American
Pork Chops with Apple-Onion Pan Sauce
Golden pork chops meet tart apple and tender onion in a savory cider-Dijon skillet sauce fragrant with thyme.
4 servings · 8 minutes prep · 18 minutes cook
Ingredients
Pork Chops
- 4 pork chops, about 1 1/2 lb total, boneless pork loin chops, evenly cut 3/4 inch (2 cm) thick
- 1 1/2 tsp kosher salt, Diamond Crystal; reduce the volume if using a denser brand
- 1/2 tsp black pepper, freshly ground
- 1 tbsp neutral oil
Apple-Onion Sauce
- 1 firm-tart apple, about 6 oz, such as Pink Lady or Granny Smith, cored and sliced 1/4 inch (6 mm) thick
- 1 small yellow onion, about 4 oz, thinly sliced
- 1 tbsp unsalted butter
- 1/2 cup apple cider, fresh sweet cider or unfiltered apple juice, not apple cider vinegar
- 1/3 cup low-sodium chicken stock
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves, or use 1/4 tsp (1.25 ml) dried thyme
- 1 tsp apple cider vinegar, use only as needed if the cider is very sweet
Directions
Sear the Pork
- Pat pork chops dry and season both sides evenly with kosher salt and black pepper.
- Heat neutral oil in a large skillet over medium-high heat until shimmering. Add the chops in one layer and sear for 2 1/2–3 minutes per side, until deeply browned and 130–135°F at the thickest point. Transfer to a plate and tent loosely with foil.
Cook the Apple and Onion
- Reduce the heat to medium and melt unsalted butter in the same skillet. Add tart apples and yellow onion. Cook for 5–6 minutes, stirring occasionally, until lightly browned and just tender but still holding their shape.
Build the Pan Sauce
- Add apple cider, low sodium chicken stock, dijon mustard, and thyme. Scrape up the browned fond and simmer for 3–4 minutes, until the liquid is lightly reduced and coats a spoon thinly. Taste the sauce; if the cider makes it too sweet, stir in apple cider vinegar a little at a time, then season with additional salt only if needed.
- Return the chops and their accumulated juices to the skillet. Turn them in the sauce for about 1 minute, just until the pork reaches 145°F. Remove from the heat and rest for 3 minutes before serving.
