These pan-seared pork chops have a golden, crisp exterior and a juicy, tender interior. The apple cider pan sauce is bright and slightly sweet with a subtle mustard tang and fresh thyme. Slices of sautéed apple add a soft, caramelized bite and a touch of acidity. Serve hot for a cozy weeknight dinner or a relaxed weekend supper alongside mashed potatoes or roasted vegetables.
Ingredients
- Boneless pork chops (4, 1-inch thick, about 6–8 oz each)
- Kosher salt (1 1/2 tsp)
- Freshly ground black pepper (3/4 tsp)
- Olive oil (2 tbsp)
- Unsalted butter (2 tbsp), divided
- Shallot, minced (1 small)
- Garlic, minced (1 clove)
- Apple, cored and thinly sliced (1 medium, firm variety)
- Apple cider (1 cup)
- Low-sodium chicken stock (1/2 cup)
- Dijon mustard (1 tsp)
- Fresh thyme leaves (1 tbsp)
- Brown sugar (1 tsp, optional)
Instructions
- Pat the pork chops dry and season both sides evenly with the kosher salt and black pepper.
- Heat a large skillet over medium-high heat and add the olive oil. When the oil is shimmering, add the pork chops and sear without moving for 3–4 minutes until a golden crust forms.
- Flip the chops and sear the second side 3–4 minutes until golden and almost cooked through. Transfer the chops to a plate and tent loosely with foil to rest.
- Lower the heat to medium, add 1 tbsp butter to the skillet, then sauté the shallot until softened, about 1–2 minutes. Add the garlic and sliced apple and cook until the apple begins to soften, about 2 minutes.
- Pour in the apple cider and chicken stock, scraping the browned bits from the pan. Stir in Dijon mustard and brown sugar if using, then simmer until the sauce reduces by about half, roughly 5–7 minutes.
- Remove the skillet from heat and whisk in the remaining 1 tbsp butter and the fresh thyme leaves to finish the sauce. Taste and adjust seasoning with salt and pepper if needed.
- Return the pork chops to the pan for 1–2 minutes to warm through and coat in the sauce. Plate the chops and spoon the apple cider pan sauce and sautéed apples over the top before serving.
Tips or Variations
- For extra caramelization, finish the chops in a 400°F oven for 4–5 minutes after searing if they are very thick.
- Swap apple cider for dry white wine or use a mix of cider and stock for a milder fruit flavor.