Pan-Seared Pork Chops with Apple Cider Glaze

• Boneless Pork Chops

  2 pieces
• Unsweetened Apple Cider

  1 cup
• Medium Apple

  1 piece
• Medium Onion

  0.5 piece
• Garlic

  2 cloves
• Butter

  1 tablespoon
• Olive Oil

  1 tablespoon
• Chicken Broth

  0.5 cup
• Fresh Thyme

  1 teaspoon
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon
• Dijon Mustard

  1 teaspoon

All Steps

1. 1

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

2. 2

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

3. 3

   Reduce heat to medium. Add butter to the skillet. Add sliced onion and apple, sauté for 5-7 minutes until softened and lightly caramelized. Add minced garlic and thyme, cook for another minute until fragrant.

4. 4

   Deglaze the pan with apple cider, scraping up any browned bits from the bottom. Stir in chicken broth and Dijon mustard. Bring to a simmer and cook for 5-7 minutes, or until the sauce has reduced and thickened to a glaze consistency.

5. 5

   Return pork chops to the skillet, spooning the glaze over them. Cook for 1-2 minutes to heat through.

6. 6

   Serve immediately with the apple cider glaze and sautéed apples and onions.