Pan-Seared Pork Chops with Apple-Cider Sauce
Ingredients
- 4pork chops (bone-in, 1 inch thick)
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 2 tablespoonolive oil
- 1 mediumshallot
- ¾ cupapple cider
- ½ cupchicken broth
- 3 sprigsfresh thyme
- 1 tablespoonbutter
Prep
No prep needed — jump straight to the method.
Method
- 01
Pat pork chops dry and season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 4 to 5 minutes per side, until golden brown and an instant-read thermometer reads 145°F. Transfer to a plate.
- 03
In the same pan, add minced shallot and cook for 1 minute, stirring, until fragrant.
- 04
Pour in 3/4 cup apple cider and 1/2 cup chicken broth, scraping up any browned bits from the bottom. Add 3 sprigs fresh thyme and bring to a simmer.
- 05
Return pork chops to the pan and simmer for 2 minutes to warm through and let flavors meld.
- 06
Remove from heat and swirl in 1 tablespoon butter until the sauce is glossy. Discard thyme sprigs, taste, and adjust salt and pepper. Serve pork chops with sauce spooned over top.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika when seasoning the chops. A pinch of ground mustard in the sauce adds depth. A splash of hot sauce or cayenne pepper at the end brings gentle heat.
Make ahead: season pork chops up to 2 hours before cooking and refrigerate. Let them come to room temperature for 10 minutes before searing for even cooking.