Bone-in pork chops seared until golden and crisp, finished in a glossy apple cider pan sauce. The sauce is bright and slightly sweet, cut with a touch of Dijon and a splash of vinegar. Expect juicy, tender meat with a thin caramelized crust for contrast. Serve with mashed potatoes, buttered noodles, or roasted root vegetables for a comforting weeknight or Sunday meal.
Ingredients
- 4 bone-in pork chops (about 1" thick, 6–8 oz each)
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped (about 2 tablespoons)
- 1 garlic clove, minced
- 1 cup apple cider (not vinegar)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar (optional, for brightness)
- 1 teaspoon brown sugar (optional, to balance acidity)
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the pork chops dry and season both sides generously with salt and pepper. Let rest at room temperature for 10 minutes.
- Heat a large skillet (preferably cast-iron) over medium-high heat until hot. Add olive oil and 1 tablespoon butter. When the butter foams, add the pork chops.
- Sear the chops without moving until a deep golden crust forms, about 4–5 minutes. Flip and sear the other side 3–4 minutes for medium (internal 140–145°F). Transfer chops to a plate and tent with foil to rest.
- Reduce heat to medium. Add the shallot to the same pan and cook, stirring, until softened, about 1 minute. Add garlic and cook 20–30 seconds until fragrant.
- Pour in the apple cider and use a wooden spoon to scrape up browned bits from the pan. Add chicken broth, Dijon, apple cider vinegar (if using), brown sugar, and thyme; bring to a simmer.
- Simmer gently until the sauce reduces by about one-third and slightly thickens, 4–6 minutes. Taste and adjust seasoning with salt and pepper.
- Return the pork chops and any accumulated juices to the pan for 1–2 minutes to reheat and meld flavors. Swirl in the remaining 1 tablespoon butter for a glossy finish.
- Transfer chops to plates, spoon sauce over, sprinkle with chopped parsley, and serve immediately.
Tips or Variations
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- For extra depth, brown a few thin apple slices in the pan after searing the chops and add them back to the sauce.
- Use boneless chops—reduce searing time by a minute per side; watch internal temperature closely to avoid overcooking.
