Pan-Seared Pork Chops with Apple-Cider Pan Sauce
Ingredients
- 4pork chops (1 inch thick)
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1 tablespoonolive oil
- 1 tablespoonbutter
- 1 mediumyellow onion
- ¾ cupapple cider
- ½ cupchicken broth
- 2 sprigsfresh thyme
Method
- 01
Pat the pork chops dry with a paper towel and 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 sear without moving them for 5 to 6 minutes, until golden brown on the bottom.
- 04
Flip the chops and sear for another 4 to 5 minutes until the second side is golden and the internal temperature reaches 145°F. Transfer to a plate.
- 05
Reduce heat to medium. Add butter to the same skillet and stir in the diced onion. Cook for 3 minutes, stirring occasionally, until softened.
- 06
Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pan. Add thyme sprigs.
- 07
Simmer for 4 to 5 minutes until the liquid reduces by about one-third and becomes slightly syrupy.
- 08
Return pork chops to the pan, nestling them in the sauce. Warm for 1 minute, then serve with the pan sauce spooned over top.
Spice Tips
For deeper flavor, add 1/4 teaspoon smoked paprika or a pinch of ground sage to the pan sauce. A dash of Dijon mustard stirred in at the end adds tangy complexity. Fresh sage or rosemary can replace the thyme.
The pork chops are best served immediately with crusty bread to soak up the sauce. Leftovers keep for up to 2 days.