Pan-Seared Pork Chops with Apples

Ingredients

• 4 bone-in pork chops, about 1 inch thick (6-8 oz each)
• 1.5 teaspoons salt, divided
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried thyme
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter, divided
• 1 yellow onion, thinly sliced
• 2 firm apples (such as Honeycrisp or Gala), cored and sliced into wedges
• 0.75 cup apple cider or apple juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar

Nutrition (estimated per serving)

Method

1. Remove the 4 pork chops from the fridge 15-20 minutes before cooking to take the chill off. Pat them very dry with paper towels on both sides, then season both sides with 1 teaspoon salt, 0.5 teaspoon pepper, and 0.5 teaspoon dried thyme.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Lay the chops in the pan, leaving space between them so they are not touching; work in batches if your skillet cannot fit all 4 comfortably.
3. Sear the chops undisturbed for 3-4 minutes on the first side until deeply golden brown; resist the urge to move them early, since a properly browned crust releases from the pan on its own.
4. Flip the chops and sear the second side for another 3-4 minutes. Check the internal temperature with an instant-read thermometer inserted into the thickest part away from the bone; pull the chops from the pan once they read about 140-145 F, since they will rise a few more degrees while resting and the USDA safe minimum for pork is 145 F with a 3-minute rest.
5. Transfer the chops to a plate and tent loosely with foil to rest while you make the apples.
6. Add 1 tablespoon of the butter to the same skillet (do not wipe it out, the browned bits add flavor). Add the sliced onion and cook for 3-4 minutes, stirring, until softened and starting to turn golden.
7. Add the apple wedges and cook for 4-5 minutes, stirring occasionally, until they start to soften and pick up light color at the edges but still hold their shape; overcooking here will turn them mushy.
8. Pour in the 0.75 cup apple cider, 1 tablespoon apple cider vinegar, and 1 tablespoon brown sugar, scraping up the browned bits from the bottom of the pan. Bring to a simmer and cook for 4-5 minutes, until the liquid reduces by about half and thickens slightly into a light glaze.
9. Return the pork chops and any juices from the plate to the skillet, spooning the apple mixture and sauce over the top. Simmer for 1-2 minutes just to reheat the chops and confirm they are still at least 145 F internally.
10. Stir in the remaining 1 tablespoon butter and remaining 0.5 teaspoon salt, off the heat, swirling until it melts into a glossy sauce.
11. Serve the pork chops warm, spooned generously with the apple-onion mixture and pan sauce.

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