add 1/4 teaspoon dried sage or a pinch of smoked paprika to the sauce. A squeeze of fresh lemon juice at the end brightens the apple-cider sweetness. If you prefer more acidity, substitute half the cider with apple cider vinegar.
Serve with mashed potatoes, egg noodles, or buttered rice to soak up the sauce. The recipe works equally well with bone-in chops; adjust cooking time by 1-2 minutes if they're thicker.