Pan-Seared Pork Chops with Apple Cider Sauce

Ingredients

• 4 bone-in pork chops, 1-inch thick (about 10 oz each)
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter, divided
• 1 shallot, finely minced
• 1 apple, cored and thinly sliced
• 1 cup apple cider
• 1/3 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp fresh thyme leaves

Instructions

1. Remove the pork chops from the refrigerator 20 minutes before cooking. Pat them completely dry with paper towels and season generously on both sides with the salt and pepper.
2. Heat the vegetable oil in a large 12-inch skillet over medium-high heat until shimmering. Add the pork chops and sear undisturbed for 4-5 minutes per side, until deeply golden brown.
3. Add 1 tablespoon of the butter to the pan during the last minute of cooking and tilt the pan to baste the chops briefly. Check the internal temperature with an instant-read thermometer inserted into the thickest part, avoiding the bone.
4. Pull the chops from the pan once they read 140-145F, since they will continue to rise a few more degrees as they rest; pork cooked past 150-155F starts to dry out. Transfer to a plate and tent loosely with foil.
5. Let the chops rest for a full 3 minutes; this rest is not optional for pork, since it allows the temperature to finish climbing to a safe 145F and lets juices redistribute.
6. While the chops rest, reduce the heat under the same skillet to medium. Add the shallot and cook for 1-2 minutes until softened, scraping up the browned bits from the pork.
7. Add the sliced apple and cook for 3-4 minutes, stirring occasionally, until it begins to soften and turn golden at the edges.
8. Pour in the apple cider, chicken broth, and apple cider vinegar. Bring to a boil and simmer for 6-8 minutes, until the liquid reduces by about half and thickens slightly.
9. Remove the pan from the heat and swirl in the remaining 1 tablespoon butter and the thyme leaves until the sauce is glossy; this final step, called mounting the sauce, gives it body and shine.
10. Return the pork chops and any accumulated juices to the pan, spooning the sauce and apples generously over the top. Serve immediately.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.