Pan-Seared Pork Chops with Apple Cider Glaze

• Pork Chops, boneless, thick-cut

  2 pieces
• Apple Cider

  1 cup
• Fuji Apple

  1 medium
• Yellow Onion

  0.5 medium
• Garlic

  2 cloves
• Unsalted Butter

  1 tablespoon
• Olive Oil

  1 tablespoon
• Fresh Thyme

  1 teaspoon
• Dijon Mustard

  1 teaspoon
• Kosher Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon

All Steps

1. 1

   Pat pork chops dry with paper towels and season generously with salt and black pepper on both sides.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear pork chops for 4-5 minutes per side, until deeply golden brown and cooked through (internal temperature reaches 145°F/63°C). Remove chops from the skillet and set aside on a plate, tented with foil.

3. 3

   Reduce heat to medium. Add butter to the skillet. Once melted, add diced apple and chopped onion. Sauté for 5-7 minutes, stirring occasionally, until apples are slightly tender and onions are translucent. Add minced garlic and fresh thyme, cooking for another minute until fragrant.

4. 4

   Pour in the apple cider and Dijon mustard. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the sauce reduce for 8-12 minutes, or until it has thickened into a glaze-like consistency.

5. 5

   Return the pork chops to the skillet, turning them to coat evenly with the apple cider glaze.

6. 6

   Serve immediately with the apple and onion mixture and extra glaze.