Thick pork chops are seared until golden and finished in a glossy garlic-butter pan sauce studded with sweet-tart apple slices. The meat stays juicy with a crisp browned edge while the sauce adds bright acidity and a honeyed hint of sweetness. This feels special enough for a weekend dinner but comes together fast for a quiet weeknight. Serve with mashed potatoes, roasted vegetables, or a simple green salad.
Ingredients
- 4 bone-in pork chops, about 1 inch thick (about 1¾–2 lb total)
- Kosher salt (1½ tsp) and freshly ground black pepper (¾ tsp)
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 3 garlic cloves, minced (about 1 tbsp)
- 1 small shallot, finely minced (about 2 tbsp)
- 1 large apple, cored and thinly sliced (Honeycrisp or Gala)
- ½ cup low-sodium chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey (optional)
- 1 tsp fresh thyme leaves (or ½ tsp dried)
Instructions
- Pat the pork chops dry and season both sides with the salt and pepper. Let sit at room temperature for 10 minutes while you prep the other ingredients.
- Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon butter. When the fat is shimmering, add the chops and sear undisturbed until a deep golden crust forms, about 3–4 minutes per side for 1-inch chops.
- Transfer the chops to a plate and tent loosely with foil. Reduce heat to medium and add the remaining 2 tablespoons butter to the pan.
- Add the shallot and apple slices; cook, stirring occasionally, until the shallot softens and the apples begin to caramelize, about 4 minutes. Add the garlic and cook 30–45 seconds until fragrant.
- Pour in the chicken broth and apple cider vinegar, scraping up browned bits from the bottom of the pan. Stir in the Dijon, honey (if using), and thyme.
- Return the pork chops to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer until the chops reach an internal temperature of 145°F (about 6–8 minutes depending on thickness).
- Remove the chops to a cutting board and let rest 5 minutes. Meanwhile, increase heat and simmer the sauce 1–2 minutes to slightly thicken, then taste and adjust seasoning.
- Spoon the apple-garlic butter sauce over the rested chops and serve immediately with your chosen sides.
Tips or Variations
- For a nuttier flavor, finish the sauce with a splash of cream or a pat of cold butter off the heat.
- Swap pears for the apple in autumn, or use boneless chops—reduce finish time by a couple of minutes if thinner.